Publisher Photo
Publisher Photo
I first made this dish when I was hosting a brunch. The Southwestern flavors really pop when served with salsa and a dollop of sour cream.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + standing

Ingredients

  • 4 flour tortillas (8 inches)
  • 1 pound uncooked chorizo
  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 green onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large eggs, beaten
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup heavy whipping cream
  • 1 medium tomato, seeded and chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salsa and cubed avocado, optional

Directions

In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside.
In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer.
In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn.
Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired. Yield: 6 servings.
Originally published as Southwestern Quiche in Taste of Home's Contest Winning Recipes Annual 2016, p76

Nutritional Facts

1 piece: 662 calories, 50g fat (24g saturated fat), 287mg cholesterol, 1376mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 29g protein.

  • 4 flour tortillas (8 inches)
  • 1 pound uncooked chorizo
  • 1/2 pound sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 green onion, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large eggs, beaten
  • 1 cup shredded sharp cheddar cheese, divided
  • 1 cup heavy whipping cream
  • 1 medium tomato, seeded and chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Salsa and cubed avocado, optional
  1. In a greased 9-in. pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside.
  2. In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, saute mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer.
  3. In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn.
  4. Bake at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado if desired. Yield: 6 servings.
Originally published as Southwestern Quiche in Taste of Home's Contest Winning Recipes Annual 2016, p76

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