Best Mexican Quiche Recipes

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MEXICAN TACO QUICHE



Mexican Taco Quiche image

A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!

Provided by RockingItCountryStyle

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h25m

Yield 8

Number Of Ingredients 10

5 eggs, beaten
2 cups milk
1 (8 ounce) jar chunky salsa
½ green bell pepper, chopped
½ onion, chopped
1 (16 ounce) package shredded Mexican-style cheese blend
salt and black pepper to taste
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
1 (9 inch) unbaked deep dish pie crust

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
  • Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
  • Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 20.7 g, Cholesterol 197.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 19.3 g, Sodium 1011.2 mg, Sugar 5 g

MEXICAN QUICHE



Mexican Quiche image

Make and share this Mexican Quiche recipe from Food.com.

Provided by loof751

Categories     < 4 Hours

Time 1h14m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 12

1 refrigerated pie crust
6 ounces cheddar cheese, shredded
1 (10 ounce) can tomatoes and green chilies, drained
1 (4 ounce) can diced green chilies, drained
2 ounces diced black olives (canned)
3 eggs
1 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon garlic powder

Steps:

  • Arrange pie crust in a pie plate.
  • Sprinkle shredded cheddar evenly over bottom of crust.
  • Spread drained tomatos/chilis and green chilis over cheese. Sprinkle olives over top.
  • Beat eggs, sour cream, chili powder, paprika, cumin, cayenne, and garlic powder until well mixed. Pour over mixture in pie crust.
  • Bake at 375 for 50 minutes, until firmly set. Allow to sit 5 minutes before serving.

Nutrition Facts : Calories 364.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 152.4, Sodium 864.9, Carbohydrate 16.2, Fiber 0.9, Sugar 1.9, Protein 13

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)



Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.) image

Great use for those extra little pieces at the bottom of the bag, or chips that are going slightly stale. It's extremely easy, made with the same method as a graham cracker crust. I find that a blender or food processor works best for getting these crushed finely enough - roughly the same as graham cracker crumbs. If you're using salted chips, be sure to omit or adjust any salt in your recipe.

Provided by ItalianMama

Categories     Savory Pies

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 2

1 1/2 cups corn tortilla chips, very finely crushed
2 tablespoons butter, melted

Steps:

  • In a small bowl, mix crushed chips and melted butter.
  • Pat into the bottom and up the sides of a 9-inch pie plate.
  • If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

MEXICAN CRUSTLESS QUICHE



Mexican Crustless Quiche image

Cut in larger squares, this "quiche" can be used as a luncheon or supper dish. Smaller squares make a great appetizer. From "Party Receipts" from the Charleston Junior League

Provided by jfreed

Categories     Lunch/Snacks

Time 1h

Yield 24 small squares, 6-8 serving(s)

Number Of Ingredients 8

8 eggs
1 pint cottage cheese
1/2 lb cheddar cheese, grated
1/2 lb monterey jack cheese, grated
1/4 cup butter, melted
1 (7 ounce) can green chilies
1/2 cup flour
1 teaspoon baking powder

Steps:

  • Preheat oven to 350.
  • Combine eggs, cheeses, butter, and chilies in large bowl.
  • Combine flour and baking powder and stir into cheese mixture.
  • Pour into greased 9x13 baking dish. Bake until golden brown and set, approx 45 minutes. Cut into 24 squares. Can be served warm or at room temperature.

