Tostada Mexican Quiche - cooking recipe

Ingredients

1- 9 inch frozen deep dish pastry shell
2 avocados, peeled, seeded and mashed
1 garlic clove, minced
3 Tbsp. lemon juice
1 tomato, peeled, seeded, chopped
1 (4 oz.) can whole green chilies, seeded, chopped
1/4 tsp. hot pepper sauce, or more to taste
8 oz. ground beef
1/4 c. chopped onion
1-2 Tbsp. taco seasoning mix
3 eggs, slightly beaten
1 1/2 c. half and half
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. grated cheddar cheese (6 oz.)
chopped fresh tomato
corn chips
shredded lettuce

Preparation

Preheat oven to 400 degrees.
Let frozen pastry shell stand at room temperature for 10 minutes.
Do not prick the shell.
In a small bowl, mix avocados, garlic and lemon juice.
Stir in one chopped tomato, 1 tablespoon green chilies and hot pepper sauce. Cover and refrigerate.
Bake pastry shell 7 minutes.
Remove from oven, set aside.
Reduce oven temperature to 375 degrees.
In medium skillet, combine ground beef, onion, remaining chilies and taco seasoning mix.
Cook until beef is browned and onion is tender.
Drain well.
Layer cheese and then ground beef mixture in pastry shell.
In medium bowl combine eggs, half and half, salt and pepper, beating with fork until well mixed, but not frothy. Pour egg mixture over ground beef and bake for 45 minutes or until knife inserted comes out clean.
Let stand 10 minutes before serving.
Garnish with lettuce, tomato and avocado mixture.
Place corn chips, additional tomato and avocado for guests to help themselves.
Serves 6.