Mexican Quiche Recipe
A Mexican-inspired twist on a traditional quiche with chicken, green chile, and corn with Mexican cheese...
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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
Calories: 518kcal | Carbohydrates: 41g | Protein: 23g | Fat: 29g
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.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com