Best Spicy Quiche Recipes

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SPICY SAUSAGE QUICHE



Spicy Sausage Quiche image

I've used this yummy recipe several times with great success. It's become a popular item at parties and brunch in my home.

Provided by SERINA STONE

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h

Yield 8

Number Of Ingredients 12

1 pound bulk pork sausage
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup chopped onion
1 (4 ounce) can chopped green chile peppers
1 tablespoon minced jalapeno pepper
10 eggs, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
  • Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Nutrition Facts : Calories 445.9 calories, Carbohydrate 3.6 g, Cholesterol 298.5 mg, Fat 38.2 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 15.8 g, Sodium 1088.7 mg, Sugar 1.6 g

CRUSTLESS SPICY CHORIZO QUICHE WITH CHEESE



Crustless Spicy Chorizo Quiche with Cheese image

Who needs crust when you've got this recipe? Our Crustless Spicy Chorizo Quiche with Cheese delivers a variety of rich flavors and a good amount of heat.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 6 servings

Number Of Ingredients 6

1/2 lb. Mexican chorizo
1/2 cup chopped onions
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
5 eggs
1/2 cup milk
1-1/2 cups KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers

Steps:

  • Heat oven to 350ºF.
  • Crumble chorizo into large skillet. Add onions; cook and stir on medium-high heat 5 to 8 min. or until chorizo is browned and onions are tender. Set aside.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until blended. Whisk in milk. Add shredded cheese and chorizo mixture; mix well.
  • Pour cream cheese filling into 9-inch pie plate sprayed with cooking spray. Bake 40 to 45 min. or until knife inserted near center comes out clean.

Nutrition Facts : Calories 450, Fat 37 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 255 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 23 g

SPICY SAUSAGE QUICHE



Spicy Sausage Quiche image

This spicy sausage quiche is a fantastic option for an office potluck. You can prepare all the ingredients the night before, then mix together and pop in the oven the next morning. You may want to double the recipe, because two is never enough. - Pamela Williams, Meridian, Mississippi

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 2 quiches (8 servings each).

Number Of Ingredients 10

Pastry for double-crust pie
1 pound bulk pork sausage
5 large eggs
1/2 cup 2% milk
1/3 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper
2 cups shredded sharp cheddar cheese
1 can (4 ounces) diced jalapeno peppers, drained
5 green onions, chopped

Steps:

  • Preheat oven to 400º. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Line unpricked crusts with a double thickness of heavy-duty foil. Bake for 10 minutes. Remove the foil; bake 5 minutes longer. Cool on wire racks., Meanwhile, in a large skillet, cook pork over medium heat until no longer pink, 7-9 minutes; drain. In a large bowl, whisk eggs, milk, mayonnaise, salt and pepper. Stir in cheese, jalapenos, green onions and cooked pork. Pour into crusts., Bake until a knife inserted in center comes out clean, 30-35 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Let stand 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400º. Place quiches on baking sheets. Bake as directed, increasing time to 40-45 minutes. Cover edges loosely with foil during the last 15 minutes if needed to prevent overbrowning.

Nutrition Facts : Calories 357 calories, Fat 27g fat (13g saturated fat), Cholesterol 118mg cholesterol, Sodium 636mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

SPICY HAM AND GREENS QUICHE



Spicy Ham and Greens Quiche image

Enjoy this cheesy quiche that's made with ham, collard greens and Original Bisquick® mix - a delicious dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

1 1/2 teaspoons olive oil
1 cup chopped cooked ham
1/2 bag (16-oz size) frozen chopped collard greens, thawed, drained
1 medium onion, chopped (1/2 cup)
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup milk
2 eggs
1/2 cup Original Bisquick™ mix
1/4 teaspoon salt

Steps:

  • Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers.
  • In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese.
  • Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 244, Carbohydrate 14 g, Fiber 2 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 658 mg

SPICY CHICKEN AND ONION QUICHE



Spicy Chicken and Onion Quiche image

This quiche is filled with sauteed onions, chicken, pepper jack, chipotle chile powder and dill.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour, plus more, for dusting
2 tablespoons sugar
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more, if needed
1 tablespoon olive oil
1 cup sliced onion
Kosher salt
3/4 cup shredded pepper jack
1/2 cup shredded cooked chicken
1 1/4 cups half-and-half
3 large eggs
1/4 teaspoon chipotle chile powder
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh dill

Steps:

  • For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
  • Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
  • For the filling: Set a medium skillet over medium-high heat and add the olive oil. Add the onions and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes.
  • Sprinkle the onions evenly into the crust. Combine the pepper jack and chicken in a medium bowl and sprinkle in an even layer over the onions.
  • For the custard: Whisk together the half-and-half, eggs, chipotle chile powder, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the dill.
  • Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

