Mexican Quiche

mexican quiche

 Leah Maroney

  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Yield: 1 quiche (serves 6)

Spice up your classic quiche with a little Mexican flare! Taco spice, peppers and onions, and diced green chiles pack this dish with flavor, and bacon and hot sauce add welcome smoky and spicy notes — no boring quiches here!

You can absolutely use store-bought pie dough for this recipe, which make it super-easy and quick to throw together. Of course, you can make your own homemade crust, if you prefer. It's a perfect last-minute dish for a potluck, because most of the ingredients are likely already in your pantry, freezer, and fridge. Either way, you can't go wrong with this super-flavorful quiche — the perfect addition to a brunch or shower spread.

Ingredients

  • 1 pie crust (homemade or store-bought)
  • 6 eggs
  • 3/4 cup whole milk
  • 4 ounces cream cheese (softened)
  • 1/2 cup shredded Mexican cheese blend
  • 1 packet taco seasoning
  • 1 cup frozen peppers and onions
  • 4 strips bacon (cooked and diced)
  • 1 (10-ounce) can tomatoes and chiles (drained)
  • 2 tablespoons canned green chiles
  • salt and pepper
  • optional: 1 tablespoon hot sauce
  • garnish: chopped cilantro

Steps to Make It

  1. Gather your ingredients.

    mexican quiche
     Leah Maroney
  2. Preheat the oven to 350F. Place the pie crust into a tart pan or a pie plate. If you use a pie plate, make sure to crimp the edges of the crust.

    mexican quiche
     Leah Maroney
  3. Whisks together the eggs, milk, and cream cheese until completely combined and as smooth as possible.

    mexican quiche
     Leah Maroney
  4. Add the shredded cheese, salt and pepper, and taco seasoning.

    mexican quiche
     Leah Maroney
  5. Whisk in the drained tomatoes and chiles to the mixture.

    mexican quiche
    Leah Maroney 
  6. Pour the mixture into the prepared pie crust, then top with the frozen peppers and onions and chopped bacon. If you're adding hot sauce, you can drizzle that on top as well.

    mexican quiche
     Leah Maroney
  7. Bake for 20 to 25 minutes or until the center is firm and lightly browned. Wait for the quiche to cool slightly, then top with chopped cilantro and slice. Serve and enjoy!

Variations

  • Try adding chorizo instead of bacon. It provides a little more spice and depth of flavor. It can be found in most grocery stores' deli section.
  • You can serve this quiche with a little sour cream. You can also try topping the quiche with chopped jalapeno.
  • You can substitute the Mexican cheese blend for pepper jack if you're craving even more spice and flavor.

Tips

  • You can serve this quiche warm, room temperature, or cold. Make it ahead of time and slice when you're ready to serve. Just make sure to wrap it tightly, or it may absorb smells from your refrigerator.

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