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Tex-Mex Quiche

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
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    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.

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