Mexican Green Chili Quiche

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Servings: 6 Difficulty: Intermediate
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A savory, cheesy egg bake with a crunchy corn tortilla crust and spicy green chilies
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This Mexican Green Chili Quiche is a delightful twist on the classic brunch dish, featuring a unique crust made from layered corn tortillas. The filling combines tender ground chicken, sharp cheddar cheese, and tangy green chilies for a perfect balance of savory and spicy flavors. It&# 226;€™s hearty enough for a satisfying main course yet light enough for a weekend breakfast. The creamy custard base ensures every bite is moist and flavorful, while the cumin and red pepper add a warm, aromatic kick. Perfect for potlucks, holiday brunches, or a cozy family dinner, this quiche is as visually appealing as it is delicious. Serve it warm with a side of fresh salsa or a simple green salad for a complete meal that everyone will love.

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Mexican Green Chili Quiche

Author: chefs-mate Cooking Method: Cuisine: , Courses:
Difficulty: Intermediate
Servings: 6 Calories: 174.8

Description

This Mexican Green Chili Quiche is a delightful twist on the classic brunch dish, featuring a unique crust made from layered corn tortillas. The filling combines tender ground chicken, sharp cheddar cheese, and tangy green chilies for a perfect balance of savory and spicy flavors. It&# 226;€™s hearty enough for a satisfying main course yet light enough for a weekend breakfast. The creamy custard base ensures every bite is moist and flavorful, while the cumin and red pepper add a warm, aromatic kick. Perfect for potlucks, holiday brunches, or a cozy family dinner, this quiche is as visually appealing as it is delicious. Serve it warm with a side of fresh salsa or a simple green salad for a complete meal that everyone will love.

Ingredients

Directions

  1. Preheat your oven to 350°F (175°C).
  2. Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
  3. Add the ground chicken and chopped onion to the skillet; cook, stirring frequently to crumble the chicken, until browned and cooked through.
  4. Remove the skillet from heat and stir in the ground cumin, crushed red pepper, salt, and drained green chilies. Set aside to cool slightly.
  5. Coat a 9-inch pie plate with cooking spray.
  6. Cut 5 corn tortillas in half and arrange the halves in an overlapping pattern around the edge and bottom of the pie plate to form a crust.
  7. Spoon the chicken and chili mixture into the prepared tortilla crust, spreading it evenly. Sprinkle shredded sharp cheddar cheese over the top.
  8. In a blender or food processor, combine evaporated milk, cornstarch, salt, eggs, and egg white. Blend until smooth and well-combined.
  9. Pour the egg mixture evenly over the chicken and cheese filling.
  10. Bake in the preheated oven for 45 minutes, or until the top is golden brown and a knife inserted 1 inch from the center comes out clean.
  11. Remove from oven and let the quiche stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 174.8kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.9g10%
Cholesterol 50.5mg17%
Sodium 661.4mg28%
Total Carbohydrate 8.2g3%
Dietary Fiber 2.8g12%
Sugars 3.7g
Protein 16.9g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: quiche, mexican, green chili, tex-mex, chicken, breakfast, brunch, corn tortilla, cheddar, cumin, baked egg, savory, crustless, family dinner, potluck, spicy
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