Mexican Quiche Recipe
This Mexican Quiche is where classic comfort meets bold, south-of-the-border flavors. A buttery crust cradles a rich, custard-like filling of eggs, cream cheese, and melted Mexican blend cheese, layered with smoky bacon, peppers, onions, and zesty tomatoes with green chiles.
Seasoned with taco spices and finished with a touch of heat, it’s a dish that brings warmth, vibrancy, and comfort to the table.
Perfect for breakfast, brunch, or even dinner, every slice carries a balance of creamy richness and lively spice, making it both familiar and exciting.
Why People Will Love This Mexican Quiche Recipe:
A fusion of comfort and spice – the classic richness of quiche meets the bold, zesty flavors of Mexican cuisine, making every bite exciting yet familiar.
Perfect balance of textures – a flaky crust, creamy custard filling, melted cheese, and smoky bacon create layers of indulgence.
Burst of vibrant flavors – peppers, onions, tomatoes, and green chiles bring freshness and heat that cut through the richness beautifully.
Versatile and satisfying – ideal for breakfast, brunch, or dinner, this dish adapts easily to any table and occasion.
Crowd-pleasing appeal – hearty, colorful, and packed with flavor, it’s a dish that brings people together and leaves no one hungry.
Key Ingredient:
Eggs – the foundation of the quiche, creating a custard base that binds all the flavors into a silky, satisfying texture.
Cream Cheese & Mexican Blend Cheese – a duo of creamy tang and melty richness that elevates the filling from simple to indulgent.
Taco Seasoning – infuses the quiche with bold, savory spices that echo the essence of Mexican cooking.
Peppers, Onions & Green Chiles – colorful, aromatic, and slightly spicy, they add vibrancy, depth, and freshness in every bite.
Bacon – smoky, salty, and crisp, it provides a savory punch that balances the creaminess of the custard.
Pie Crust – the golden, flaky shell that holds everything together, offering a buttery contrast to the bold flavors inside.
Expert Tips:
Blind-bake the crust for extra crispness – if you prefer a sturdier base, pre-bake the pie crust for 8–10 minutes before filling. This prevents sogginess from the custard.
Soften the cream cheese fully – room-temperature cream cheese blends seamlessly with the eggs and milk, ensuring a smooth, creamy custard without lumps.
Season in layers – lightly salt the custard base and taste the vegetable and bacon mix separately; balanced seasoning at every stage keeps flavors vibrant.
Distribute fillings evenly – scatter bacon, peppers, and onions evenly before pouring in the custard to ensure each slice delivers a perfect mix of textures and flavors.
Don’t overbake – remove the quiche when the center is just set but still slightly wobbly; it will finish firming up as it cools, keeping the custard creamy instead of dry.
Rest before slicing – allow at least 10 minutes of cooling time; this helps the quiche hold its shape when cut and makes serving much cleaner.
Mexican Quiche Recipe
Ingredients
1 pie crust – homemade or store-bought, fitted into a tart pan or pie dish
6 large eggs – the base of the custard filling
¾ cup whole milk – for a creamy, rich texture
4 ounces cream cheese, softened – adds smoothness and tang
½ cup shredded Mexican blend cheese – for a melty, cheesy finish
1 packet taco seasoning – to infuse bold, savory flavor
1 cup frozen peppers and onions – a colorful, time-saving shortcut
4 strips bacon, cooked and diced – for smoky, salty depth
1 (10-ounce) can diced tomatoes with green chiles, drained – adds zest and a touch of heat
2 tablespoons canned green chiles – for extra spice and flavor
Salt, to taste – to enhance all the flavors
Freshly ground black pepper, to taste – for balance and a hint of bite
1 tablespoon hot sauce – optional, for a fiery kick
Chopped fresh cilantro – for garnish and freshness
Instructions
Preheat your oven to 350°F (175°C). Place the pie crust into a tart pan or pie dish. If using a pie dish, crimp the edges neatly for a finished look.
In a large mixing bowl, whisk together the eggs, milk, and softened cream cheese until smooth and well combined.
Stir in the shredded Mexican cheese, taco seasoning, salt, and freshly ground black pepper.
Add the drained tomatoes with chiles and the canned green chiles, whisking until evenly incorporated.
Pour the egg mixture into the prepared crust. Scatter the frozen peppers and onions evenly over the top, followed by the diced bacon. Drizzle with hot sauce if desired.
Bake for 20–25 minutes, or until the quiche is set in the center and lightly golden on top.
Allow to cool for a few minutes, then garnish with fresh chopped cilantro. Slice, serve, and enjoy!
