Low Carb Mexican Quiche Recipe
This is a tasty spin on a ham and cheese quiche that has a unique crust. It’s a great recipe whether you are looking for a low-carb meal or not. The crust is made from tortillas, so if you want to really cut your carbs, use the low-carb tortillas.
The trickiest part of this recipe is preparing the crust, everything else gets mixed together and spooned into the tortilla crust. It’s not difficult at all, honest!
It’s a great recipe whether you are looking for a low-carb meal or not. The crust is made from tortillas, so if you want to really cut your carbs, use the low-carb tortillas.
- 4 8-inch flour tortillas
- 2 tablespoons butter or margarine melted
- 2 cups shredded cheese - any type but Mexican cheese blends work well
- 1 1/2 cups diced ham
- 1/2 cup sour cream
- 1/4 cup salsa
- 3 eggs beaten
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Preheat oven to 350°.
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Place 1 tortilla on the bottom of a greased 10 inch quiche dish (or 10-inch deep dish pie plate). Brush with melted butter.
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Cut the remaining 3 tortillas in half and arrange tortilla halves around the edge of the dish - round side up - and overlapping to form a pastry shell. Brush with remaining butter.
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Place a 9 inch round cake pan inside quiche dish (or a 9 inch pie plate inside of the 10 inch pie plate). Bake five minutes. Cool and remove cake pan (or pie plate)
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In large bowl combine cheese and ham. Stir in sour cream, salsa and eggs. Pour into tortilla shell.
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Bake 55 to 60 minutes or until knife inserted in center comes out clean. Let stand five minutes before serving. Serve with additional salsa and sour cream.
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