Best Mexican Quiche Recipes
Mexican Quiche Shopping Tips
The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.
Mexican Quiche Cooking Tips
With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.
Grenache, gamay, or pinot noir with vegetarian quiche; merlot or carménère with bacon or sausage quiche.
5 tasty quiche recipes
With its creamy filling and buttery pastry, quiche is a great addition to any lunchtime spread or picnic blanket. It’s the perfect dish to show off seasonal ingredients and tastes particularly good eaten alfresco on warm sunny days.
Whether you want something classic or looking for a twist, we’ve got you covered. Dig into these delicious recipes…
A deep dish delight packed with caramelized onions, bacon, and sharp cheddar cheese. Real cowboys eat this quiche!
whole unbaked pie crust (enough for a deep dish pan)
whole yellow onions, sliced
heavy cream or half-and-half
grated sharp cheddar cheese
- Fry the onions in the butter in a large skillet over medium-low heat for at least 15 to 20 minutes (maybe longer), stirring occasionally, until the onions are deep golden brown. Set aside to cool.
- Fry the bacon until chewy. Chop into large bite-sized pieces and set aside to cool.
- Preheat the oven to 400 degrees. Roll out the pie crust and press it into a large fluted deep tart pan (or a deep dish pie pan).
- Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, bacon, and cheese. Pour the mixture into the pie crust.
- Place the pan on a rimmed baking sheet, cover lightly with aluminum foil, and bake it for about 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. (The quiche will still seem slightly loose, but will continue to set once remove from the oven.)
- Remove from the oven and allow to sit for 10 to 15 minutes. If using a tart pan, remove the quiche from the pan, cut into slices with a sharp serrated knife, and serve!
Oh, do I love this quiche. I included it in my second cookbook and is similar to the quiche I posted here back in the dark ages of 2009, but without the gnarly mushrooms, and with cheddar instead of Swiss. Swiss cheese and mushrooms are not a cowboy&rsquos idea of a good time. I&rsquom sorry about the sweeping generalization, but on this cattle ranch, I have found it to be true.
But really, this quiche recipe is merely a canvas for you. You can add absolutely anything that crosses your mind: asparagus, prosciutto, diced ham, little chunks of cream cheese, herbs, shrimp, sausage&hellipand/or any vegetable you want. My favorite quiche ingredient is sauteed leeks, but I&rsquom crazy weird, unpredictable, and dangerous that way. Yep, that&rsquos me.
The most distinctive thing about this quiche is how big and unapologetically tall it is. I prefer this deep dish approach to just baking the quiche in a regular pie pan, because you wind up with much more eggy cheesy yummy filling compared to the crust. In regular pie pans, they wind up being too crusty for me.
Let&rsquos make quiche, my friends!
First, caramelize some onions by cooking a bunch of sliced onions in butter over medium to medium-low heat. It&rsquoll take at least 15-20 minutes for them to get to this nice deep golden brown color (maybe longer), so make sure the heat is nice and mild&hellipand stir them here and there! When they&rsquore done, set them aside to cool.
Caramelized onions are my life.
Next fry up some bacon until it&rsquos cooked but still chewy, then chop up the bacon and let it cool slightly.
Combine a bunch of eggs with some heavy cream (OR half-and-half if you prefer)&hellip
Then whisk them together until nice and smooth.
Add salt and pepper (you can add a little cayenne or hot sauce, too) and whisk it together.
Eggs give me reason to live.
Note: You can use this pie crust, which turns out perfect every time, and depending on your preference, you can use all shortening, half butter and half shortening, or half butter. Incorporating some amount of shortening will result in a better texture, but it&rsquos totally up to you! (You&rsquoll use half of the pie crust recipe linked above. Wrap and store the other half in the freezer.)
Lay the crust over the tart pan&hellip
And press the dough into the grooves. Then (I don&rsquot have a photo of this because I was an airhead when I photographed this recipe and I&rsquom still an airhead now) roll the rolling pin over the top of the pan, pressing lightly to &ldquocut&rdquo the excess dough off the edge of the pan. (You can find these pans in lots of cooking stores. I just searched and found some at Sears.)
