Mexican Quiche
photo by ColoradoCooking
- Ready In:
- 1hr 14mins
- Ingredients:
- 12
- Yields:
-
1 quiche
- Serves:
- 6
ingredients
- 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
directions
- 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.
Reviews
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We really enjoyed this! Love how it came together while baking. I like the fact you use sour cream and no milk, makes more of a sturdier quiche. I made a homemade pie crust (Crisco one is posted here), used Oaxaca cheese, roasted hatch chiles (not fond of the canned) and added salt & pepper. Also added a bit more shredded cheese on top before baking. I’ll use a mix of cheddar & Oaxaca next go. This will be made a lot. Thank you for sharing.
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What a great recipe! I love the flavors, how easy it is to put together, and how pretty it looks on the plate! :) I did add 1/4 tsp of garlic powder, and used chunky style Rotels tomatoes and chiles. I opted not to use additional chilles, but added some left over spicy sausage. Delicious! Thanks loof! I will make this again! Made for PRMR
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