Nalley Fine Foods
Eat This Way

Nalley's Original Chili

South of the Border Quiche

  • 1-1/2 cups flour
  • pinch salt
  • 1/2 cup margarine
  • 1/4 cup water
  • 2 15 oz cans Nalley's Chili
  • 1 clove garlic
  • 1 tbsp chopped parsley
  • 3 eggs, beaten
  • 1/2 cup grated Cheddar cheese
  • 6 tsp sour cream for garnish

Place flour in a medium sized bowl and add salt. Cut margarine into flour with a pastry blender until it resembles small peas. Stir in water and mix well. Turn onto a floured surface and knead together 5 times. Wrap and chill 30 minutes. Roll out and line a 10-inch quiche dish or pie pan with pastry. Fit a large square of foil over pastry and weight down with pie weights or dried beans. Bake at 375 for 15 minutes, remove from oven and lift out foil and weights. Mix together Nalley's Chili, garlic, parsley and eggs. Pour into pastry, top with grated cheese. Bake at 350 for 50 minutes or until lightly browned. Cut into wedges and top with sour cream. Serves 6.

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Serious About Sports, Serious About Chili
 Serious About Sports, Serious About Chili