These tart pans rock my world.
Now, once the onions and bacon have cooled, add them to the egg mixture along with some grated sharp cheddar.
Onion + Bacon + Cheese = Cowboy Friendly.
*Sweeping generalization alert.
Stir it all around to combine&hellip
Then pour the mixture into the pie crust. This is a deep dish quiche, so it should go almost up to the top.
Now just place the quiche pan on a rimmed baking sheet, cover it lightly with foil, and bake it at 400 degrees for 40 to 45 minutes. After that time, remove the foil and continue baking for 10 to 15 minutes until the top and the crust are golden brown. The quiche should be just slightly jiggly, but not much. If you think it needs more baking time, cover it with foil and keep baking until it&rsquos done. (The foil will keep it from getting too brown on top.)
Take it out of the oven and let it sit for a good 15 minutes to make sure everything sets.
This is one of the beautiful things about these tart pans: The bottom totally detaches from the rim&hellip
So you&rsquore left with these gorgeous quiches, which are now easy to cut (as long as you have a good, sharp serrated knife.)
Meet your new favorite brunch recipe. This hearty, filling dish is both creamy and satisfying &ndash and we know your guests will agree. There's nothing quite like waking up to a warm breakfast quiche on a Saturday morning, especially when it uses one of our favorite Southern ingredients: grits. Uncooked grits thicken in the whipped cream, Asiago, and white Cheddar-based sauce, giving this quiche recipe an incredibly light, fluffy texture. Sausage-and-Grits Quiche also gets some color from thawed, chopped spinach.
One great thing about this breakfast dish is that you can freeze it in advance. This is especially helpful around the holidays when guest rooms are full and bellies are hungry. To freeze your quiche, prepare the recipe as directed up until it's ready to be popped into the oven, and then cover the dish tightly with plastic wrap and aluminum foil. Place the whole quiche gently in a zip-top freezer bag. The dish can be frozen up to one month in advance. When you're ready to serve, thaw your Sausage-and-Grits Quiche in the refrigerator for 24 hours. Let it stand at room temperature for about 30 minutes, and then go ahead and bake it.
If you've got a crowd coming for breakfast, double the recipe! This quiche is also a good option for serving a large family. Instead of baking in two smaller dishes, combine the doubled recipe in a 13- x 9-inch baking dish and cook for 1 hour. It also doesn't hurt to sprinkle a little extra white Cheddar on top of the quiche when it comes out of the oven. Enjoy!
The special and extremely delicious trick to this pie is the use of a very thin biscuit crust instead of one made of pastry dough.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
This Mexican Quiche takes all the best ingredients of a rich and creamy quiche and adds the essential elements of Mexican cooking: Mexican cheese, diced green chiles and salsa.
1 (9-inch) unbaked frozen deep-dish pie shell (4-cup volume)
1 cup shredded 4-cheese Mexican blend or cheddar cheese
1 large green or red bell pepper, chopped
1 (4-ounce) can diced green chiles
2 large green onions, sliced
4 large eggs, lightly beaten
3/4 cup tomato salsa
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
Suggested Toppings: Salsa, sour cream, sliced green onions, diced tomatoes
- Preheat oven to 375°F (190°C).
- Sprinkle cheese, bell pepper, chiles and green onions onto bottom of pie shell. Combine eggs, salsa and evaporated milk in small bowl until blended. Pour into pie shell.
- Bake for 40 to 45 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack for 15 minutes. Garnish as desired.
Tip: For a lower calorie version, substitute shredded light cheese and NESTLE® CARNATION® Evaporated Fat Free Milk.
Mouthwatering Quiche Lorraine
1. Quiche Lorraine
This classic recipe is a go to if you have never tried quiche before. While I highly doubt Julia Child is the originator of this recipe, she sure did know how to perfect it.
Filled with bacon, cheese, eggs, and a flaky pie crust, what could be better? It’s simple but delicious hence why this is the go-to recipe for a person that is just trying out quiche for the first time. Try something simple and work your way up once you know you like the recipe. While this will always remain a classic favorite, the rest of the recipes will expand on and bring out different flavors that are perfect for breakfast or any time of the day!
