Mexican Quiche

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 07/8/21
mexican quiche

 Leah Maroney

Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 6 servings

Spice up your classic quiche with a little Mexican flare! Taco spice, peppers and onions, and diced green chiles pack this dish with flavor, and bacon and hot sauce add welcome smoky and spicy notes — no boring quiches here!

You can absolutely use store-bought pie dough for this recipe, which make it super-easy and quick to throw together. Of course, you can make your own homemade crust, if you prefer. It's a perfect last-minute dish for a potluck, because most of the ingredients are likely already in your pantry, freezer, and fridge. Either way, you can't go wrong with this super-flavorful quiche — the perfect addition to a brunch or shower spread.

Ingredients

  • 1 pie crust, homemade or store-bought

  • 6 large eggs

  • 3/4 cup whole milk

  • 4 ounces cream cheese, softened

  • 1/2 cup shredded Mexican cheese

  • 1 packet taco seasoning

  • 1 cup frozen peppers and onions

  • 4 strips bacon, cooked and diced

  • 1 (10-ounce) can green tomatoes with chiles, drained

  • 2 tablespoons canned green chiles

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon hot sauce

  • Chopped cilantro, for garnish

Steps to Make It

  1. Gather your ingredients.

    mexican quiche
     Leah Maroney

  2. Preheat the oven to 350F. Place the pie crust into a tart pan or a pie plate. If you use a pie plate, make sure to crimp the edges of the crust.

    mexican quiche
     Leah Maroney

  3. Whisks together the eggs, milk, and cream cheese until completely combined and as smooth as possible.

    mexican quiche
     Leah Maroney

  4. Add the shredded cheese, salt and pepper, and taco seasoning.

    mexican quiche
     Leah Maroney

  5. Whisk in the drained tomatoes and chiles to the mixture.

    mexican quiche
    Leah Maroney 

  6. Pour the mixture into the prepared pie crust, then top with the frozen peppers and onions and chopped bacon. If you're adding hot sauce, you can drizzle that on top as well.

    mexican quiche
     Leah Maroney

  7. Bake for 20 to 25 minutes or until the center is firm and lightly browned. Wait for the quiche to cool slightly, then top with chopped cilantro and slice. Serve and enjoy!

Variations

  • Try adding chorizo instead of bacon. It provides a little more spice and depth of flavor. It can be found in most grocery stores' deli section.
  • You can serve this quiche with a little sour cream. You can also try topping the quiche with chopped jalapeno.
  • You can substitute the Mexican cheese blend for pepper jack if you're craving even more spice and flavor.

Tips

  • You can serve this quiche warm, room temperature, or cold. Make it ahead of time and slice when you're ready to serve. Just make sure to wrap it tightly, or it may absorb smells from your refrigerator.
Nutrition Facts (per serving)
526 Calories
33g Fat
39g Carbs
17g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 526
% Daily Value*
Total Fat 33g 43%
Saturated Fat 13g 67%
Cholesterol 225mg 75%
Sodium 1387mg 60%
Total Carbohydrate 39g 14%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 17g
Vitamin C 14mg 69%
Calcium 170mg 13%
Iron 3mg 17%
Potassium 397mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)