Best Mexi Quiche Recipes

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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

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.

POBLANO ENCHILADA QUICHE



Poblano Enchilada Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large eggs
3/4 cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small to medium poblano chile pepper, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup shredded Mexican blend cheese
1 10-ounce can red enchilada sauce
3 6-inch corn tortillas, 2 cut in half
1 jicama (1 to 1 1/2 pounds)
Juice of 1 lime
1/2 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine.
  • Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce.
  • Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes.
  • Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.

Nutrition Facts : Calories 490, Fat 37 grams, SaturatedFat 16 grams, Cholesterol 250 milligrams, Sodium 912 milligrams, Carbohydrate 28 grams, Fiber 13 grams, Protein 8 grams

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

SOUTH-OF-THE-BORDER QUICHE



South-of-the-Border Quiche image

"Every holiday we have brunch and that's when I make a quiche," writes Paula Marchesi of Lenhartsville, Pennsylvania. "This is the family's most requested one. When the entire family gets together I have to make several of these, and there are never any leftovers," she adds.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 2 quiches (6 servings each).

Number Of Ingredients 15

2 unbaked pastry shells (9 inches)
2 teaspoons chili powder
1 teaspoon ground cumin
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
8 large eggs, lightly beaten
2 cups half-and-half cream
2 cans (4 ounces each) chopped green chilies
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
Salsa and sour cream, optional

Steps:

  • Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer., Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese. , Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired. , To use frozen quiche: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 410 calories, Fat 28g fat (15g saturated fat), Cholesterol 206mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

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

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

MARVELOUS MINI MEXICAN QUICHES



Marvelous Mini Mexican Quiches image

These tasty mini-quiches are easy to make and sure to impress! This can be served with sour cream and diced tomato on top.

Provided by SunnyDaysNora

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 45m

Yield 12

Number Of Ingredients 16

¼ cup cream cheese
¼ cup butter
⅔ cup all-purpose flour
3 eggs
½ cup milk
1 cup shredded Monterey Jack cheese
½ cup ground chorizo sausage, browned
1 (4 ounce) can diced green chiles
½ cup diced red onion
2 tablespoons minced fresh cilantro
½ teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups.
  • Beat cream cheese and butter until well combined. Add flour; mix until a dough forms. Divide dough into 24 balls and refrigerate.
  • Whisk eggs and milk together in a bowl. Stir Monterey Jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
  • Place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. Spoon egg mixture to fill each dough cup.
  • Bake in preheated oven until center of quiche is set, 25 minutes.

Nutrition Facts : Calories 180.6 calories, Carbohydrate 7.6 g, Cholesterol 73.8 mg, Fat 13.4 g, Fiber 0.5 g, Protein 7.6 g, SaturatedFat 7.1 g, Sodium 386.7 mg, Sugar 1.3 g

MINI MEXICAN QUICHES



Mini Mexican Quiches image

"This fun finger food is great for a brunch, shower, party or whenever you want to much a yummy treat," writes Linda Hendrix of Moundville, Missouri.

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 can (4 ounces) chopped green chilies, drained
2 large eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, beat butter and cream cheese until smooth. Gradually add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. , Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. , Bake at 350° for 30-35 minutes or until a golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 26g fat (16g saturated fat), Cholesterol 128mg cholesterol, Sodium 375mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.

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