Mexicali Quiche With Avocado Crust

Mexicali Quiche with Avocado Crust is a vibrant and flavorful twist on the classic quiche, bringing a touch of Mexican cuisine to your breakfast or brunch table. This delicious dish features a unique crust made from creamy avocados, offering a nutritious and gluten-free alternative to traditional pastry crusts. The filling is a savory blend of eggs, cheese, and a medley of fresh vegetables and spices, creating a delightful and satisfying meal. Perfect for impressing guests or enjoying a cozy family meal, this quiche is as visually appealing as it is tasty.

Ingredients:

For the Avocado Crust:

• 2 ripe avocados, peeled and pitted
• 1 tablespoon lime juice
• 1/4 cup almond flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 cup fresh or frozen corn kernels
• 1 cup cherry tomatoes, halved
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 6 large eggs
• 1/2 cup milk or cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Avocado Crust:
   • In a medium bowl, mash the avocados with lime juice until smooth.
   • Add the almond flour, salt, and black pepper, and mix until well combined.
   • Press the avocado mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
   • Bake in the preheated oven for 10 minutes, then remove and set aside.
3. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion, diced red bell pepper, and minced jalapeño. Sauté for about 5 minutes, until the vegetables are softened.
   • Stir in the corn kernels, cherry tomatoes, ground cumin, and chili powder. Cook for another 2-3 minutes until everything is well combined and heated through. Remove from heat and let cool slightly.
4. Combine the Eggs and Vegetables:
   • In a large bowl, whisk together the eggs, milk or cream, and a pinch of salt and black pepper.
   • Stir in the shredded cheddar cheese and chopped cilantro.
   • Add the sautéed vegetable mixture to the egg mixture and stir to combine.
5. Assemble the Quiche:
   • Pour the filling into the prepared avocado crust.
   • Spread it out evenly with a spatula.
6. Bake the Quiche:
   • Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
   • Let the quiche cool for a few minutes before slicing.
7. Serve:
   • Garnish with additional chopped cilantro if desired.
   • Serve warm or at room temperature.

Enjoy your vibrant and flavorful Mexicali Quiche with Avocado Crust, a perfect dish for any meal of the day!