Mexican Quiche

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Why I Love This Recipe

Comfort Food Classic: It's warm, hearty, and packed with nostalgic flavors that remind me of family dinners and cozy gatherings.
Perfectly Cheesy: The melted, bubbly layer of cheese on top combined with the rich, saucy pasta is irresistible.
Great for Leftovers: It tastes just as good (if not better!) the next day, making it a meal that keeps on giving.

Ingredients

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Instructions (layout 1)

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Step 1: Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook rice. We love this with white rice cooked in the Instant Pot.

Step 4: Serve with rice and enjoy!

Instructions (layout 2)

Step 1: Chop Vegetables

Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: Cook Vegetables

In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook Rice

We love this with white rice cooked in the Instant Pot.

Step 3: Serve!

Serve with rice and enjoy!

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Bun - use gluten free buns instead of white bread buns to make this gluten free
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Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

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Name of Recipe

Sweet Potato Apple Crisp in the Instant Pot. Delicious on your holiday table or any time of year. Vegan, gluten free, dairy free.

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Prep Time 15

Cook Time 15

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

1 ½ cups graham cracker crumbs about 10 full sheets
2 tablespoon granulated sugar
½ teaspoon salt
6 tablespoon unsalted butter melted
16 oz 2 blocks cream cheese softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
⅓ cup sour cream
2 tablespoon all-purpose flour

Instructions

Preheat oven to 325°F (163°C). Line an 8x8" pan with parchment paper, leaving an overhang.
Make the crust: Mix graham cracker crumbs, sugar, salt, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8-10 minutes. Let cool slightly.
Make the raspberry swirl: In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat until raspberries break down. Mash and simmer 2-3 minutes. For a thicker texture, stir in cornstarch and cook for 1 more minute. Strain to remove seeds (optional). Set aside to cool.
Make the filling: Beat softened cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream and flour just until combined-don't overmix.
Assemble: Pour the cheesecake filling over the crust and smooth the top. Drop spoonfuls of raspberry puree on top and swirl with a toothpick or skewer.
Bake for 35-40 minutes or until the center is set but still slightly jiggly. Let cool at room temp, then refrigerate for at least 2 hours (overnight is best).
Slice into bars and enjoy!

Why I Love This Recipe

Ingredients

Instructions (layout 1)