Important Notes When Making Mexican Quiche Recipe:
Crust choice shapes the experience – a homemade crust brings buttery flakiness, while a store-bought one saves time without sacrificing comfort. Either way, the crust anchors the richness of the filling.
Cheese flexibility – while a Mexican blend melts beautifully, cheddar, Monterey Jack, or pepper jack can be swapped in to suit your taste. Each will shift the flavor slightly.
Bacon is optional but powerful – leaving it out makes the quiche lighter and vegetarian-friendly, but including it adds a smoky, savory punch that deepens the flavor profile.
Handle moisture carefully – be sure to drain canned tomatoes and chilies well; too much liquid will prevent the quiche from setting properly.
Heat is adjustable – the level of spice can be customized by reducing or increasing taco seasoning, chilies, or hot sauce; this makes the dish approachable for everyone.
Storage wisdom – leftovers keep well in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture; microwaving can soften the crust.
Best served warm, not piping hot – letting the quiche cool slightly allows the custard to firm up and the flavors to meld into a harmonious balance.
How To Enjoy This Mexican Quiche After Cooking:
Let it rest before serving – once out of the oven, allow the quiche to cool for 10–15 minutes. This gives the custard time to set and ensures neat slices that hold together beautifully.
Admire the layers – notice the golden crust, the vibrant specks of peppers and chilies, and the melted cheese woven throughout the filling. The colors alone hint at the bold flavors within.
Cut with intention – use a sharp knife to slice into wedges, making sure each piece carries a balance of crust, custard, bacon, vegetables, and cheese.
Enhance with garnishes – top with fresh cilantro for brightness, a drizzle of hot sauce for heat, or a dollop of sour cream to add cool creaminess.
Pair thoughtfully – serve with a simple side salad, roasted potatoes, or fresh fruit for balance, and accompany with coffee at brunch or a crisp beer at dinner.
Savor slowly – enjoy the contrast of buttery crust, creamy custard, smoky bacon, and spicy chilies as they unfold on your palate.
Share generously – this quiche is hearty and colorful, designed to be enjoyed at the table with family or friends, where conversation and comfort elevate the dish.
Nutrition Information:
Per serving (1 slice, based on 8 slices from the whole quiche):
Calories: 345 kcal | Total Fat: 24.1 g | Saturated Fat: 10.2 g | Monounsaturated Fat: 9.1 g | Polyunsaturated Fat: 2.3 g | Cholesterol: 215 mg | Sodium: 680–740 mg (depending on salt, bacon, and cheese used) | Total Carbohydrates: 16.8 g | Dietary Fiber: 1.6 g | Sugars: 3.2 g | Protein: 17.4 g
Frequently Asked Questions:
Can I make the quiche ahead of time?
Yes. You can prepare and bake the quiche up to a day in advance. Store it covered in the refrigerator, then reheat gently in the oven at 325°F (165°C) for 15–20 minutes before serving.
Can I use a different type of cheese?
Absolutely. While the Mexican blend works beautifully, cheddar, Monterey Jack, or pepper jack are excellent substitutes. Each will slightly change the flavor profile, from sharp and tangy to creamy and spicy.
Do I need to thaw the frozen peppers and onions before adding them?
No. They can go straight into the quiche frozen. Just make sure to scatter them evenly so they cook through without watering down the filling.
Can I make this quiche vegetarian?
Yes. Simply omit the bacon or replace it with roasted vegetables like mushrooms, zucchini, or black beans for extra substance and flavor.
How should I store leftovers?
Keep leftover slices covered in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or microwave briefly if you’re in a hurry. Quiche can also be frozen (well-wrapped) for up to 2 months.
Do I need to blind-bake the crust before adding the filling?
Blind-baking isn’t required, but doing so (baking the crust for 8–10 minutes before filling) helps prevent a soggy bottom and ensures a crisper texture, especially if using a homemade crust.
How can I make sure the cream cheese blends smoothly into the custard?
Make sure the cream cheese is fully softened to room temperature. Whisk it into the eggs and milk slowly, or beat with a hand mixer, to avoid lumps in the custard.
Why is my quiche watery after baking?
This usually happens if the canned tomatoes and chilies weren’t fully drained or if the vegetables released too much liquid. Always drain well and, if needed, pat with paper towels before adding to the mixture.
How do I know when the quiche is done baking?
The center should be just set but still slightly wobbly when you gently shake the pan. It will firm up as it cools. Overbaking leads to a dry, rubbery texture.
How can I keep the fillings from sinking to the bottom?
Distribute solid ingredients (like bacon, peppers, and onions) evenly over the crust before pouring in the egg mixture. This ensures they stay suspended and evenly spread throughout the quiche.