City Girl’s Kitchen posted the recipe and these fabulous pictures. Follow the recipe for a taste of French.
2. Sausage Spinach Quiche
I love the idea of sausage and fresh spinach. If you have never tried spinach other than the canned variety, this is your opportunity. Cooking them down from fresh is a totally different experience. Combined with cheese and a flaky crust and you might never go back to your regular breakfast again.
Miss in the Kitchen definitely hit the nail on the head with this recipe. It tastes delicious and brings out flavor you don’t want to miss!
3. Cowboy Quiche
I am not a native to Texas. I grew up in Illinois.
Also, I am not a big fan of food that is too spicy. This recipe is not spicy but it is the epitome of southern food. And who doesn’t love southern food? I think even Northerners have some southern food in each town.
But this recipe, it has sauteed onions in it. And bacon. Did I mention it has bacon in it? Oh, and they also added cheese to the goodness as well.
Plus, you know it is good because it was originally a Pioneer Woman recipe that has been tweaked a bit by Rumbly in my Tumbly.
I am adding this recipe to my repertoire of things to try in the next few weeks.
4. Expanding on that Some More
Never mind that I just told you I don’t like spicy. This one is for people like my husband who cannot get enough spice, even with the fire in their mouth.
And yet, if you scrape out ALL of the seeds in the jalapenos I might be able to eat a bite or two. The cream cheese and bacon are the saving grace here.
Fabulous. Especially if you like Jalapeno poppers. It just goes to show you how versatile this recipe is. You can make a snack you like and create it to be the main dish simply by adding eggs and a pie crust.
Real House Mom‘s Bacon Jalapeno Popper Quiche is for the lover of spice and ball game style food!
5. Goat Cheese and Figs
Bake to the Roots came up with this delicious fig and goat cheese quiche. It was done a bit different because it wasn’t put in a traditional pie pan but made into a sheet quiche meaning that there are fewer eggs in the center of the quiche.
This recipe also has a fruit in it instead of vegetables. The subtle taste of the goat cheese really melts in your mouth with the other ingredients.
It’s making my mouth water as I type this.
6. Farmers Market Quiche
This quiche defines me. By calling it a farmers market quiche, it speaks to me – say that you make what is in it based on what is available in the market. As you can see by the picture the author of Saving Room for Dessert made this in the summer. They had tomatoes, onions, basil, and zucchini available to them at a minimum.
I love that this recipe was made so colorful as well, choosing to use different varieties of tomatoes to add to the pop. The pan they used was also a bit more shallow than many pie crusts. This is a recipe I cannot wait to try! Obviously, to get the great items that they did, I will need to wait a bit but until then, I’m going to head to the market and get what I can.
7. The Perfect Lunch Companion
Michelle Smith’s RD brings out one of my favorite things to do – make small quiches for my girls’ lunches. They don’t even have to have crusts if it would take up too much room.
What makes this recipe so great is that you can add food based on what the “customer” likes. For example, I will sneak in some blended cauliflower for my youngest daughter who does not like vegetables. Adding the cheese and the bacon means that she never notices the veggies.
My older daughter is okay with broccoli and cheese in her quiche. Sometimes I will add all sorts of goodies into mine, such as olives, spinach, bacon, and different types of cheeses.
I simply make the base and then add the ingredients individually.
8. Avocado Bacon Crustless Quiche
Avocados are on my love list. Yet another one of those, “If you haven’t tried it, now is the time!” foods. I don’t know if my husband has tried avocados or not but I know my girls have not and they refuse to… one day they will change their minds.
I was in high school when I first was introduced to avocados in the form of guacamole. A friend of mine and I got it with our chips at a Mexican restaurant. Amanda Fink at The Wholesome Dish came up with this fabulous recipe. Again, the pan she used made the eggs a bit on the thinner side of a quiche but that’s okay- cut off a bigger slice!
