From Paulette Vickery's Recipe Collection

Mexican Quiche

cheese/eggs, main dish

4 each flour tortillas, 6 inch
4 oz monterey jack cheese/peppers
1 can fried onions, 3oz
4 each eggs
2 cup milk
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon dry mustard

Gently press 1 tortilla in each of 4 individual au gratin casseroles. Top with 1 ounce Monterey Jack cheese slices with peppers, and 3/4 of fried onions. Reserve remaining onions for garnish. In saucepan, heat milk almost to boiling. In large mixing bowl, beat eggs, gradually add milk, blending well. Stir in salt, chili powder, and mustard. Place casseroles in shallow baking pan. Place pan on oven rack. Divide egg mixture evenly between casseroles. Bake at 350, 25 minutes. Sprinkle reserved fried onions atop. Bake 5 minutes longer, or till knife inserted near center comes out clean. Let stand at room temperature 5 minutes, before serving. Garnish with parsley if desired.

Yield: 4 servings




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