Nutrition Facts : Calories 582.8, Fat 41.6, SaturatedFat 24.1, Cholesterol 386.2, Sodium 930.1, Carbohydrate 14.4, Fiber 0.8, Sugar 2.8, Protein 37.6

DAVE AND JANIS MURRAY'S MEXICAN QUICHE



Dave And Janis Murray's Mexican Quiche image

Provided by Craig Claiborne With Pierre Franey

Categories     appetizer

Time 1h30m

Yield Six servings

Number Of Ingredients 10

Pastry for a one-crust pie (see recipe)
14 shrimp, about 1/2 pound, shelled and deveined
1 4-ounce can green chilies, preferably chopped, about 1/2 cup
1 cup grated cheese, preferably half Colby and half Monterey Jack
3/4 cup light cream
3 eggs, beaten
1/3 cup chopped chives
Salt to taste, if desired
1/3 cup sour cream
2 tablespoons bottled taco sauce or tomato and Serrano chile sauce

Steps:

  • Preheat the oven to 425 degrees. Line a nine- or 10-inch pie plate with the pastry.
  • Bring enough water to the boil to cover the shrimp when they are added. Add the shrimp and cook two minutes. Drain.
  • Chop eight of the shrimp into small pieces. Keep the remaining shrimp whole and set aside.
  • Scatter the chopped shrimp over the bottom of the pastry. Cover the shrimp with layers of chopped green chilies and the grated cheese.
  • In a mixing bowl, combine the cream, eggs, chives and salt and beat to blend. Pour the mixture into the pie shell.
  • Place the dish in the oven and bake 15 minutes. Reduce the oven heat to 300 degrees and continue baking 35 minutes or until the filling is set.
  • Remove the pie from the oven and let rest 15 minutes. Spoon six dollops of sour cream in a circle about halfway between the center of the pie and the crust. Dip each of the remaining shrimp in the taco sauce or tomato and Serrano chile sauce and arrange one shrimp on each dollop of sour cream. Cut into six wedges and serve warm.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 12 grams, Sodium 518 milligrams, Sugar 3 grams, TransFat 0 grams

MEXICAN CORNBREAD QUICHE



Mexican Cornbread Quiche image

This dish is deliciously different from traditional quiches with a pastry crust. The corn bread base gives a nice country-style texture, while green chilies add a subtle zest.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h30m

Yield 12-14 servings.

Number Of Ingredients 11

1 package (8-1/2 ounces) corn bread/muffin mix
2 tablespoons butter, melted
1 tablespoon water
13 large eggs
1 cup shredded Monterey Jack cheese, divided
1 pound bulk pork sausage, cooked and drained
1 cup whole milk
1 can (14-3/4 ounces) cream-style corn
2 cans (4 ounces each) chopped green chilies
2 tablespoons finely chopped onion
1 cup salsa

Steps:

  • In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased 13x9-in. baking pan. Sprinkle with 1/2 cup cheese. , In a large bowl, beat remaining eggs. Add the sausage, milk, corn, chilies and onion; pour over batter. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. , Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

Nutrition Facts :

CRUSTLESS MEXICAN QUICHE



Crustless Mexican Quiche image

A great quiche to make if you're watching your carbs. I found this recipe from a diet forum I'm on and it's addictive! I've already made it three times, and once for work. My co workers were hooked and were all asking for the recipe. I substitute ground turkey for beef.

Provided by Jessica Fontenot

Categories     Eggs

Number Of Ingredients 8

1 lb ground beef or turkey
1 pkg taco seasoning
1/4 c water
12 eggs
1 c heavy whipping cream
2 c shredded cheese
sour cream, for garnish
salsa, for garnish

Steps:

  • 1. Brown the ground meat and pour off the fat. Add the taco seasoning and water. There should really be no "juice" in the pan, so cook it down a little if there is.
  • 2. In a large bowl, whisk together the eggs and heavy cream, and stir in the cheese.
  • 3. Spray a large 13x9 pan with cooking spray and then scatter in the meat evenly. Slowly pour the egg mixture over the meat. You might need to stir it a little afterward so that the meat is evenly distributed.
  • 4. Bake at 400 for around 30 - 40 minutes. It will get a little brown on the top.
  • 5. Cut into pieces and top with your garnish(s) of choice - salsa, guacamole, sour cream, etc

V'S MEXICAN QUICHE



V's Mexican Quiche image

This is one of my own creations! experimenting with ingredients, I came up with a sure to please quiche. The sausage, green chilis and cilantro give it a nice mexican flavor.

