Southwest Quiche

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Servings: 8 Difficulty: Advanced
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A savory egg bake filled with peppers, corn, and cheese in a flaky crust.
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Southwest Quiche

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 233.4

Description

This Southwest Quiche is a hearty, comforting dish that brings bold flavors to breakfast, brunch, or a light dinner. The combination of sweet corn, tangy artichokes, and spicy green chilies creates a complex flavor profile that pairs perfectly with rich cheddar cheese. Encased in a buttery, flaky pie crust, each bite offers a satisfying texture contrast between the crisp edges and the creamy, custard-like center. It is an excellent way to use up pantry staples while delivering a restaurant-quality meal at home. Whether served warm from the oven or enjoyed as leftovers, this quiche is versatile enough for weeknight suppers or weekend gatherings. The savory spices and aromatic onions make it a crowd-pleaser that feels both indulgent and home-style simple.

Ingredients

Directions

  1. Preheat oven to 375F (190C).
  2. In a large mixing bowl, beat the eggs with half-and-half until light yellow and slightly foamy.
  3. Dice the onion and melt butter in a skillet over medium heat.
  4. Saut the onion until soft and translucent, about 5 minutes.
  5. Add the chopped artichoke bottoms to the skillet and cook for the last 2-3 minutes.
  6. Transfer the sauted onion and artichoke mixture into the beaten egg mixture.
  7. Stir in the shredded cheddar cheese, cream-style corn, and chopped green chilies until well combined.
  8. Season the mixture with salt and pepper to taste.
  9. Place the un-baked pie crust into a 10-inch straight-sided oven-safe quiche dish or pie plate.
  10. Gently press the crust into place and flute the edges with your fingers.
  11. Pour the egg and filling mixture evenly into the prepared crust.
  12. Bake for approximately 45 minutes, or until the top is nicely browned and the center no longer jiggles when gently pressed.
  13. Allow to cool for 5 minutes before slicing and serving hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 233.4kcal
% Daily Value *
Total Fat 15.5g24%
Saturated Fat 4.5g23%
Cholesterol 419.6mg140%
Sodium 183.2mg8%
Total Carbohydrate 8.6g3%
Dietary Fiber 0.2g1%
Sugars 1.4g
Protein 15.4g31%

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

Note

Storage: Wrap tightly in plastic wrap and refrigerate. The quiche will keep for up to one week. Reheat slices in the microwave or oven before serving.

Variations: For extra heat, use Hatch chilies or add diced jalapeos. You can also add cooked bacon or sausage for a heartier meal.

Tips: Ensure the artichokes and chilies are well-drained to prevent a soggy crust. If using a glass pie dish, it may cook slightly faster; check for doneness at 40 minutes.

Ingredient Note: "Cream-style corn" provides a thicker texture than whole kernel corn. If unavailable, you can substitute whole kernel corn and add a tablespoon of flour or cornstarch to the egg mixture to help thicken the custard.

Keywords: quiche, southwest, breakfast, brunch, eggs, pie crust, cheese, corn, artichoke, chilies, onion, baking, vegetarian, meal prep, comfort food, american cuisine, easy dinner, family meal, leftovers, pot pie style
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