9. Chile Relleno
I’ll blame this on the fact that I moved to Texas. I had never heard of Chile Relleno until a co-worker of mine brought it to a potluck. I was sold!
This delicious recipe combines all of the main ingredients – from the poblano peppers to the sour cream and cheddar cheese.
I am forever grateful for Cooking in Stilettos since she came up with this idea. Yet again, we have another delicious recipe that combines a food we already eat and turns it into a completely different meal. Amazing!
10. Cheesy Ham and Asparagus
Asparagus grows in the early spring here in Texas and is the oddest thing to me. Instead of growing on a bush, it grows up from the ground exactly like you purchase it from the store. Simply pick it directly from the ground.
Since this is an early spring food, there is a good chance many Texans and other southerners could have this around Easter. What makes that so good is the fact that she uses ham – meaning you have a way to use up your extra ham leftover from your Sunday feast.
Special shout out to The Creative Bite for creating such a delicious spring brunch treat!
11. Chicken Broccoli and Cheddar Quiche
Another shout out to Cinnamon Spice & Everything Nice for making this delicious broccoli and bacon quiche.
Broccoli is another cooler season vegetable. Something I was unaware of as a child. Adding in onions and bacon to this tasty egg and cheese recipe is sure to please a crowd. In addition to this, most people like cheese on their broccoli.
My whole family likes broccoli yes, even the little one. She just doesn’t want it in her quiche. She is like her father that way. Older daughter and I eat this recipe up when we have the ingredients in front of us!
12. Eggs Benedict Quiche
Have you ever had Eggs Benedict? It is like a little piece of heaven. The bread, ham, and poached egg are light enough that the richness of the hollandaise sauce is a perfect component.
Turning it into a quiche is a great idea, especially when you don’t want to slave over a water bath trying to get the perfect poached eggs. This is the exact reason why Kayleigh over at Lively Table came up with the recipe. Her father and husband wanted Eggs Benedict for brunch on Christmas morning but her and her mother wanted to spend time with their loved ones, not with the stove. She made sure to point out that it was a hit. Not a surprise there, though!
She added asparagus to her recipe as a side ingredient. Since the asparagus is light, it blends well with the hollandaise and the quiche altogether.
13. Ham and Leek Quiche
I absolutely adore Jamie Oliver. I joined his Real Food Revolution several years ago and do my best to encourage others to eat healthy, real, wholesome food. This is a revolution that our country needs!
Beyond the Real Food Revolution though, this recipe is delicious. Here is the thing with leeks that most Americans (including myself until a few years ago) didn’t know: you are supposed to cut off the top part and eat the bottom part where it is lighter. The upper part of the leek is very bitter.
He also opts for filo dough, making it a lighter version of the other crust quiches we have on the list. Not to mention- doesn’t it look gorgeous?
14. Crustless Vegetable Quiche
Here is another great one if you are looking for a healthier option. Lisa over at Wine and Glue loaded this recipe down with vegetables. From broccoli to onions and basil, this is a vegetarian lover’s delight. Light and tasty – only 120 calories.
I guess this one could be chucked under the “get it fresh from the market” like the farm fresh quiche. Yet, I’m giving you all different ideas of things to make. If your farmers market has these ingredients, I highly recommend it.
The article she wrote along with the recipe is really good as well. She talks about grief, how to cope, and how to help your friends if they are dealing with it as well. Very good article.
Just a heads up for you though, in case you just wanted the recipe.
15. Spinach, Ricotta, and Feta Quiche
This recipe from Domestic Gothess is not just any recipe though, this is one that screams, “no kid! You won’t like this!” or, let’s be honest, anyone else who is wary of Green Eggs and Ham.
Actually, just like in the children’s book, this recipe is very delicious once it is all said and done.
The two different types of cheese combined with the fresh spinach, eggs, and flaky crust makes it almost irresistible!
Combine it with either a cup of orange juice or a side of fruit and a cup of coffee – perfection. One that must be shared with friends and family members.
16. Spinach and Feta Quiche with a Sweet Potato Crust
Let’s dive straight in with a healthier take on a classic quiche. In this Spinach and Feta Quiche with a Sweet Potato Crust recipe, the usual pastry crust is replaced by thin layers of sweet potato.