Provided by Vseward Chef-V

Categories     Savory Pies

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb bulk Italian sausage (or pork sausage)
20 ounces condensed cream of potato soup, undiluted (2 cans)
12 eggs
1 bunch cilantro
1 (3 ounce) can diced green chilies (diced)
1 small onion, diced
3/4 cup milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a skillet, cook sausage over medium heat until no longer pink; drain.
  • Stir in soup.
  • In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
  • Add chopped cilantro, green chilis and onions, add soup, stir until well blended.
  • Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish.
  • Sprinkle with cheese.
  • Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean.

Nutrition Facts : Calories 427, Fat 32.1, SaturatedFat 12.9, Cholesterol 382, Sodium 1311.8, Carbohydrate 10.3, Fiber 0.7, Sugar 2.6, Protein 23

MEXICAN QUICHE



Mexican Quiche image

After experimenting with many quiche recipes, I wanted something with a Mexican flair...so I created my own version. It's not spicey hot, but it's full of flavor like nacho's...Drizzled with your favorite hot sauce or garnished with jalepeno's will make it as hot as you like.

Provided by Pureyum

Categories     < 4 Hours

Time 1h20m

Yield 1 deep dish pie, 8-12 serving(s)

Number Of Ingredients 18

9 inches unbaked pie crusts (deep dish)
5 eggs
1 (1 ounce) package taco seasoning
1 lb ground sirloin
1 1/4 cups half-and-half
1/2 cup sour cream
1 1/2 tablespoons butter
1 1/4 cups monterey jack pepper cheese (freshly shredded)
1/2 cup extra-sharp cheddar cheese (freshly shredded)
1/2 bell pepper (diced)
1 jalapeno (seeded, finely diced)
4 tablespoons green chilies (canned diced)
1 bunch green onion (thinly sliced)
2 roma (tomatoe's seeded, diced)
2 tablespoons black olives (sliced)
2 tablespoons cilantro (finely chopped)
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Pre heat oven at 400 degrees.
  • Fit pie crust into a deep dish pie plate. Cover so it won't dry out while preparing ingredients.
  • Prepare ground sirloin with Taco seasoning per pkg. instructions -- set aside 2 cups.
  • Heat butter in skillet, add bell pepper, green onion saute until softened.
  • In a small bowl, combine bell pepper, green onion, jalepeno, green chiles and tomatoes.
  • In a large bowl, whisk eggs, half and half, with sour cream until well blended, gently stir in all remaining ingredients, except hamburger and olives.
  • Gently press the 2 cups of seasoned ground sirloin in bottom of pie, gently pour in egg mixture, top with olives.
  • Cover with tented foil, bake 45 minutes -- remove cover, continue baking another 15-20 minutes or until center of pie is firm. Allow to cool for at least ten minutes before serving.

Nutrition Facts : Calories 471.8, Fat 33.8, SaturatedFat 16, Cholesterol 204.7, Sodium 840.4, Carbohydrate 17.1, Fiber 2.3, Sugar 2.4, Protein 25

V'S SIMPLE SAVORY MEXICAN QUICHE



V's Simple Savory Mexican Quiche image

This quiche is beautiful & delish! If you crave something savory for breakfast try my simple quiche. These are ingredients I always have on hand and can whip this up a head of time or in the morning. Measurements can be altered to taste. If you like spicy, savory add more, if not, add less. The salsa gives this quiche a nice kick and the flavors of cilantro, sausage and potatoes add to the taste and textures. This is a family favorite in my house. Great for overnight company as it feeds alot. Serve with sliced avocado, sour cream or salsa on the side.

