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Tex-Mex Quiche

Total Time

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

Makes

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

Ingredients

  • 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

Directions

  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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