I wasn’t sure how I felt about this idea when I first saw it, but after having a read through the recipe and thinking about all the ingredients it contained, I was sold. The combination of the ingredients has been well considered, the sweetness of the potatoes in the crust balancing out the saltiness of the cheese. Feta and spinach is a classic flavor combination, a good one at that, and if the flavors themselves aren’t enough to make you want to make this then how healthy it is should.
17. Zucchini and Caramelized Onion Quiche
I love the sweet silkiness of caramelized onions and think that this makes them a perfect component in a quiche. By avoiding heavy dairy products, this particular quiche recipe is healthier than many others.
The combination of flavors in this recipe is rather simple which I like because each flavor will come through well. The addition of Parmigiano-Reggiano cheese will give the quiche a slightly nutty, woody taste which will go well with the freshness of the zucchini. There are a couple of different elements which need to be prepared and then brought together for this Zucchini and Caramelized Onion Quiche, but none of them are too tricky.
18. Asparagus, Cherry Pepper, and Bacon Quiche
Little cherry peppers have such a sweet, fresh flavor which will work perfectly with the saltiness of the bacon in this recipe. There is even a recipe for the pie crust in this recipe which is helpful in avoiding the need to have multiple recipes on the go at once.
There is heavy cream in this recipe, but because it is also packed full of vegetables you don’t have to feel guilty about tucking into it. This Asparagus, Cherry Pepper, and Bacon Quiche scream lunchtime to me personally, and I think one of the reasons for that is that it would be delicious cold and therefore perfect for an on-the-go fix.
19. Mushroom and Bacon Quiche
My mom made a Mushroom and Bacon Quiche around Christmas time this year, and it was delicious. I don’t think this is the exact recipe she used, but it contains all the same loveliness.
One of the handy things about quiche is that it can be a great way to feed big groups of people. Make a quiche or two to share as starters or have them as part of a bigger buffet, they’re always a great addition. What I loved about this particular quiche was that it was packed full of the mushrooms and bacon, meaning that you didn’t go through any forkfuls of pure egg, something which isn’t always the most flavorful.
20. 110 Calorie Crustless Veggie Quiche
Crustless quiches have always been a bit of a mystery to me. My favorite bit is usually the combination of the soft inner with the crispy outer, but because removing the pastry makes the quiche healthier, it is something I am willing to get on board with.
Containing only 110 calories, this recipe is perfect for any weight watcher or calorie counter out there. That being said, I am neither of those things and still think it looks delicious. It’s packed full of yummy vegetables and doesn’t even omit the cheese like I feared that it might. With those two positive characteristics, I will be giving this 110 Calorie Crustless Veggie Quiche a go.
21. Roasted Tomato, Basil, and Parmesan Quiche
This Italian inspired Roasted Tomato and Parmesan Quiche is the perfect way to get all those classic flavors of Italy into one delicious dish. I get such a summery feeling even just looking at this recipe and can imagine myself enjoying a nice big slice of it while sitting out in my garden at sunset.
This recipe is clear and easy to follow, including everything from the pastry to the garnish. If you weren’t too worried about adding a couple of extra calories, it might be tempting to add a slice or two of mozzarella on top of the quiche to melt into it while cooking.
22. Summer Squash, Bacon and Mozzarella Quiche
Because of the lack of cream, this Summer Squash, Bacon and Mozzarella Quiche will be lighter than many others. It still includes milk, reduced fat, and mozzarella cheese, so the dairy aspect of it isn’t entirely lost.
The filling of this quiche is mostly made up of vegetables and bacon, meaning that it will hold together nicely and be deliciously flavorful. To take this quiche up another level, this recipe includes a suggestion for which wine would be perfect to sip along with it, taking this from an easy weeknight meal to an all-around treat.
23. Broccoli and Red Pepper Quiche
I don’t think I have ever seen a quiche packed quite as full as this one is. It is piled high with many yummy vegetables including obviously broccoli and red pepper, but also mushrooms and sweetcorn.
