For the dough:
- 250g flour
- 180g butter
- ½ teaspoon salt1 egg yolk
- 1 (quiche mold of approx. 28cm in diameter)
For the filling:
- 3 eggs and the remaining egg white
- 1 cup milk
- ½ cup cream
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 1 900g jar of nopales (Cactus) in strips
- 2 tomatoes, finely chopped
- 1 teaspoon ground Ancho chile or to taste
Dough:
Mix the flour with the butter, salt and egg yolk until a homogeneous dough is obtained. If necessary, add a little cold water. Form a ball with the dough and refrigerate it wrapped in plastic wrap for at least one hour. Once this time has passed, roll out the dough with a rolling pin and cover the previously greased quiche mold with it.
Filling:
Drain and rinse the nopales well. Beat the eggs and the remaining egg white with the milk, cream, salt and pepper. Heat the butter and the olive oil in a large frying pan. Once hot, add the onion and sauté until it is golden brown. Add the well-drained nopales and sauté for about 5 minutes more, then add the chopped tomatoes and the tsp. of ground ancho chile, season the mixture with salt and pepper and let it cook for another 5 minutes approx. Once cooked, spread them on the mold previously covered with the dough, add the grated cheese and finally the egg and milk mixture. Bake in a preheated oven at 200°C for 35 minutes. It‘s ready!