Mexican Quiche

Dive into the bold flavors of a *Mexican Quiche*—a tantalizing fusion of classic quiche and zesty Mexican-inspired ingredients. This recipe starts with a buttery, flaky pie crust that cradles layers of savory chorizo, sautéed onions, peppers, garlic, and sweet corn. A rich, creamy egg custard infused with cumin and paprika ties it all together, while a generous topping of melted Mexican blend cheese adds indulgence in every bite. Perfect for breakfast, brunch, or even dinner, this quiche can be made ahead and served warm or at room temperature. For an extra punch of flavor, garnish with fresh cilantro and sliced jalapeños. Easy to prepare and irresistibly flavorful, this dish is your new go-to for a crowd-pleasing centerpiece with a spicy twist!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces chorizo sausage
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 0.5 cup frozen corn kernels, thawed
• 1.5 cups shredded Mexican blend cheese
• 6 large eggs
• 1 cup whole milk
• 0.5 cup heavy cream
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon ground cumin
• 0.25 teaspoon paprika
• 1 prepared pie crust
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 jalapeño, sliced (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium skillet over medium heat, melt the butter. Add the chorizo and cook for 5-7 minutes, breaking it up with a spoon, until browned. Remove from the skillet and drain on a paper towel-lined plate.

Step 3

In the same skillet, add diced onion, bell pepper, and garlic. Cook for 3-4 minutes until softened. Stir in the corn and cook for another minute. Remove from heat and set aside.

Step 4

Place the prepared pie crust into a 9-inch pie dish. Trim the edges and crimp as desired. Pre-bake the crust for 10 minutes to prevent sogginess.

Step 5

Sprinkle the cooked chorizo evenly across the bottom of the pre-baked pie crust. Layer the onion, bell pepper, garlic, and corn mixture on top. Sprinkle 1 cup of the shredded Mexican blend cheese over the vegetables.

Step 6

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, cumin, and paprika until smooth. Pour this egg mixture into the pie crust, ensuring all ingredients are evenly covered.

Step 7

Top with the remaining 0.5 cup of shredded cheese.

Step 8

Bake the quiche at 375°F (190°C) for 35-40 minutes, or until the egg filling is set and the top is golden brown. A knife inserted in the center should come out clean.

Step 9

Allow the quiche to cool for 10 minutes before slicing. Garnish with chopped cilantro and sliced jalapeño if desired.

Step 10

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	1478.3 grams (1478.3g)

Amount per serving	% Daily Value*
Calories	3148

Total Fat 245.60g	315%
Saturated Fat 117.60g	588%
Polyunsaturated Fat 0.30g
Cholesterol 1648mg	549%
Sodium 7015mg	305%
Total Carbohydrate 82.40g	30%
Dietary Fiber 9.00g	32%
Total Sugars 29.80g
Protein 145.10g	290%

Vitamin D 347IU	1737%
Calcium 1766mg	136%
Iron 15mg	84%
Potassium 1755mg	37%

*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.

Source of Calories

Fat: 70.8%

Protein: 18.6%

Carbs: 10.6%