At first glance, the recipe looks long, but after giving it a read through the majority of the preparation is in the making of the pastry case so if you wanted to avoid this you could work with a pre-made one. If you wanted to add some meat, I can imagine some pieces of pre-cooked chicken would work wonderfully with the vegetables. With a sturdy filling, this Broccoli and Red Pepper Quiche would be perfect for lunches, either by itself or along with a quick, fresh side salad.
24. Quiche Lorraine with Spinach Crust
I am ecstatic to have found a healthy but still equally as delicious looking alternative to my all-time favorite quiche in the form of this Quiche Lorraine with Spinach Crust. Every unhealthy aspect of this quiche has been substituted by a healthier option which I like because the overall idea is still the same.
Instead of pastry the crust is made from spinach, yes it includes cheese too, but the amounts aren’t too great. It recommends using a reduced fat variety, and it helps to maintain the classic flavor. The regular bacon has also been replaced by turkey bacon, which is less fatty. This recipe claims to have reduced the calories in this well-loved dish from 600 per slice to around 220, so considering it probably tastes the same I am all for it.
25. Mediterranean Quiche
When a dish is bright and colorful, it is undoubtedly far more appealing to eat. I reckon that is one of the reasons why this Mediterranean Quiche looks so delicious, and you can rest assured that all those beautiful colors come from healthy ingredients.
A lot of the ingredients used in this recipe are things that you can have in the house for long periods of time. That is perfect for me, as I love having a couple of recipes on hand that I can make without having to nip to the store. There are tastes mix of fresh vegetables like the peppers to bring lightness and a bit of a crunch to the dish and other ingredients like salty olives and dried herbs. The addition of the cheese will lift the whole thing, and I for one can’t wait to dig in.
26. Salmon and Broccoli Quiche
I am a huge fan of seafood, I would choose it over meat any day, and salmon is up there with one of my favorite types of fish. It doesn’t fall into the bracket of having a purely ‘fishy’ taste instead, it is much more subtle, while still being able to hold its own as a flavor.
You can tell just by looking at this Salmon and Broccoli Quiche that it is packed full of big chunks of fish, something I will never shy away from. By having both the broccoli and salmon in larger pieces like this, it means that the quiche will have texture, which not all quiches deliver well on. This recipe uses mashed sweet potato as a crust for the quiche which I think would add a subtle sweetness, but it would be just as simple to use a regular pastry base if you would rather.
27. Rocket and Mushroom Quiche with Almond Meal Crust
This Rocket and Mushroom Quiche with Almond Meal Crust sounds like something you would see on a lunch menu at a fancy restaurant, and I am all about any recipe which makes me able to produce food like that at home without too much trauma.
I was pleased to see the addition of goats cheese in this quiche. Goat cheese is something I cannot handle too much of by itself but used sparingly in a recipe like this I could eat it all day. The idea of the almond meal crust is very interesting to me, and I like that the crust in this recipe is being used to add another dimension of flavor as opposed to just encasing the quiche like in most others.
28. Tofu Quiche
I learned the hard way that tofu has to be cooked well before it is enjoyable. It took one of my friends’ ages to convince me to taste some after a previous bad experience, but after that, I realized that it was a bit of a one-off and now am willing to try more dishes.
The ingredient list for this Tofu Quiche recipe is so unique, completely different to any quiche recipe I have seen before. It doesn’t include eggs which are of course the classic quiche base but instead uses hummus to hold the whole thing together. As a hummus lover, I am so intrigued by this, and can only imagine it tastes delicious. Roasting the vegetables before adding them will bring out their flavor the best, and add different textures amongst the tofu.
29. Cheesy Broccoli Quiche
I know what you’re thinking, the fact that this recipe begins with the word ‘cheesy’ doesn’t exactly scream healthy, but believe me in this case it does.
There are so incredibly few ingredients in this Cheesy Broccoli Quiche recipe, as a matter of fact, I think I currently have all the required ingredients at home, so it’s a strong contender for dinner tonight. If you are very strict about not straying from classic recipes, then this might not be for you as it is a new take on quiche, but I like its freshness. It would be difficult to find a quiche recipe much healthier than this one, and I even think it would make a delicious breakfast.
