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South-of-the-Border Quiche Recipe
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South-of-the-Border Quiche Recipe

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“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.
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + standing
MAKES: 12 servings

Ingredients

  • 2 unbaked pastry shells (9 inches)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 8 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

Nutritional Facts

1 slice: 410 calories, 28g fat (15g saturated fat), 206mg cholesterol, 600mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 16g protein .

Directions

  1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer.
  2. 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.
  3. 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 near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired.
  4. 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 near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 2 quiches (6 servings each).
Originally published as South-of-the-Border Quiche in Simple & Delicious November/December 2006, p14


Reviews for South-of-the-Border Quiche

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
louisaf User ID: 1074282 228561
Reviewed Jun. 26, 2015

"I've made this several times...at times , I have frozen one but usually I just give one to my son and his family...two meals in one! And we all love it! Very easy to prepare."

MY REVIEW
heart4asia User ID: 4883587 160663
Reviewed Dec. 19, 2013

"i make this recipe every year for our Christmas breakfast. love it!!"

MY REVIEW
farm diva User ID: 6995846 144478
Reviewed Nov. 28, 2012

"I had a Western Brunch and made this, everyone really liked it, even my sister who does not like spicy foods."

MY REVIEW
HBcook User ID: 2966570 88028
Reviewed Oct. 18, 2009

"Very good, very easy. The frozen 9" deep dish pie plates."

MY REVIEW
paula38 User ID: 3641075 160024
Reviewed May. 7, 2009

"Fabulous! My bridge club gals loved it....Pg"

MY REVIEW
barlar User ID: 1556433 160661
Reviewed Apr. 4, 2009

"can this be frozen after baking"

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