Southwest Ham 'n' Cheese Quiche

Southwest Ham 'n' Cheese Quiche

Southwest Ham 'n' Cheese Quiche


  • 6 CHI-CHI'S® Soft Taco Size Flour Tortillas, divided
  • 2 cups shredded pizza 4-cheese blend
  • 1 ½ cups HORMEL® CURE 81® Classic Boneless Ham, diced
  • ½ cup sour cream
  • ¼ cup CHI-CHI'S® Thick & Chunky Salsa
  • 4 large eggs, beaten
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1.  Heat oven to 350°F. Grease 10-inch quiche dish or tart pan.
2.  Place 3 tortillas in bottom of pan; brush lightly with a little beaten egg.
3.  Cut remaining 3 tortillas in half; arrange tortilla halves, round-side-up, around edge of dish, overlapping to form pastry shell. Brush with egg. Spray 9-inch round cake pan with non-stick cooking spray. Bake 5 minutes. Cool; remove cake pan.
4. In bowl whisk together sour cream, salsa and eggs. Add cheese and ham. Pour into tortilla shell.
5. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
6. Serve with additional salsa and sour cream.
Rated 1 out of 5 by from Confusing Instructions Read through the recipe and it starts out with telling you to use a tart pan or equivalent then you go to next step after they have told you to do certain things and tell you to spray a round cake pan with non-stick spray and put the 1/2 circles in it. Are they telling you to use 2 pans to make the shell or what? With these instructions, I would not be prone to trying this recipie.
Date published: 2016-03-03
Rated 3 out of 5 by from Direction need a little help I reread the instructions a few times - I get it but most might not. I think it is supposed to say spray the bottom of the 9 inch cake pan and put in on top on the tortillas while baking in the pie/tart pan.
Date published: 2016-03-02
Rated 3 out of 5 by from Southwest ham and cheese quiche Sounds good but, the instructions are confusing. One pan or two? Do you set the smaller one inside the larger one to hold tacos in shape?
Date published: 2017-02-21
Rated 5 out of 5 by from Looks Great but... Directions still not completely clear. One pan or two?
Date published: 2017-06-29
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