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Tex-Mex Quiche

Total Time

Prep: 10 min. Bake: 45 min. + cooling


6 servings

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
Tex-Mex Quiche Recipe photo by Taste of Home


  • 1 teaspoon chili powder
  • 1 pastry shell (9 inches), unbaked
  • 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 chiles, well drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Sprinkle chili powder over the inside of the crust. Combine cheeses with flour and place in crust.
  2. Combine eggs, cream, chiles, 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.

Nutrition Facts

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

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Average Rating:
  • Psalm127-3
    Nov 27, 2017

    brand new house, trying to get kitchen in order so I can whip this tasty sounding dinner up. couple of points I'll change, the chili powder I'll mix in the egg, add tomatoes/onions/green bell peppers < simply bcz I like those familiar flavors.thanks for posting recipe

  • dverzic
    Apr 6, 2014

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

  • paul3303
    Sep 1, 2013

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

  • OhYummy!
    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).

  • BobbysFan1
    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?

  • sddeck
    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.

  • Zima1106
    Jul 8, 2013

    No comment left

  • MPar55
    Jul 8, 2013

    No comment left

  • shawfox1
    Jul 7, 2013

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

  • rlietz
    Jul 6, 2013

    No comment left