Mexican quiche

Mexican quiche


  • 1 roll of broken dough
  • 300 g ground beef (10 oz)
  • 1 onion
  • 1 small pepper
  • 2 cloves garlic
  • 2 tablespoons (at the table) of olive oil
  • 2 tablespoons tomato paste
  • 1/2 red pepper
  • 2 tomatoes
  • 1 small box of corn kernels
  • 3 egg yolks
  • 20 cl of cream (4/5 cups)
  • Salt pepper
  • Parsley


  1. Peel the onions and garlic and chop them finely. Cut the pepper into thin slices. 
  2. Heat the oil in a large skillet and cook the hash. Add garlic and onions, chilli and tomato paste. 
  3. Season with pepper and a little salt. 
  4. Cut the pepper in half lengthwise, remove the seeds and cut the flesh into thin strips. 
  5. Put tomatoes in boiling water before peeling and cut in half. 
  6. Remove the pips and the hard heart then detail the flesh in small dice. Drain the corn.
  7. Preheat oven to 180 ° C (thermostat 6, 350 ° F).
  8. Spread the rolled dough on the floured work surface, forming a round. 
  9. Butter the mold and darken it with the dough leaving a free edge about 4 cm high. 
  10. Add pepper, diced tomatoes, corn and finely chopped parsley to the meat and spread over the pie shell. 
  11. Beat the egg yolks with the cream. Season with pepper, cayenne pepper and salt. Pour over the filling.
  12. Put the quiche in the bottom of the oven and brown for about 45 minutes at 180 ° C.
  13. Accompany a good little green salad, a treat.
  14. Enjoy!!

Yields: 6

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