Heat oven to 400 degrees.
Whisk eggs, cream, salt and pepper in a bowl. Heat 1 tbs oil in a skillet. Add poblano, cook until charred. Add to egg mixture along with green onions and all but 2 tbs cheese, stir. Pour enchilada sauce into skillet, heat until bubbling, remove from heat.
Dip tortilla in sauce. Place in a pie plate. Dip tortilla halves in sauce, arrange around sides of pie plate. Reserve remaining sauce. *Pour egg mixture into tortilla crust, sprinkle with 2 tbs cheese, drizzle with 3 tbs enchilada sauce.
Bake until golden 25 min. Peel jicama, cut into matchsticks. Toss with lime juice, cilantro, remaining oil, and 1/4 cup water in a bowl, season.
Reheat remaining enchilada sauce.
Cut quiche into wedges, drizzle with sauce. SERVE with jicama
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (402g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 167 (49%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 51.9mg||16 %|
|Sodium 267.4mg||9 %|
|Potassium 614.2mg||16 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 24.4g|
|Protein 12.2g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 344
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!