Breakfast Quiche

ingredientes

• 1 (12-ounce) frozen deep-dish pie shell
• 1 green onion, sliced
• ⅔ cup chopped red bell pepper
• ½ teaspoon vegetable oil
• 4 large eggs
• ¾ cup FUD® Salvadorian Style Cream
• ½ teaspoon paprika
• ¼ teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon garlic powder
• 4 ounces FUD® Campirano™ Panela Cheese, grated (1 cup)
• 1/3 cup rinsed and drained canned pinto beans
• 3 FUD® Turkey Franks, sliced ¼-inch thick
• 3 ounces FUD® Selecto Ham, sliced ¼-inch thick, cut into ¼-inch cubes
• ½ cup pico de gallo

preparación

• Preheat oven to 375°. Prick bottom of pie shell with fork. Bake 15 minutes; cool 10 minutes. Reduce oven temperature to 350°.
• In small skillet, cook onion and bell pepper in oil over medium heat 4 minutes, stirring occasionally; let cool.
• In medium bowl, whisk eggs, FUD® Salvadorian Style Cream, paprika, cumin, cayenne and garlic powder until well combined. Evenly spread cheese, onion mixture, beans, FUD® Turkey Franks and FUD® Selecto Ham in bottom of pie shell; pour egg mixture over filling.
• Bake 45 minutes or until set and internal temperature reaches 145°; let stand 10 minutes before cutting. Serve with pico de gallo.