30. Turkey Bacon and Spinach Quiche
This Turkey Bacon and Spinach Quiche has taken all elements into account and made adjustments to make it as healthy as possible while still staying true to the classic quiche.
Aside from that iron boosting spinach, this quiche also has a sweet potato crust, fat-free feta cheese, skimmed milk and turkey bacon instead of regular bacon. It also only uses two whole eggs, taking only the whites from the rest, meaning that the flavor of the yokes is there, but they will add less fat to the dish. There is a good balance of flavors, with both sweetness and a touch of saltiness from the bacon and cheese.
31. Pea, Mint and Goats Cheese Quiche
I love the look of this quiche when you cut into it the different layers gives such a pretty effect primarily because of the drastic difference between the bright green and cream colors.
Mint gives everything such a fresh, spring-like flavor, and creates a classic flavor combination when paired with peas. The use of mild goat cheese means that all three flavors will harmonize together as opposed to one overpowering the others. Because of how lovely it looks, never mind how easy it is to make, this Pea, Mint and Goats Cheese Quiche would be perfect to make if you are entertaining guests for a lunch or light dinner.
32. Egg White Quiche with Vegetables
There are no hidden ingredients in this recipe it is purely egg whites, vegetables and a little bit of milk and cheese. It has been arranged in a neat looking way, with the white egg dotted with spinach topped with the brightly colored vegetables.
This recipe for Egg White Quiche with Vegetables manages to be healthy without having removed the cheese which I like. Cheese is a vital aspect of quiche in my opinion, and I am not as big a fan of recipes which eliminate this for the sake of lowering the calorie count. This recipe as done just as successfully by removing other things instead, like a pastry crust and egg yolks.
33. Herbed Quiche with Blue Cheese
Blue cheese might not be for everyone, but it certainly is for me. That said, there isn’t too much blue cheese in this recipe compared to the measurements of other ingredients, the cream cheese especially will mellow it out. That means that there will be a hint of blue cheese as a background flavor in this Herbed Quiche with Blue Cheese, but not something too overwhelming.
I haven’t come across too many quiches which contain herbs they tend to focus more around vegetables, so I am interested in giving this a try and potentially taking inspiration from it to use in other recipes.
34. Cheesy Sausage Quiche
Here is yet another fantastic quiche recipe which delivers on the cheesy while still being less than 150 calories. I have never tried sausage in a quiche but thinking about it they would work exceptionally well, little pockets of punchy flavor. I would be experimenting with different flavors of sausage in this recipe you could even use vegetarian sausages to make it entirely meat-free.
This Cheesy Sausage Quiche can be prepared all in one pan which makes it an instant winner for me considering how much I hate washing up. It looks like one batch makes a pretty large quiche, which makes it perfect for either sharing or meal prepping for the week ahead.
35. Puff Pastry Smoked Salmon and Creme Fraiche Quiche
I have never seen a quiche with a puff pastry crust before, but it would make the dish incredibly light and would do just as good a job of keeping the filling contained as a regular pastry crust would.
Smoked salmon is one of my favorite things to use in lunches, whether it be on bagels with cream cheese or atop crushed avocado on toast. In this Puff Pastry Smoked Salmon and Creme Fraiche Quiche, the creme fraiche would mellow out the strong taste of the salmon perfectly, although it does suggest swapping it for goats cheese if you would prefer something more punchy. I was surprised to read that there is a splash of Tabasco hot sauce in this quiche, and am eager to find out what effect that has on the taste.
36. Roasted Pepper and Chorizo Quiche
This Roasted Pepper and Chorizo quiche has some fascinating flavors going on, like that of the chorizo and the olives. Along with the sweet peppers and nutty parmesan cheese, I can imagine this being highly flavorful and delicious. With the mix of different ingredients, each forkful would taste different which is always fun.
I do not doubt that this would make a hearty weeknight dinner, with the sausage and vegetables inside, and one that could be prepared in advance. Something like this is a great way to conquer many meals at once and save yourself a little bit of cooking time throughout the week.
