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Tex-Mex Quiche Recipe
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Tex-Mex Quiche Recipe

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4.5 10 8
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I discovered this quiche recipe many years ago, and it's still one of my favorites 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. —Hazel Turner, Houston, Texas
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
MAKES: 6 servings

Ingredients

  • 1 teaspoon chili powder
  • 1 unbaked pie shell (9 inches)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 3 large 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

Nutritional Facts

1 piece: 438 calories, 30g fat (17g saturated fat), 180mg cholesterol, 985mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 15g protein.

Directions

  1. Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell.
  2. Combine eggs, cream, chilies, olives, salt and pepper. Pour over cheese.
  3. 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.
Originally published as Tex-Mex Quiche in Country Extra March 1991, p47

Sweet Red Wine

Enjoy this recipe with a sweet red wine.


Reviews for Tex-Mex Quiche

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dverzic User ID: 762717 9919
Reviewed Apr. 6, 2014

"Wasn't crazy about this. I found it to be too salty, yet lacking something. Won't make again."

MY REVIEW
paul3303 User ID: 1713232 42266
Reviewed Sep. 1, 2013

"This is one of my new favorite breakfast meals. Thanks for sharing it."

MY REVIEW
OhYummy! User ID: 5663402 41514
Reviewed Jul. 12, 2013

"FYI - The recipe is correct. 4 ounces of cheese is 1 cup. (The 8 ounces that you see on your measuring cup is for liquids, volume. It does not measure weight ... like for cheese)."

MY REVIEW
BobbysFan1 User ID: 6600965 201704
Reviewed Jul. 12, 2013

"Would love to try this recipe but am confused about the amount of cheese - do they want a cup (8oz on each of my measuring cups) or do they want 4oz which is 1/2 cup?

Advice?"

MY REVIEW
sddeck User ID: 7279512 40657
Reviewed Jul. 9, 2013

"LOVED THIS RECIPE!!!!

Made it twice in the same week.
The second time I added a bit of cumin and Kraft hot habanero cheese - it was delicious and spicy."

MY REVIEW
shawfox1 User ID: 1994100 201703
Reviewed Jul. 7, 2013

"I would like to know do you stir the flour and cheese mixture into the eggs?"

MY REVIEW
fredaevans User ID: 6360805 41513
Reviewed Jul. 6, 2013

"Shortie got it right: "....but to really make it a Tex-Mex meal I added some browned chorizo to it....gotta have meat." Chorizo and I have a 'problem,' but I'll just eat a few Tumms to get the Heart Burn under control."

MY REVIEW
Shortys_Cooking User ID: 5861515 9916
Reviewed Jul. 6, 2013

"Awesome, but to really make it a Tex-Mex meal I added some browned chorizo to it....gotta have meat."

MY REVIEW
danies User ID: 3598992 69828
Reviewed Jul. 29, 2012

"Very good and tasty will keep it in my recipe box and will make it again."

MY REVIEW
Trilby Yost User ID: 5195621 40656
Reviewed Jul. 26, 2010

"I love this recipe, which I have made more times than I remember. I sometimes add crumbled, cooked sausage to it to make it more breakfasty."

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