Mexican Quiche
Dive into the bold flavors of a *Mexican Quiche*—a tantalizing fusion of classic quiche and zesty Mexican-inspired ingredients. This recipe starts with a buttery, flaky pie crust that cradles layers of savory chorizo, sautéed onions, peppers, garlic, and sweet corn. A rich, creamy egg custard infused with cumin and paprika ties it all together, while a generous topping of melted Mexican blend cheese adds indulgence in every bite. Perfect for breakfast, brunch, or even dinner, this quiche can be made ahead and served warm or at room temperature. For an extra punch of flavor, garnish with fresh cilantro and sliced jalapeños. Easy to prepare and irresistibly flavorful, this dish is your new go-to for a crowd-pleasing centerpiece with a spicy twist!
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter
- 8 ounces chorizo sausage
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 0.5 cup frozen corn kernels, thawed
- 1.5 cups shredded Mexican blend cheese
- 6 large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 0.25 teaspoon paprika
- 1 prepared pie crust
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 jalapeño, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium skillet over medium heat, melt the butter. Add the chorizo and cook for 5-7 minutes, breaking it up with a spoon, until browned. Remove from the skillet and drain on a paper towel-lined plate.
In the same skillet, add diced onion, bell pepper, and garlic. Cook for 3-4 minutes until softened. Stir in the corn and cook for another minute. Remove from heat and set aside.
Place the prepared pie crust into a 9-inch pie dish. Trim the edges and crimp as desired. Pre-bake the crust for 10 minutes to prevent sogginess.
Sprinkle the cooked chorizo evenly across the bottom of the pre-baked pie crust. Layer the onion, bell pepper, garlic, and corn mixture on top. Sprinkle 1 cup of the shredded Mexican blend cheese over the vegetables.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, cumin, and paprika until smooth. Pour this egg mixture into the pie crust, ensuring all ingredients are evenly covered.
Top with the remaining 0.5 cup of shredded cheese.
Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the egg filling is set and the top is golden brown. A knife inserted in the center should come out clean.
Allow the quiche to cool for 10 minutes before slicing. Garnish with chopped cilantro and sliced jalapeño if desired.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.8 g | 314% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1637 mg | 546% | |
| Sodium | 6811 mg | 296% | |
| Total Carbohydrate | 75.2 g | 27% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 31.0 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 1719 mg | 132% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1611 mg | 34% | |
*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.
