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Recipe for Mexican Quiche | Almanac.com

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Mexican Quiche

Photo Credit
Becky Luigart-Stayner
Yield
6 to 8 servings
Category
Pies and Pastries
Course
Breakfast & Brunches
Preparation Method
Cook
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
November 12, 2021
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Our easy Mexican Quiche avoids boring with a pinch of spice and fresh vegetables—including onion, green pepper, garlic, tomatoes, and corn. This popular quiche is great for breakfast, brunch, lunch or dinner! 

Ingredients
1/2 cup grated cheddar cheese
1 unbaked 9-inch piecrust
1 tablespoon vegetable oil
1 small onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
1 small tomato, diced
7 black olives, pitted and sliced
1/2 cup corn
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
salt and pepper, to taste
6 eggs
1 pint whipping cream
sour cream and picante sauce, for garnish
Instructions

Preheat the oven to 350ºF. Sprinkle the cheese onto the piecrust. In a skillet, heat the oil and sauté the onion, green pepper, garlic, tomato, olives, and corn until tender. Add the chili powder, cumin, oregano, and salt and pepper and stir to blend. Spread the vegetables over the cheese in the piecrust. In a separate bowl, beat the eggs until frothy, add the cream and beat to blend. Pour the egg mixture over the vegetables. Bake for 1 hour and 10 minutes, or until the eggs are firm in the center. Let stand for 10 minutes. Garnish with dollops of sour cream mixed with picante sauce.

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