SPICY QUICHE



Spicy Quiche image

Provided by Florence Fabricant

Categories     brunch, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Pastry for one crust 9-inch pie
1/2 pound Italian hot sausage
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1 cup sharp cheddar cheese, crumbled
3 eggs
1 cup milk
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon cayenne pepper or more, to taste

Steps:

  • Preheat oven to 375 degrees. Line quiche pan with pastry. (If you use a foil pie pan with prepared frozen pastry, you may find that it will not hold all the filling; try to use a regular metal quiche pan or a glass or metal pie pan.) Refrigerator pan with pastry until ready to use.
  • Simmer sausages in water, pricking them after the water comes to the simmer, for about 20 minutes. Drain and set aside.
  • Heat oil in a skillet and saute onion and peppers until just beginning to brown. Remove from pan. Thinly slice the sausages and saute in the skillet until browned.
  • Spread onion, peppers, sausage and cheese over the bottom of prepared pan. Beat eggs with milk and cream. Season with salt and pepper. Pour into pan.
  • Bake 35 to 40 minutes, until puffed and browned. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 13 grams, Sodium 458 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY SAUSAGE QUICHE



Spicy Sausage Quiche image

Eggs, sausage, cheese, and Southwest spices are baked in a 9x13 inch pan. Good for a large family, or a smaller family of big eaters.

Provided by Pinay0618

Categories     Breakfast

Time 37m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb bulk pork sausage
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1/2 cup chopped onion
1 (4 ounce) can chopped green chili peppers
1 tablespoon minced jalapeno pepper
10 eggs, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. Spread into bottom of baking dish. Sprinkle with Cheddar cheese, Monterey Jack cheese, onion, chile peppers, and jalapeno pepper. In a medium bowl, mix eggs with chili powder, cumin, garlic powder, salt and pepper. Pour over contents of baking dish.
  • Bake in preheated oven for 18 to 22 minutes, or until a knife inserted into the center comes out clean. Cool for 10 minutes, then cut into squares.

Nutrition Facts : Calories 382.8, Fat 27.1, SaturatedFat 12, Cholesterol 345, Sodium 588.1, Carbohydrate 3.7, Fiber 0.6, Sugar 1.9, Protein 29.9

SPICY EDAM SHRIMP QUICHE



Spicy Edam Shrimp Quiche image

Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.

Provided by Tanya

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h30m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup diced onion
½ cup diced mushrooms
½ teaspoon chopped fresh parsley
2 tablespoons red wine
3 eggs
½ cup fat free sour cream
¼ teaspoon red pepper flakes
1 pinch salt
1 cup shredded Edam cheese
1 cup cooked salad shrimp
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, then stir in mushrooms. Cook for an additional 3 minutes. Pour in red wine, and simmer until the liquid has nearly evaporated.
  • Whisk together eggs, sour cream, red pepper flakes, and salt until smooth; stir in cheese. Place shrimp into the pie shell in an even layer, sprinkle mushroom mixture over top, then pour in custard and spread evenly.
  • Bake in preheated oven for 50 minutes until set. Allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 244 calories, Carbohydrate 14 g, Cholesterol 116.4 mg, Fat 15.1 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 5.9 g, Sodium 342.9 mg, Sugar 2.2 g

SPICY ROAST BEEF & PEPPER JACK CHEESE QUICHE



Spicy Roast Beef & Pepper Jack Cheese Quiche image

I made this many times when my daughter was growing up and now that she (and my sweetheart 4-year-old granddaughter) are back "in the nest" I'll be making it again. Even my "meat and potatoes" hubby likes it! The original recipe calls for Swiss cheese, but I actually prefer cheddar - I use mild. If I don't have leftover roast...

Provided by Martha Price

Categories     Roasts

Time 1h10m

Number Of Ingredients 8

1 refrigerated folded pie crust (from 15 oz package)
1 c shredded pepper jack cheese
1 c shredded swiss cheese - or cheddar
1 and 1/2 c finely chopped leftover roast beef
1 c heavy cream
4 eggs
1/4 tsp dry mustard
1/4 tsp black pepper

Steps:

  • 1. Pre-heat oven to 325º.
  • 2. Unfold pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate.
  • 3. In a medium bowl, combine the pepper jack cheese, Swiss or cheddar cheese and roast beef; mix well and spoon into the pie crust. Whisk together the remaining ingredients; pour over the roast beef and cheese mixture.
  • 4. Bake for 55-60 minutes, or until a knife inserted in the center comes out clean. Serve.

