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Tex-Mex Quiche Recipe

Tex-Mex Quiche Recipe

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 YIELD: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 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

  • 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.

Nutritional Facts

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

Reviews for Tex-Mex Quiche

Sort By :
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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Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.