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
Tex-Mex Quiche
Prep Time
10 min
Cook Time
45 min
Yield
6 servings
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
- Sprinkle chili powder over the inside of the crust. Combine cheeses with flour and place in crust.
- Combine eggs, cream, chiles, olives, salt and pepper. Pour over cheese.
- 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.
Loading Popular in the Community
Loading Reviews
