Mexican Quiche Recipe
This Mexican Quiche Recipe features chicken, green chile, and corn with homemade taco seasoning and Mexican cheeses. This fusion quiche combines typical Mexican ingredients in a traditional French savory egg and cheese pie. Don’t miss the customization section for ideas on making it your own!
👩🏻🍳 Tamara Talks – About Fusion Mexican Quiche
Quiche is a savory French custard pie. It consists of a pastry crust filled with a mixture of eggs and dairy—typically cream or milk—then baked until just set. The filling is typically enriched with cheese, meats, seafood, and/or vegetables.
Quiche is definitely not on the menus of many (if any?) Mexican restaurants, but given its flexibility, it is easy to customize with Mexican ingredients like the green chile, corn, Mexican cheeses, and taco seasoning you’ll find here. Use your creativity to come up with your own Mexican-inspired quiche with ingredients you keep on hand, or see the “Customize” section below for ideas!
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- pie crust – You will need a partially blind baked pie crust. I have been successfully making an oil pastry crust since I was a teenager, and that is what I used on my second attempt at taking photos. I also tried this masa pie crust, but was not pleased with the results. Please feel free to use your favorite recipe, or a prepared pie crust.
- chicken –This quiche recipe requires cooked chicken. It’s a great way to use rotisserie chicken! You can pre-cook chicken.
- cheese – Cheese choice is really a matter of personal preference. I like this Tillamook Mexican Blend. Pepper jack, cheddar, queso quesadilla, asadero are all good options. NOTE: I do like to add some crumbled aged cotija, but it is not a melting cheese, so I do at least ⅔ melting cheese.
- cream – I specify half and half, but you can use half whole milk and half heavy cream. Of course you can use all milk, but it won’t be as rich and delicious.😉
- eggs
- taco seasoning – I highly recommend homemade taco seasoning. If you don’t want to make your own, choose a brand with natural ingredients and without icky additives like this low-sodium taco seasoning.
- green chile – If you have followed me for any length of time, you know how I love Hatch green chile. I currently have 2 or 3 packages remaining in my freezer from early September. The best substitute (IMHO) is roasted, peeled, and chopped poblanos. You may be able to find frozen or canned Hatch green chile. Alternatively, you can substitute minced jalapeños or serranos.
- corn
- scallions
- salt and pepper
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🥧 Oil Pie Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable or canola oil
- 5 tablespoons ice water
Whisk flour and salt in a bowl. Pour in the oil and mix with a fork until the mixture looks evenly moistened and sandy. Add water gradually: Start with 3 tablespoons. Stir just until the dough comes together. Add the remaining ice water only if needed. Chill 15-20 minutes, then roll or press into pie plate. NOTE: This pastry dough is very pliable. I roll it to about 1/8 inch (3 millimeters), and break off pieces using my fingers to cover the plate. Crimp or pinch as desired.
🔪 Step-By-Step Instructions
- Step 1 – Preheat the oven to 400℉/204℃. Make your favorite pie crust if you chose to make a pie crust. After chilling 15-20 minutes, poke holes (6-7) with a fork in the bottom. Par-bake (blind bake) your crust until barely starting to brown – about 15 to 20 minutes depending on your pie pan. NOTE: A glass pie plate and pie weights on top of parchment may improve your results. Line your prepared crust with parchment paper, and place pie weights on top.
- Step 2 – Whisk the eggs. Add the dairy (milk and heavy cream or half and half), taco seasoning, and salt and pepper, whisking to thoroughly combine.
- Step 3 – Add the cubed chicken, corn kernels, Hatch green chile, and scallions to the pie crust.
- Step 4 – Pour the egg and half and half mixture over the chicken and veggies (distribute evenly), then top with the cheese.
- Step 5 – Bake the quiche. Reduce oven temperature to 350℉/177℃. Bake the quiche until the center is nearly set, about 45-55 minutes. Don’t over-bake. Allow to cool at least 15 minutes before serving. NOTE: I cook on “convection bake,” and mine is typically done in 45 minutes. If you under bake, you will have some runny liquid!
🥧Customize Your Mexican Quiche!
❓FAQ
This quiche makes great leftovers! Cover it tightly and store in the refrigerator for up to 4 days. Bring to room temperature, or reheat gently. If you microwave on high, it may mess up the texture.
For best results: Blind-bake the crust and store it at room temperature (1 day) or refrigerated (2–3 days). Mix the custard and prep fillings separately; refrigerate. Assemble and bake fresh before serving.
💡 Tips
Pie weights are a pie maker’s best friend (in addition to rolling pin, measuring cups, etc.). Steam causes unweighted dough to bubble up, creating an uneven surface. Without weight, the sides of the crust can slump or collapse. Dough naturally contracts as it bakes; weights help hold it in place. Pressing the crust against the pan improves heat contact and promotes uniform browning. Common substitutes for commercial pie weights include dried beans, rice, or sugar. These should be placed over parchment or foil to avoid sticking.
Mexican Quiche Recipe
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Ingredients
- 1 pie crust for 9" pie
- 4 eggs, beaten
- 1 cup half and half - or ½ cup whole milk and ½ heavy cream
- 2 teaspoons taco seasoning - or good quality taco seasoning
- ¼ teaspoon sea salt; a few grinds pepper
- 6 ounces grated Mexican cheese blend - or see Ingredients Notes in Post
- ½ cup Hatch green chile, chopped - or see Ingredients Notes in Post
- 2 scallions, chopped
- 1 cup cooked chicken breast, cubed
- ¾ cup corn kernels
Instructions
- Preheat the oven to 400℉/204℃. Par-bake (blind bake) your crust until barely starting to brown – about 15 to 20 minutes depending on your pie pan.
- Whisk the eggs. Add the half and half, taco seasoning, sea salt and pepper, whisking to thoroughly combine.
- Add the cubed chicken, corn kernels, Hatch green chile, and scallions to the pie crust.
- Pour the half and half mixture over the chicken and veggies (distribute evenly), then top with the cheese.
- Reduce oven temperature to 350℉/177℃. Bake the quiche until the center is nearly set, about 45-55 minutes. Cool for at least 15 minutes before serving.
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
This is pretty eclectic, but it’s also really good. In fact, it’s really good left over, either cold or reheated using your preferred method. If you enjoy both quiche and Mexican flavors, you’re bound to like this recipe.