Spiced Pork Quiche

Spiced Pork Quiche

Nutrition Facts

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

80 min.

Serving & Size

1 12th recipe

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
white flour tortillas 8 large 8 large
vegetable oil, divided 60 mL 1/4 cup
lean ground pork 500 g 1 lb
onion (8 oz), chopped 1 1
garlic (0.5 oz), minced 3 cloves 3 cloves
dried oregano 15 mL 1 tbsp
chili powder 15 mL 1 tbsp
ground cumin 10 mL 2 tsp
each salt and pepper 5 mL 1 tsp
chopped red, green and yellow peppers 375 mL 1 1/2 cups
Pace Picante Salsa Medium
250 mL
1 cup

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

eggs, beaten 8 8
18% table cream 250 mL 1 cup
shredded Cheddar cheese 250 mL 1 cup
finely chopped chives 60 mL 1/4 cup
Pace Picante Salsa Medium
375 mL
1 1/2 cups

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

fresh cilantro leaves 185 mL 3/4 cup
sliced green onions 185 mL 3/4 cup
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.
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.
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.

Recipe Tip

  1. 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.

Sign up now!

©2020 CSC Brands LP, All Rights Reserved.