Near the end of December Foodbuzz offered some of their featured publishers the opportunity to create recipes around Newman's Own products. I was able to participate, though I wondered what I had gotten myself into since I've never really created recipes other than throwing ingredients together for a quick meal. We also were under a bit of a time crunch, but thanks to my family pulling through at the last minute they gave me some ideas to work with when my brain was fried.
The very first recipe I created was the Mexican Tortilla Quiche. Most quiches either have the traditional pastry crust or are just the eggy filling, though I chose to use corn tortillas with cheese as the base, keeping with the Mexican cuisine theme. The filling consists of a ground turkey flavored with herbs and vegetable. This definitely was a hit, and we all liked the crunchy corn tortillas that were at the edge.
Throughout the week I'll highlight some of the more interesting recipes (interesting in terms of the process leading up to the creation).
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Mexican Tortilla Quiche
recipe by Christina Provo
A savory, Mexican-flavor quiche with a quick and unique corn tortilla crust.
Prep time: 30 minutes
Cook time: 40 minutes
10 ounces corn tortillas, stacked and sliced into 8 wedges
2 tablespoons olive oil
1 1/2 cups shredded cheddar cheese, divided
1 small, finely diced onion
1 green bell pepper, diced
2 garlic cloves, minced
2 cups slightly packed baby spinach, chopped finely
1/2 pound ground turkey
1 tablespoon oil
1 1/2 teaspoon cumin seeds, crushed
1/2 teaspoon red pepper flakes
1 tablespoon dried oregano
1 1/2 teaspoon coarse salt
1/4 teaspoon pepper
4 large eggs, room temperature
2/3 cup milk
2 tablespoons flour
1/2 cup Newman's Own All Natural Chunky Salsa, plus more for serving
1/2 cup sliced green onion, plus more for garnish
- Heat a skillet on medium heat with 2 tablespoons oil. when heated, add corn tortilla wedges and stir for 2 minutes or until softened. spray a 9-inch pie pan with cooking spray. place corn tortilla wedges in pie pan and spread around bottom and up the sides to form a crust. using 3/4 cup cheese, sprinkle over bottom and edges of corn tortillas and press slightly.
- Cook ground turkey in a large skillet over medium heat until just brown, breaking any large pieces (drain excess liquid if necessary). Add oil, onion, bell pepper, and garlic to the skillet along with cumin seeds, red pepper flakes, oregano, salt, and pepper; saute for 5 minutes or until onions are translucent and bell peppers have softened. Remove from heat; stir in spinach.
- Preheat oven to 375° degrees; make sure oven rack is in the center. In a large bowl, add eggs and whisk to break yolks. Stir in milk and flour until combined. add turkey mixture along with salsa and cheese and stir to mix.
- Pour egg and turkey mixture into pie shell and sprinkle with 1/2 cup green onion. Place in oven and bake for 35-40 minutes, until top of quiche is golden brown. A skewer inserted in the center should come out fairly clean. Remove quiche from oven and place on a cooling rack to cool for 15 minutes prior to serving. Garnish slices with additional Newman's salsa, sour cream, and green onions.