South of the Border Quiche

This recipe makes two quiches, so one can go in the freezer for a night when you have less time for meal prep.

Photo of a fork cutting into a slice of quiche topped with sliced black olives, salsa, and sour cream on a white plate with a blue ring around the edge

Photo of a fork cutting into a slice of quiche topped with sliced black olives, salsa, and sour cream on a white plate with a blue ring around the edge

South of the Border Quiche

Course: Main Dish
Cuisine: Tex-Mex
Servings: 12 servings
Calories per Serving: 424
Print Pin
0 from 0 votes
Prep Time: 30 mins
Cook Time: 30 mins
Resting Time: 10 mins
Total Time: 1 hr
This recipe makes two quiches, so one can go in the freezer for a night when you have less time for meal prep.

Ingredients

  • 2 pie crusts, unbaked
  • 1 1/2 tsp chili powder
  • 1 tsp cumin
  • 3 cups cheddar cheese, shredded
  • 1 1/2 cups Monterey Jack cheese, shredded
  • 8 eggs
  • 2 cups milk
  • 8 oz green chilies, chopped
  • 1/2 medium onion, thinly sliced
  • 1 Tbsp cilantro
  • 1 cup black olives, sliced and drained
  • salt and pepper, to taste
  • salsa and sour cream, optional garnishes

Instructions

  • Place pie crusts in two pie pans. Line crusts with aluminum foil. Bake both pie crusts at 400°F for 5 minutes; remove foil and bake an additional 5 minutes. Add chili powder, cumin, and cheeses to bottom of baked crusts.
    Mix together eggs, milk, chilies, onions, olives, and cilantro in a large mixing bowl. Pour half in each pie crust.
    Place one pie on baking sheet and bake at 400°F for 30 minutes. Add foil to edge of crust as crust starts to brown. Continue to bake until knife inserted in center comes out clean. Remove from oven and allow to set up for about 5 -10 minutes before serving.
    Cover and freeze second quiche for future use. (Label quiche for freezer “South of the Border Quiche. Remove quiche from freezer 30 minutes before baking. Bake at 400°F for 40 minutes. Line edges of crust with foil as crust starts to brown. Continue baking about 30 minutes until knife inserted in center comes out clean. Let set for 10 minutes before serving.”)

Notes

Optional ingredients not included in nutritional data.
Recipe Author: Mary Ann Kelley

Photo of a fork cutting into a slice of quiche topped with sliced black olives, salsa, and sour cream on a white plate with a blue ring around the edge; text South of the Border Quiche Menus4Moms


About Mary Ann

Mary Ann Kelley has been creating meal plans online for over 15 years, first as part of TheHomeSchoolMom's cooking resources for busy moms and later on Menus4Moms, which has been highlighted by "Diner's Journal," The New York Times' Blog on Dining Out, and PBS Parents' "Kitchen Explorer."

Mary Ann loves cooking and she loves planning/organizing, so meal planning is a natural intersection of the two. She believes her mission for the meal plans is being fulfilled when visitors let her know that she has helped them save time and money by teaching them to plan ahead and become more efficient in the kitchen.

When Mary Ann is not cooking or publishing, she enjoys reading, researching genealogy, and traveling.

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