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Mexican Quiche Recipe

Mexican Quiche Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 (9‑inch) deep‑dish pie crust, store‑bought or homemade
  • 8 oz fresh Mexican chorizo, casings removed
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 1 fresh jalapeño, seeded and minced
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn kernels, thawed
  • 2 cups (8 oz) shredded pepper jack cheese
  • 6 large eggs
  • 1 1/2 cups heavy cream
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • Fresh cilantro, for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Fit crust into a 9‑inch deep‑dish pie plate, prick with fork, line with parchment and weights, and bake 15 minutes. Remove weights and parchment, bake 5 minutes more.
  2. In a skillet over medium heat, cook chorizo until browned, 6‑8 minutes, drain if needed. Add onion and bell pepper, cook 5 minutes until soft. Stir in jalapeño, beans, corn, cumin, and paprika, cook 1 minute.
  3. In a bowl, whisk eggs, cream, and salt until smooth and frothy.
  4. Sprinkle half the cheese in crust, top with chorizo mixture, pour in custard, then scatter remaining cheese on top. Bake at 375°F for 35‑40 minutes until center just jiggles and top is golden.
  5. Rest on a rack 10 minutes, then slice and garnish with cilantro.

Notes

If the crust edges brown too quickly during the final bake, cover them with a pie shield or strips of foil. The quiche will puff dramatically in the oven and settle as it cools, which is normal.