Ingredients
1 package frozen puff pastry, thawed
½
bag 'beefless' ground (Gardein brand)
½ sweet onion,
chopped
2 tbsp. minced garlic
1 can (10-ounces)
Diced Tomatoes with Green Chilies
salt and fresh black
pepper, to taste
1 tbsp. taco seasoning
5 eggs
4 oz Neufchatel Cream
Cheese
2 cups Shredded White
Cheddar Cheese
Instructions
1. Preheat oven to 375.
2. Remove the puff pastry from the box and
paper wrapper, and lay out to defrost. This should take no longer than 40
minutes.
3. Place onions in a skillet and sweat on
medium heat for 2-3 minutes. Add garlic and beef substitute and heat, stirring
frequently, for about 4 minutes on medium heat.
4. In a food processor, mix together eggs,
cream cheese, and cheddar until well blended. Add the tomatoes and chilies,
salt and pepper, and taco seasoning. Pulse until mixed well.
5. Spoon onion/beef substitute mixture the
food processor and mix well with the other ingredients by pulsing. Don’t over
mix or puree. You want some texture to remain.
6. After the puff pastry has thawed, open
both sheets fully, and lay one and then the other into the bottom of a 9 inch
iron skillet (or pie plate). Offset the top one so that the points alternately
point upward and lightly press into the bottom of the skillet with all corners
of the pastry pointing toward the ceiling.
7. Fill the pastry crust with the filling
from the processor.
8. Bake for 35 to 40 minutes, or until filling
is set, and the crust is golden brown.
