South of the Border Quiche Oamc
Experience a bold fusion of flavors with this "South of the Border Quiche OAMC" recipe—perfect for meal prep and packed with Tex-Mex flair! Featuring a flaky 9-inch pie crust filled with a creamy, savory mixture of eggs, half-and-half, cheddar cheese, zesty green chilies, spiced sausage, and aromatic sautéed onions, this quiche delivers a harmonious blend of chili powder and cumin in every bite. Ready in just about an hour, it’s an ideal make-ahead meal for busy mornings or brunch gatherings. Thanks to its freezer-friendly (Once A Month Cooking) design, you can prepare this quiche in advance and enjoy its hearty, southwestern-inspired flavors whenever you crave them. Serve it alongside a crisp salad or fresh salsa for a satisfying meal brimming with comfort and convenience.
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Recipe Information
Ingredients
- 1 9-inch crust prepared pie crust
- 4 large eggs
- 1.5 cups half-and-half
- 1 cup shredded cheddar cheese
- 0.75 pound cooked and crumbled sausage
- 1 4-ounce can canned diced green chilies
- 0.5 cup chopped onion
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Place the prepared pie crust into a 9-inch pie dish, crimping the edges decoratively if desired.
In a medium skillet over medium heat, cook the chopped onion until softened and translucent, about 5 minutes. Remove from heat.
In a large mixing bowl, whisk together the eggs, half-and-half, chili powder, cumin, salt, and black pepper until well combined.
Stir in the shredded cheddar cheese, cooked sausage, diced green chilies, and sautéed onion.
Carefully pour the egg mixture into the prepared pie crust, spreading evenly.
Place the quiche on a baking sheet to catch any potential spills, then transfer to the preheated oven.
Bake the quiche for 40-45 minutes, or until the center is set and the top is lightly golden. To test, insert a knife into the center; it should come out clean.
Remove from the oven and let cool for 5-10 minutes before slicing and serving.
To freeze for later (OAMC - Once A Month Cooking), let the quiche cool completely. Wrap the entire quiche tightly in plastic wrap and then in aluminum foil, or place slices in airtight containers. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a 350°F (175°C) oven for 15-20 minutes.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.4 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 236 mg | 18% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 274 mg | 6% | |
*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.
