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.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Place the frozen pie crust on a baking sheet to make it easier to handle.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour the egg mixture over the filled pie crust, ensuring it spreads evenly. Garnish with chopped cilantro and optional jalapeño slices if desired.

Step 7

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.

Step 8

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

Serving size	1376.5 grams (1376.5g)

Amount per serving	% Daily Value*
Calories	3902

Total Fat 294.60g	378%
Saturated Fat 133.10g	665%
Polyunsaturated Fat NaNg
Cholesterol 1260mg	420%
Sodium 8011mg	348%
Total Carbohydrate 162.10g	59%
Dietary Fiber 9.10g	33%
Total Sugars 24.00g
Protein 159.20g	318%

Vitamin D 208IU	1040%
Calcium 2062mg	159%
Iron 19mg	103%
Potassium 1435mg	31%

*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: 67.4%

Protein: 16.2%

Carbs: 16.5%