Here are just a few ways that you can turn your breakfasts into something more exciting. Not just breakfast though, these recipes are good to pack in a lunch alongside fruit and other yummy goodness. Or you can have it for dinner, with a glass of wine to unwind from your day.
It freezes well, so it could be made in advance and thawed as needed. And it’s super versatile – you can add just about anything you like to the egg mixture.
What better than a recipe that you can eat any time of the day and can freeze to preserve until you need it?
36 Traditional Mexican Recipes You'll Want to Dish Up Again and Again
Authentic Mexican food goes way beyond tacos and salsa, and if you're looking to change up your weeknight dinner routine, then traditional Mexican recipes are a great option. From chilaquiles to empanadas to fajitas, the best Mexican food is tasty, spicy and oftentimes very easy to prepare. Maybe you're looking to add some new Crockpot recipes to your repertoire. Perhaps you're seeking some fun vegetarian dinner ideas. Whatever the case, these Mexican dishes are sure to satisfy the whole family (including even the pickiest eaters).
While Tex-Mex recipes are always crowd-pleasers, they're not exactly authentic Mexican dishes you'd find south of the border. Traditional Mexican cuisine typically relies on indigenous staples like beans, chili peppers, and corn, and you can almost always expect a decadent sauce on the side, such as mole or pico de gallo. And if you're looking for street food-inspired dinners or comfort food recipes, then you'll find endless options with Mexican cuisine, including hearty stews and cheesy enchiladas. These Mexican recipes make great appetizers, lunches, and dinners all year round, whether you're into seafood, chicken, veggies, or just want all the cheese. Grab some tortillas and get ready to feast!
Luckily, store-bought crusts can make your homemade quiches the work of moments, with flawless results any time. Even better, they can all be stored in your freezer, so you can have one on hand anytime the mood to quiche might strike. Once you have found your favorite crust, the rest is child&aposs play. And we&aposve done a lot of the work for you! Here are our favorite crusts to seek out at your local market or online.
Our best overall winner is the classic Pillsbury pie crust, which comes in a convenient two-pack. The crusts are rolled up, so they don&apost take up a lot of room in your fridge or freezer, and they are super easy to work with. Just thaw overnight in the fridge, unroll gently to fill your pie dish, and either blind bake, or fill and bake, depending on your recipe. Great flavor and texture, and always easy to find.
Buy it: Pillsbury Pie Crusts (2 count, $2.50), Walmart.com
- 1 6 inch flour tortilla
- ½ cup shredded Monterey Jack cheese (2 ounces)
- 3 ounces bulk pork sausage
- 1 tablespoon chopped green sweet pepper
- 1 egg
- ¼ cup milk, light cream or half-and-half
- ⅛ teaspoon salt
- Salsa (optional)
- Fresh cilantro (optional)
Starting with a cold skillet, heat tortilla about 45 seconds or until warm, turning once. Place tortilla into a greased 15-ounce casserole. Top with 1/4 cup of the cheese.
In same skillet cook sausage and green pepper until sausage is cooked and green pepper is crisp-tender drain well. Spoon over tortilla and cheese in casserole.
In a small bowl combine egg, milk or cream, and salt. Mix well. Pour egg mixture into casserole. Top with remaining cheese. Bake in a 350 degree F oven for 30 to 35 minutes or until firm. Serve with salsa and cilantro, if desired. Makes 1 serving.
1. Preheat oven to 350F degrees
2. Press 2-3 tortillas in 2 casserole dishes. top each with 1 cup jack-cheese and about 3/4 chopped onion.
3. In a sauce pan, heat milk to almost a boil (do not boil).
4. gradually add hot milk and sour cream to beaten eggs, blending very well.
5. stir in salt, chili powder, garlic, onion, cumin, pepper and dry mustard.
6. divide mixture between the two casseroles and top with peppers
7. bake at 350 for approximately 30 minutes.
8. top with rest of onions and bake another five minutes
9. let stand at room temp. for 15 minutes before serving