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Tex-Mex Quiche Recipe
Tex-Mex Quiche Recipe photo by Taste of Home

Tex-Mex Quiche Recipe

Publisher Photo
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 (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 3 Eggland's Best 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 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.

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

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.

Sparkling Wine

Enjoy this recipe with a sparkling 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)
MY REVIEW
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MY REVIEW
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
Reviewed Sep. 1, 2013

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

MY REVIEW
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
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
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.

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