Southwestern Quiche
Elevate your brunch game with this Southwestern Quiche, a vibrant twist on the classic quiche that’s bursting with bold Tex-Mex flavors. This recipe starts with a flaky, golden pie crust that cradles a rich, custardy filling of eggs, heavy cream, and a duo of sharp cheddar and creamy Monterey Jack cheeses. Sautéed bell peppers, sweet corn, and a touch of jalapeño add a colorful medley of fresh, zesty flavors, while cumin and chili powder provide a warm, smoky kick. Topped with fresh cilantro, this quiche is baked to perfection and can be served warm or at room temperature. It's the ultimate crowd-pleasing dish, perfect for breakfast, brunch, or even as a comforting dinner. Ideal for fans of southwestern-inspired cuisine, this recipe is as flavorful as it is easy to prepare!
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Recipe Information
Ingredients
- 1 shell frozen pie crust
- 5 large eggs
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 0.75 cup fresh or frozen corn kernels
- 1 jalapeño, finely diced
- 3 scallions, sliced thinly
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C).
If using a frozen pie crust, follow the package instructions to partially blind-bake it for about 8-10 minutes. Set aside to cool.
In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth and well combined.
Stir in the shredded cheddar and Monterey Jack cheeses. Set aside.
In a skillet over medium heat, add a drizzle of oil and sauté the diced red and green bell peppers until softened, about 3-4 minutes.
Add the corn, jalapeño, scallions, ground cumin, chili powder, salt, and black pepper. Cook for another 2-3 minutes, stirring occasionally.
Remove the skillet from heat and let the vegetable mixture cool slightly. Once cool, fold the vegetable mixture into the egg and cream mixture.
Pour the filling into the prepared pie crust, spreading it out evenly. Sprinkle the chopped fresh cilantro across the top.
Place the quiche on a baking sheet to catch any potential spills and bake in the preheated oven for 35-40 minutes or until the center is set and slightly puffed. A toothpick inserted into the middle should come out clean.
Remove the quiche from the oven and allow it to rest for 5-10 minutes before slicing.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.2 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 262 mg | 20% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 290 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.
