Loading...
A savory, spicy twist on the classic quiche! A flaky, blind-baked crust holds a rich egg custard filled with zesty Mexican chorizo, sweet bell peppers, and melted Monterey Jack cheese. Perfect for a hearty brunch, lunch, or a light dinner.
For 6 servings
Prepare and Blind Bake the Crust (15-20 minutes)
Cook the Chorizo and Vegetable Filling (10-12 minutes)
Perfectly soft and pliable, these warm corn tortillas are the essential foundation for any great taco. This simple method prevents cracking and brings out their delicious corn flavor in just a few minutes.
Crisp, tangy, and incredibly refreshing, this simple slaw is the perfect counterpoint to rich, smoky Tex-Mex dishes. Ready in minutes, it's a vibrant mix of crunchy cabbage, sweet carrots, zesty lime, and fresh cilantro.
A quick and healthy way to enjoy flaky cod fillets. Coated in a vibrant Tex-Mex spice blend and air-fried to perfection, this fish is juicy on the inside and delightfully crisp on the outside. Ready in under 15 minutes!
A crisp and tangy cabbage slaw made with just a few simple ingredients. This light, vinegar-based topping adds a refreshing crunch to tacos, pulled pork sandwiches, and grilled meats.
A savory, spicy twist on the classic quiche! A flaky, blind-baked crust holds a rich egg custard filled with zesty Mexican chorizo, sweet bell peppers, and melted Monterey Jack cheese. Perfect for a hearty brunch, lunch, or a light dinner.
This tex_mex recipe takes 80 minutes to prepare and yields 6 servings. At 572.54 calories per serving with 19.35g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Assemble the Quiche (3 minutes)
Prepare and Pour the Egg Custard (2 minutes)
Bake the Quiche (35-40 minutes)
Rest and Serve (10 minutes)
Use pepper jack cheese instead of Monterey Jack and add 1-2 minced jalapeños along with the bell peppers for an extra kick.
For a lower-carb option, skip the crust. Generously grease the pie dish, add the filling and custard, and bake for 30-35 minutes or until set.
Incorporate 1/2 cup of corn kernels or black beans (rinsed and drained) into the vegetable mixture for added texture and fiber.
If you can't find Mexican chorizo, you can use spicy Italian sausage, but you may want to add a pinch of chili powder to mimic the flavor profile.
With four eggs, cheese, and chorizo, this quiche provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full.
Eggs and dairy products are natural sources of B vitamins, particularly B12 and riboflavin (B2). These vitamins play a crucial role in energy metabolism and maintaining healthy nerve cells.
This dish provides important minerals like calcium from the cheese and milk for bone health, and selenium from the eggs, which acts as a powerful antioxidant.
A single slice of this Quiche with Chorizo and Peppers contains approximately 640-680 calories, depending on the specific ingredients used, particularly the fat content of the chorizo and the type of pie crust.
This quiche is a rich, indulgent dish. It's high in protein from the eggs, cheese, and chorizo, which is great for satiety. However, it is also high in saturated fat and sodium. It's best enjoyed in moderation as part of a balanced diet.
Yes! You can bake the quiche completely, let it cool, cover it, and refrigerate for up to 3 days. Reheat individual slices in the microwave or oven until warmed through.
A watery quiche is usually caused by two things: not draining the cooked chorizo and vegetables properly, or using low-fat dairy. The high fat content in heavy cream and whole milk is essential for a rich, stable custard.
Yes, you can freeze it. Let the baked quiche cool completely, then wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating in a 350°F (175°C) oven until warm.
This quiche pairs wonderfully with a simple green salad with a vinaigrette dressing, a side of fresh fruit, or some roasted potatoes.