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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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All your favorite Mexican flavors in a super simple quiche. My DH calls this one the meat pie! Not such an appealing name...I know! Ingredients:
1 1/2 lbs lean ground beef |
3 eggs or 3/4 cup egg, substitute |
2 cups monterey jack cheese |
1 1/2 cups salsa (your favorite) |
1/2 cup diced onion |
1 teaspoon cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1 frozen deep dish pie shell |
Directions:
1. Dinner Kit:.
2. Combine onions and meat in a large freezer bag, knead to combine. Seal; squeeze out as much air as you can.
3. In a large freezer bag combine remaining ingredients, minus the crust, smoosh around to combine. Seal; squeeze out as much air as possible.
4. Lay the 2 bags in the pie shell, it will overlap, this is fine. Place these items into a large freezer bag, carefully. It will fit! Print the recipe or write the number on the bag. Seal and freeze.
5. To cook: Preheat oven to 350 degrees.
6. Thaw completely. The egg mixture will look a little funny but have no fear! It will come out great! shake it a bit to combine again.
7. Brown meat and onions, drain. Remove from heat to cool just a bit.
8. Combine the two mixtures and pour into the pie shell.
9. Place on a cookie sheet and put into the oven.
10. Bake for 25-30 minutes or until the quiche is set.
11. Remove from oven let it cool and set.
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