Tex-Mex Quiche Recipe

Tex-Mex Quiche Recipe photo by Taste of Home

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I discovered this recipe many years ago, and it's still one of my favorite today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too.

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Tex-Mex Quiche Recipe

Prep: 10 min. Bake: 45 min. + cooling

Yield: 6 Servings

10 45 55

Ingredients

1 teaspoon chili powder
1 unbaked pie shell (9 inches)
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 tablespoon all-purpose flour
3 eggs, beaten
1-1/2 cups half-and-half cream
1 can (4 ounces) chopped green chilies, well drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon pepper

Directions

Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell.
Combine eggs, cream, chilies, olives, salt and pepper. Pour over cheese.
Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 438 calories, 30 g fat (17 g saturated fat), 180 mg cholesterol, 985 mg sodium, 23 g carbohydrate, 1 g fiber, 15 g protein.

Originally published as Tex-Mex Quiche in Country Extra March 1991, p47