Provided by Vseward Chef-V

Categories     Savory Pies

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb Jimmy Dean sausage (1 roll)
12 eggs, beaten
10 3/4 ounces condensed cream of potato soup, undiluted
1/2 cup fresh cilantro, to taste rough chop
1 small onion, diced
1 (7 ounce) can diced green chilies
2 cups frozen southern style potatoes
3/4 cup 2% low-fat milk
1/4-1/2 teaspoon garlic pepper seasoning, to taste
1 tablespoon green chili salsa
2 tablespoons salsa
2 cups shredded Mexican blend cheese
1 dash smoked paprika (about 1 tsp)

Steps:

  • Preheat oven 375' F.
  • In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel.
  • Mix quiche ingredients in large bowl, add sausage and stir to combine.
  • Pour into a 9 x 13 baking dish sprayed with non-stick cooking spray.
  • Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top.
  • Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean.
  • Let stand 5-10 minutes before serving.
  • Bueno! Enjoy.

Nutrition Facts : Calories 533.4, Fat 39.2, SaturatedFat 16.6, Cholesterol 395.9, Sodium 1618.8, Carbohydrate 17.7, Fiber 1.7, Sugar 5.7, Protein 26.9

MEXICAN QUICHE APPETIZER



Mexican Quiche Appetizer image

This was a big hit at my last party! Some guests were spooning salsa on it before eating, but most loved it plain. Prep and cook times approximate.

Provided by keen5

Categories     Lunch/Snacks

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 8

1/2 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1 dash salt
8 -12 ounces canned chopped mild green chilies
2 cups cottage cheese
4 cups grated monterey jack cheese (1 pound)

Steps:

  • Melt butter in a 9x13 inch baking pan; set aside.
  • In a large mixing bowl, beat eggs and add flour, baking powder and salt and mix well.
  • Add melted butter, leaving the pan buttered.
  • Add chiles and cheeses.
  • Mix together and pour into baking pan.
  • Bake uncovered at 350 degrees for 40-60 minutes.
  • Test for doneness with a knife.
  • Be sure quiche is set and knife blade comes out clean, when inserted in center.
  • Cut into bite size squares while hot, but allow to cool slightly before removing from pan.
  • This may be baked and frozen; reheat covered with foil.

Nutrition Facts : Calories 164.4, Fat 12.4, SaturatedFat 7.2, Cholesterol 117.7, Sodium 361.6, Carbohydrate 3.3, Fiber 0.2, Sugar 0.6, Protein 9.8

SAVORY MEXICAN QUICHE RECIPE - (4.4/5)



Savory Mexican Quiche Recipe - (4.4/5) image

Provided by á-4084

Number Of Ingredients 13

1 pound Jimmy Dean Sausage
12 eggs, beaten
10 3/4 ounces condensed cream of potato soup, undiluted
1/2 cup fresh cilantro, or to taste, rough chop
1 small onion, diced
1 (7-ounce) can diced green chiles
2 cups frozen southern-style potatoes
3/4 cup (2% or low-fat) milk
1/4 to 1/2 teaspoon garlic pepper seasoning, to taste
1 tablesppoon green chile salsa, optional
2 tablespoons salsa, optional
2 cups shredded Mexican cheese blend
Several dashes smoked paprika, or about 1 teaspoon

Steps:

  • Preheat oven 375°F. In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel. Mix remaining ingredients, except cheese and paprika, in large bowl; add sausage and stir to combine. Pour into a 9x13-inch baking dish sprayed with non-stick cooking spray. Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top. Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean. Let stand 5-10 minutes before serving. Serve with sliced avocado, sour cream or salsa on the side.

