This Enchilada Quiche is a fun twist on two favorites! It combines spicy enchilada flavors with hearty quiche for a tasty meal that’s great for any time of the day.
With layers of cheese, eggs, and your favorite enchilada fillings, it’s sure to make everyone smile. I love serving it with a side of salsa—because who doesn’t like a little extra flavor? 🌶️
Key Ingredients & Substitutions
Pie Crust: A standard 9-inch unbaked pie crust works great here. You can use store-bought for convenience or make your own. If you’re gluten-free, a gluten-free pie crust or phyllo dough can substitute well.
Chicken: Shredded chicken is the classic choice. Feel free to swap it with cooked beef, turkey, or even beans for a vegetarian option. Leftover rotisserie chicken is always a time-saver!
Enchilada Sauce: Use either red or green enchilada sauce depending on your preference. If you can’t find enchilada sauce, homemade salsa can substitute in a pinch.
Cheeses: Cheddar and Monterey Jack add great flavor, but you can use any cheese that melts well. Pepper Jack gives a spicy kick if you like heat!
Eggs & Milk: I use half-and-half for creaminess, but whole milk works too. For a lighter option, skim milk or a plant-based milk can be used instead, just check it’s unsweetened!
How Do I Ensure My Quiche is Perfectly Set?
Getting the right texture in your quiche can be a challenge. Here’s how to make sure it comes out just right!
- Mix the egg mixture until smooth. Avoid over-beating, as too much air can make it puff up and then sink.
- Pour the egg mixture slowly over the layers, so it evenly distributes and fills any gaps without creating air pockets.
- Don’t rush the baking! Bake at 375°F (190°C) until the center is set; it should jiggle just slightly when you shake the pan.
- Let it rest before cutting. This helps it firm up and prevents it from falling apart.
With these tips, your Enchilada Quiche will turn out delicious and satisfying every time! Happy cooking!
Enchilada Quiche
Ingredients You’ll Need:
- 1 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked shredded chicken (or meat of choice)
- 1 cup enchilada sauce (red or green)
- 1/2 cup green chilies, diced (optional)
- 1/2 cup corn kernels (optional)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped green onions
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Sour cream, diced tomatoes, and chopped cilantro for garnish
How Much Time Will You Need?
This delightful quiche takes about 15 minutes to prepare and around 35-40 minutes to bake. After pulling it from the oven, let it cool for an additional 5-10 minutes before serving. In total, you’re looking at about 1 hour from start to finish—perfect for a brunch or family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This step is essential to ensure your quiche cooks evenly and turns out perfectly golden.
2. Sauté the Veggies:
In a skillet over medium heat, add the olive oil. Once warm, throw in the diced onion and cook until it becomes translucent, about 3-4 minutes. Next, add the minced garlic and sauté for another 30 seconds until it’s aromatic. This creates a lovely base of flavor!
3. Mix in the Filling:
Add the shredded chicken, enchilada sauce, green chilies, corn, cumin, chili powder, salt, and pepper to the skillet. Stir everything together and cook for 3-4 minutes until it’s well combined and heated through. Give it a taste and adjust the seasoning if needed, then take it off the heat.
4. Prepare the Pie Crust:
Place your unbaked pie crust into a 9-inch pie dish. If you’d like, you can pre-bake the crust for about 5 minutes to help prevent warp. Then, remove it and set aside while you layer the fillings.
5. Layer it Up:
Spread half of the chicken mixture evenly over the bottom of the pie crust. Then sprinkle half of the cheddar and Monterey Jack cheeses on top. Repeat this with the remaining chicken mixture and cheeses, creating a delicious layered effect.
6. Whisk the Eggs:
In a medium bowl, whisk together the eggs and half-and-half or milk. Season this mixture with a sprinkle of salt and pepper for added flavor. This will act as your liquid gold!
7. Combine and Bake:
Carefully pour the egg mixture over the layered fillings in the pie crust. Make sure it spreads evenly to encapsulate all those tasty ingredients. Bake the quiche in your preheated oven for 35-40 minutes, until the center is set and the top is nicely golden and bubbly.
8. Cool and Serve:
Once baked, remove the quiche from the oven and let it cool for 5-10 minutes. This allows the fillings to firm up a bit, making for easier slicing. Serve warm, topped with a dollop of sour cream, some diced tomatoes, and a sprinkle of chopped green onions or cilantro for that fresh touch.
Enjoy this savory Enchilada Quiche with a fresh side salad or your favorite salsa for a little extra zing!
Can I Use a Store-Bought Pie Crust?
Absolutely! A store-bought pie crust is a great time-saver and works perfectly for this recipe. Just make sure it’s unbaked and fits a 9-inch pie dish.
How Can I Make This Quiche Vegetarian?
You can easily make this quiche vegetarian by omitting the chicken and replacing it with more veggies like bell peppers, mushrooms, or zucchini. You could also add black beans for extra protein!
Can I Freeze Leftovers?
Yes, you can freeze leftovers! Make sure the quiche is completely cooled down, then wrap individual slices tightly in plastic wrap and place them in an airtight container. It should last up to 2-3 months in the freezer. Reheat in the oven or microwave when ready to enjoy!
What Can I Serve with Enchilada Quiche?
This quiche goes well with a fresh side salad, salsa, or even some sliced avocado. You can also serve it with a dollop of sour cream or guacamole for extra flavor!
