Ingredients for Mexican Quiche
- Refrigerated Pie Crust
- Cheddar Cheese
- Tomatoes And Green Chilies
- Diced Green Chilies
- Black Olives
- 4 large eggs
- ½ cup sour cream
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- Cayenne Pepper
- ½ teaspoon garlic powder
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How to Make Mexican Quiche
- Preheat oven to 375°F (190°C).
- Gently press one 9-inch unbaked pie crust into a 9-inch pie plate.
- Evenly sprinkle 1 ½ cups of shredded cheddar cheese over the bottom of the crust.
- Spread 1 (15-ounce) can of drained fire-roasted diced tomatoes and green chilies over the cheese.
- Sprinkle ½ cup of sliced olives evenly over the tomatoes and chilies.
- In a medium bowl, whisk together 4 large eggs, ½ cup sour cream, 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon ground cumin, ¼ teaspoon cayenne pepper (optional), and ½ teaspoon garlic powder until well combined.
- Pour the egg mixture evenly over the filling in the pie crust.
- Bake for 50-60 minutes, or until the quiche is set and the crust is golden brown. Insert a knife into the center; it should come out clean.
- Let the quiche cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
7g
Fat
70g
Carbs
5g
