Tex Mex Quiche
Elevate your brunch game with this bold and flavorful Tex Mex Quiche, a delightful fusion of classic quiche and spicy Southwestern flair. Encased in a flaky pre-made pie crust, this savory pie is packed with smoky chorizo sausage, sautéed onions, and vibrant red bell peppers, all layered with a melting duo of sharp cheddar and Monterey Jack cheeses. The rich, creamy egg custard is spiced with earthy cumin, smoky paprika, and a touch of black pepper, ensuring every bite bursts with Tex-Mex goodness. Topped with fresh cilantro and optional jalapeño slices for a little extra heat, this quiche bakes to perfection in just under an hour, making it a perfect centerpiece for breakfast, brunch, or even weeknight dinners. Easy to prepare and full of bold, crowd-pleasing flavors, it’s a recipe you’ll come back to time and time again.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 piece frozen pie crust (9-inch)
- 8 ounces chorizo sausage
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, diced
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 pieces large eggs
- 1 cup half-and-half cream
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon cumin powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 piece jalapeño, sliced (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Place the frozen pie crust on a baking sheet to make it easier to handle.
In a skillet over medium heat, cook the chorizo sausage until browned and fully cooked, about 5-7 minutes. Break it into crumbles with a wooden spoon as it cooks. Remove the chorizo and set it aside on a paper towel-lined plate to drain excess grease.
In the same skillet, add the chopped onion and diced red bell pepper. Sauté for 3-4 minutes, or until softened. Remove from heat and set aside.
In a medium mixing bowl, whisk together the eggs, half-and-half cream, cumin powder, smoked paprika, salt, and black pepper until smooth and well combined.
To the pie crust, layer the cooked chorizo on the bottom, followed by the sautéed onion and red bell pepper. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Pour the egg mixture over the filled pie crust, ensuring it spreads evenly. Garnish with chopped cilantro and optional jalapeño slices if desired.
Transfer the baking sheet with the pie crust to the preheated oven. Bake for 35-40 minutes, or until the quiche is set in the center and golden brown on top.
Remove the quiche from the oven and let it cool for 10 minutes before slicing. Serve warm and enjoy this flavorful Tex-Mex delight!
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 346 mg | 27% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 228 mg | 5% | |
*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.