SPICY HAM AND GREENS QUICHE RECIPE - (4.5/5)



Spicy Ham and Greens Quiche Recipe - (4.5/5) image

Provided by á-25010

Number Of Ingredients 9

1 1/2 teaspoons olive oil
1 cup chopped cooked ham
1/2 bag (16-oz size) frozen chopped collard greens, thawed, drained
1 medium onion, chopped (1/2 cup)
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup milk
2 eggs
1/2 cup Original Bisquick™ mix
1/4 teaspoon salt

Steps:

  • 1. Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers. 2. In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese. 3. Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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

ERIK'S HOT AND SPICY QUICHE



Erik's Hot and Spicy Quiche image

so they say that REAL men don't eat quiche but i'm going to have to differ... either that or make some lifestyle evaluations :) all kidding aside i'm an athlete and usually am inhaling a veritable ton of calories; quiche works well. i found this recipe some time back and have made some changes to make it a bit bigger and a ton healthier. and spicier! hope you like.

Provided by triguy35

Categories     Breakfast

Time 1h

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

olive oil or canola oil cooking spray
10 eggs, worth of beaters divided in half
1/2 cup unbleached white flour
1 teaspoon baking powder
1 dash salt
1/2 cup fat-free half-and-half or 1/2 cup low-fat milk
2 cups low fat cottage cheese, whipped
4 ounces hot diced green chilies (8 is even better if you're really brave)
1/2 cup chopped green onion
6 ounces cooked and chopped chicken
2 -3 cups low fat Mexican blend cheese

Steps:

  • preheat oven to 400 deg. F.
  • coat a 13x9 baking dish with cooking spray.
  • in a large mixing bowl combine first half of egg substitute, flour, baking powder and salt and mix well. best to use beaters on this as to whip as much air into this as possible.
  • in a seperate bowl (or food processor) whip the cottage cheese until creamy. again, best to use either the processor or beaters for this.
  • return to first bowl and add second half of the eggs, milk and whip until smooth.
  • stir the cottage cheese into the egg mix.
  • fold in the green chiles, onion, chicken and cheese.
  • pour into baking dish and bake for 15 minutes on the middle rack. reduce temperature to 350 deg. and bake for another 30 minutes.

Nutrition Facts : Calories 466, Fat 27.6, SaturatedFat 13.1, Cholesterol 386, Sodium 1225, Carbohydrate 16.9, Fiber 0.8, Sugar 6.9, Protein 36

SPICY QUICHE SQUARES



Spicy Quiche Squares image

Bring the Southwest to your brunch table with these Spicy Quiche Squares. Chipotle peppers add heat, off-set by the creamy cheese and fresh cilantro.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 32 servings

Number Of Ingredients 13

1 can (13.8 oz.) refrigerated pizza crust
1 canned chipotle pepper in adobo sauce with 1 tsp. adobo sauce, divided
1-1/2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
1/2 cup chopped onion s
2 Tbsp. chopped fresh cilantro, divided
4 egg s
1 cup milk
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1/2 tsp. dried oregano leaves
1/2 tsp. roasted ground cumin
1/4 tsp. ground black pepper
1/2 cup sliced grape tomato es
1/2 cup chopped green pepper s

Steps:

  • Heat oven to 425°F.
  • Unroll pizza dough; press onto bottom and halfway up sides of 13x9-inch pan sprayed with cooking spray. Bake 6 to 8 min. or until lightly browned.
  • Chop chipotle pepper. Sprinkle half the cheese over crust; top with onions, chipotle peppers and remaining cheese.
  • Reserve 1 Tbsp. cilantro for later use. Whisk remaining cilantro with adobo sauce, eggs, milk, mustard and seasonings; pour over ingredients in pan.
  • Bake 15 to 20 min. or until knife inserted in center comes out clean. Sprinkle with reserved cilantro.

Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 1 g, Protein 4 g

SPICY HAM 'N GREENS QUICHE



Spicy Ham 'n Greens Quiche image

Enjoy this cheesy quiche that's made with ham, collard greens and Original Bisquick® mix - a delicious dinner!

Provided by @MakeItYours

Number Of Ingredients 9

1 1/2 teaspoons olive oil
1 cup chopped cooked ham
1/2 bag (16-oz size) frozen chopped collard greens, thawed, drained
1 medium onion, chopped (1/2 cup)
1 1/2 cups shredded pepper Jack cheese (6 oz)
1 cup milk
2 eggs
1/2 cup Original Bisquick® mix
1/4 teaspoon salt

Steps:

  • Heat oven to 400°F. Lightly spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook ham in oil 5 minutes, stirring occasionally, until browned. Stir in greens and onion. Cook 5 minutes longer until onion is tender and liquid is evaporated. Spoon half of the mixture into pie plate. Sprinkle with 3/4 cup of the cheese. Repeat layers.
  • In medium bowl, stir milk, eggs, Bisquick mix and salt with fork or whisk until smooth. Pour over greens and cheese.
  • Bake 25 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

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