Fiesta Explosion Quiche
Bursting with bold Southwestern flavors, the Fiesta Explosion Quiche is a show-stopping dish perfect for breakfast, brunch, or even a light dinner. This colorful, crowd-pleasing recipe combines a flaky pie crust with a savory egg custard infused with smoky cumin and paprika. Packed with vibrant diced bell peppers, sweet corn kernels, and mild green chilies, each bite is a fiesta of textures and tastes. A blend of sharp cheddar and spicy pepper jack cheeses takes this quiche to a whole new level, while the optional addition of chorizo or sausage adds a hearty twist. Topped with freshly chopped cilantro and baked to golden perfection, this easy-to-make quiche is both visually stunning and satisfyingly delicious. Whether you're hosting a weekend brunch or meal prepping for the week, this Fiesta Explosion Quiche will have everyone coming back for seconds!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 unit store-bought or homemade pie crust
- 6 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 4 ounces canned diced green chilies, drained
- 0.5 cup sweet yellow corn kernels
- 0.5 cup cooked and crumbled chorizo or sausage (optional)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and gently press it into the dish. Trim the edges if necessary, and crimp them for a decorative finish.
In a mixing bowl, whisk together the eggs, whole milk, ground cumin, smoked paprika, salt, and black pepper until well combined.
Sprinkle the shredded cheddar cheese on the bottom of the pie crust, followed by an even layer of diced red and green bell peppers, corn kernels, and canned diced green chilies.
If using cooked chorizo or sausage, sprinkle it evenly over the vegetables.
Pour the egg mixture over the fillings, ensuring it is evenly distributed. Gently shake the pie dish to settle the ingredients.
Top the quiche with shredded pepper jack cheese and a sprinkle of chopped fresh cilantro.
Place the quiche in the oven and bake for 35–40 minutes, or until the center is set and a knife inserted into the middle comes out clean.
Remove the quiche from the oven and let it cool for 5 minutes before slicing. Garnish with additional cilantro if desired, and serve warm.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 371 mg | 29% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 376 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
