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Spiced Pork Quiche

Made With:

Sauces/Gravies

Pace® Picante Salsa Sauce Medium - 2 Pack

The right consistency for your everyday salsa needs. Use as a dip or ingredient. Medium taste in a convenient 2-pack.

View Product
Sauces/Gravies

Pace® Picante Salsa Sauce Medium - 2 Pack

The right consistency for your everyday salsa needs. Use as a dip or ingredient. Medium taste in a convenient 2-pack.

View Product

Tip

• Can be prepared with any ground meat, such as beef, turkey or lamb.

• Serve with a fresh green salad tossed in a honey-lime vinaigrette.

Tips:

Nutrition Facts

Serving Size
Amount Per Serving
Calories 380
% Daily Value
Total Fat 21g
32%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 970mg
40%
Total Carbohydrate 28mg
9%
Dietary Fiber 3g
12%
Protein 18g
36%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

110 min.

Serving & Size

1 12th recipe

No need for a heavy pastry crust because this quiche is lined with a crisp, golden tortilla base and filled with a rich and flavourful egg custard accented with browned pork, spices and Pace salsa.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 380
% Daily Value
Total Fat 21g
32%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium 970mg
40%
Total Carbohydrate 28mg
9%
Dietary Fiber 3g
12%
Protein 18g
36%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
white flour tortillas 8 large 8  large
1. Grease two 10-inch (25 cm) springform pans. Using 1 tbsp (15 mL) oil, brush both sides of each tortilla. Lay 1 tortilla flat in bottom of each pan. Cut 4 tortillas in half; arrange four half-moons around inside perimeter of each pan to cover sides. Place remaining tortillas in bottom of pan. Bake in 375?F (190?C) oven for 8 to 10 minutes or until set and golden brown around edges. Let cool completely.
Ingredients Weight Measure
Weight Measure
vegetable oil, divided 1/4 cup 60  mL
lean ground pork 1 lb 500  g
onion (8 oz), chopped 1 1 
garlic (0.5 oz), minced 3 cloves 3  cloves
dried oregano 1 tbsp 15  mL
chili powder 1 tbsp 15  mL
ground cumin 2 tsp 10  mL
each salt and pepper 1 tsp 5  mL
chopped red, green and yellow peppers 1 1/2 cups 375  mL
Pace Picante Salsa Medium 1 cup 250  mL
2. Meanwhile, heat remaining oil in large skillet set over medium-high heat; cook pork for 8 to 10 minutes or until browned. Add onion, garlic, oregano, chili powder, cumin, salt and pepper; cook for about 10 minutes or until softened. Add peppers and salsa; cook for 6 to 8 minutes or until reduced slightly and saucy. Let cool slightly.
Ingredients Weight Measure
Weight Measure
eggs, beaten 8 8 
18% table cream 1 cup 250  mL
shredded Cheddar cheese 1 cup 250  mL
finely chopped chives 1/4 cup 60  mL
3. Divide pork mixture evenly between tortilla-lined pans. Whisk together eggs, cream, Cheddar and chives; pour over filling. Bake for 45 to 50 minutes or until set. Let stand for at least 10 minutes. Slice into wedges.
Ingredients Weight Measure
Weight Measure
Pace Picante Salsa Medium 1 1/2 cups 375  mL
fresh cilantro leaves 3/4 cup 185  mL
sliced green onions 3/4 cup 185  mL
Serving: Serve warmed or at room temperature. Place each slice on serving plate; top with 2 tbsp (30 mL) salsa and sprinkle with 1 tbsp (15 mL) each cilantro and green onions.

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