This Mexican quiche is a flavorful and hearty dish that combines the best of two beloved cuisines - Mexican and French. With a crisp, golden crust and creamy, cheesy filling, this quiche is elevated with classic Mexican ingredients, like chili, cilantro and cumin. The combination of eggs, cheese and a mix of sauteed vegetables or meat like chorizo or chicken gives the quiche its rich, savory flavor, while the addition of fresh salsa or guacamole on top offers zesty contrast. Perfect for brunch, lunch or even dinner, this dish is both versatile and satisfying, offering a fun twist on the traditional quiche.
INGREDIENTS:
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? 1 pre-made pie crust (or homemade, if preferred)
? 1 tbsp olive oil
? 1 small onion, finely chopped
? 1 bell pepper (red or green), diced
? 1 small zucchini, diced
? 1-2 fresh jalape?o peppers, finely chopped (optional, for heat)
? 1/2 cup cooked and crumbled chorizo or cooked chicken (optional)
? 1 cup shredded sharp cheddar cheese
? 1 cup shredded Monterey Jack cheese
? 1/2 cup canned black beans, drained and rinsed (optional)
? 8 large eggs
? 1/2 cup heavy cream or milk
? 1 tsp ground cumin
? 1 tsp chili powder
? Salt and pepper to taste
? 1/4 cup chopped fresh cilantro
? 1/4 cup salsa (optional, for serving)
? Sour cream (optional, for serving)
? Guacamole (optional, for serving)
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INSTRUCTIONS:
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1. Preheat the Oven: Preheat your oven to 375¡ãF (190¡ãC). Place the pie crust into a 9-inch pie dish, crimping the edges as needed. If using a store-bought
crust, you can blind-bake it for about 10 minutes to prevent it from becoming soggy.
2. Cook the Vegetables: In a medium skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and zucchini (and jalape?os, if using), and
saut¨¦ for 5-7 minutes, until softened. If you¡¯re adding chorizo or chicken, cook it in the same pan until browned and cooked through. Remove from heat
and set aside to cool slightly.
3. Make the Egg Mixture: In a large bowl, whisk together the eggs, heavy cream (or milk), cumin, chili powder, salt, and pepper until well combined. Stir
in the shredded cheeses, black beans (if using), and the saut¨¦ed vegetable mixture. Finally, fold in the chopped cilantro.
4. Assemble the Quiche: Pour the egg mixture into the prepared pie crust. Use a spatula to spread the filling evenly. Bake in the preheated oven for 30-35
minutes, or until the center is set and a knife inserted into the center comes out clean. The top should be golden brown.
5. Serve: Let the quiche cool for about 5 minutes before slicing. Serve warm or at room temperature, topped with salsa, sour cream, and guacamole, if desired.
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Enjoy this Mexican-inspired quiche as a savory breakfast or brunch dish, or pair it with a simple salad for a complete meal. It¡¯s sure to become a new
favorite in your recipe rotation!
