Quiche, Mexican Fiesta Lcl-3.5/segg- quiche, ethnic- mexican 1 can (14.5 oz) black soy beans, eden; drained and rinsed 1 cup ground beef; leftover-taco-seasoned 1 ea (6 oz) avocado; sliced 2 tablespoon black olives; chopped 2 cups Monterey jack cheese; shredded 1/3 cup green chilies; chopped /jalapenos 2 cup cream, heavy 4 large egg Scatter the chopped filling ingredients and cheeses into a well-greased pan, no need for any crust, and pour the well-beaten egg and cream mixture over the top. Bake at 425 F for 15 minutes, then lower the heat to 350 and bake another 30 minutes, until a knife inserted in the center comes out clean. Allow to set out at room temperature for 5-10 minutes before serving. *Reduce the cream a little when using moist filling ingredients, such as canned or frozen vegetables. 8 servings: 307 calories, 23 g fat (9 sat), 7 g carbohydrate (4 g fiber), 19 g protein, each. NYC Nutrition Analysis (per serving or yield unit): water=117.6 g; calories=625.6; protein=31.04 g; total fat=53.34 g; carbohydrate=7.51 g; dietary fiber=4 g; ash=3.25 g; calcium=500.8 mg; phosphorus=401.3 mg; iron=1.86 mg; sodium=447.3 mg; potassium=472 mg; magnesium=37.51 mg; zinc=3.89 mg; copper=0.11 mg; manganese=0.07 mg; vitamin A=1749 IU; vitamin E=1.24 mg ATE; thiamin=0.08 mg; riboflavin=0.53 mg; niacin=1.93 mg; pantothenic acid=0.88 mg; vitamin B6=0.24 mg; folate=43.68 ug; vitamin B12=1.44 ug; vitamin C=4.03 mg; saturated fat=28.72 g; monounsaturated fat=16.87 g; polyunsaturated fat=2.32 g; cholesterol=265.1 mg; total sugars=0.4 g; selenium=22.17 ug; refuse=3.35%; %cal as carb:prot:fat=5:20:76; WW Pts=16.16; (complete analysis) |
