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Mexican Quiche



  • 4 (6-inch) flour tortillas
  • 4 ounces jack cheese with peppers, sliced
  • 1/2 teaspoon chili powder
  • 2 cup milk
  • 4 eggs, beaten
  • 1/2 teaspoon salt
  • 1 (3 ounce) can French fried onions
  • 1/4 teaspoon dry mustard


  1. Press one flour tortilla in each of four casseroles; top with cheese slices and about 3/4 of the onion rings.
  2. In saucepan, heat milk to almost boiling.
  3. Gradually add hot milk to eggs, blending well; stir in salt, chili powder and mustard.
  4. Divide egg mixture between casseroles.
  5. Bake at 350 degrees F for 23 minutes.
  6. Top with remaining onions and bake for 5 minutes more.
  7. Let stand at room temperature for 5 minutes before serving.

Makes 4 individual casseroles.


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