SPICY MEXICAN QUICHE CUPS



Spicy Mexican Quiche Cups image

Make and share this Spicy Mexican Quiche Cups recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h33m

Yield 22 appetizers

Number Of Ingredients 7

1/2 lb bulk hot Italian sausage
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped jalapeno chile, seeds removed
6 eggs
6 tablespoons salsa (Old El Paso Thick n Chunky)
1 (15 ounce) package pillsbury refrigerated pie crusts, softened as directed on box

Steps:

  • Heat oven to 425°; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool.
  • In a bowl, mix together the cheese and chiles; stir in cooled sausage.
  • In another bowl, beat eggs; stir in salsa.
  • Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round.
  • With a 3 ½ inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary.
  • Press each round into ungreased muffin cup or fluted tartlet pan.
  • Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups.
  • Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm.

Nutrition Facts : Calories 175.9, Fat 12, SaturatedFat 4.3, Cholesterol 68.3, Sodium 354.6, Carbohydrate 10.9, Fiber 0.4, Sugar 1.4, Protein 5.9

MEXICAN QUICHE



Mexican Quiche image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

1 8 or 9 inch deep dish pastry crust
1-lb lean ground beef
3 large eggs, beaten
1 cup salsa
2 cups shredded cheese, your choice
1 small onion, finely diced
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
salt to taste
sour cream
cilantro, chopped
diced tomatoes
black olives

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef in a large skillet. Add onion and cook until they are soft and translucent. Drain beef, stir in spices and cook 2 minutes.
  • Remove from heat and stir in salsa. Add eggs. Fold in cheese and pour mixture into pastry crust. Bake 20 to 25 minutes until crust is golden brown. Remove from oven and let stand 15 minutes. Cut into 6 or 8 wedges and top each wedge with a dollop of sour cream, cilantro, tomatoes, and black olives.

MEXICAN QUICHE



Mexican Quiche image

Prepare this flavorful Mexican Quiche for your next Sunday brunch. Layer on chorizo, cherry tomatoes, sour cream and cilantro onto deep-dish pie crust to make this extra delicious Mexican Quiche dish.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 9

6 eggs
1/2 cup milk
1 cup quartered cherry tomatoes
1/2 cup chopped red onions
1/4 lb. cooked crumbled Mexican chorizo
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
1 frozen deep-dish pie crust (9 inch)
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. chopped fresh cilantro

Steps:

  • Heat oven to 375°F
  • Whisk eggs and milk in large bowl until blended. Add vegetables, chorizo and half the cheese; mix well.
  • Pour into pie crust; place on baking sheet.
  • Bake 35 min. Top with remaining cheese; bake 5 to 10 min. or until knife inserted in center comes out clean. Remove quiche from oven. Let stand 10 min. before cutting into wedges.
  • Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 170 mg, Sodium 410 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 4 g, Protein 13 g

MEXICAN QUICHE



MEXICAN QUICHE image

Categories     Egg

Yield 4 people

Number Of Ingredients 7

1/2 lb sausage, cooked, crumbled
6-8 eggs
1 cup cottage cheese
1 cup grated cheddar cheese or mexican 3-cheese mix
4 oz chop chilies
1 cup milk or 1/2 and 1/2
1 pie shell - uncooked

Steps:

  • Place cooked sausage in bottom of pie shell. Combine remaining ingredients and pour into pie shell. Bake at 350 for 35-45 min or until butter knife comes out clean.

V'S MEXICAN QUICHE RECIPE



V's Mexican Quiche Recipe image

How to make V's Mexican Quiche Recipe

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients
1 lb bulk Italian sausage (or pork sausage)
1 cup cooked chorizo optional
20 ounces condensed cream of potato soup undiluted (2 cans)
12 eggs
1 bunch cilantro rough chop
1 (3 ounce) can diced green chilies (diced)
1 small onion diced
3/4 cup milk (2% lowfat)
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a skillet, cook sausage over medium heat until no longer pink; drain. Cook Chorizo if using, and drain. Combine the sausage and chorizo in one skillet.
  • Stir in soup.
  • In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
  • Add chopped cilantro, green chilis and onions, add soup, stir until well blended.
  • Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 inches baking dish.
  • Sprinkle with cheese.
  • Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean. Yield: serves 0

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