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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 whole - 9-inch Unbaked Pie Shell
  • 4 whole - Eggs
  • 1 teaspoons - Salt
  • 1 teaspoons - Onion Salt
  • 1 teaspoons - Red Chile Powder
  • 1 teaspoons - Black Pepper
  • 1 cups - Mushrooms
  • 1 cups - Green Chile
  • 2 cups - Heavy Cream
  • 1 cups - Swiss Cheese
  • Directions:

    Prepare pie crust and place in 9-inch pie pan; set aside.

    Separate eggs; beat egg yolks, then whip egg whites until foamy. Fold egg whites into yolks along with salt, onion, red chile powder, black pepper, chopped mushrooms, and green chile. Add cream or evaporated milk to mixture and blend well.

    Layer cheese over bottom of pie crust; pour egg mixture into pie crust. Bake at 425 for 15 minutes, then reduce heat to 350 and bake for 15-20 minutes more or until quiche is browned and solid. Serve hot. Makes 6-8 wedges.

    Brief Description

    Quiche made southwestern with green chilies and chili powder.

    Main Ingredient:


    Category:  Eggs

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Option: crumble 1/2 lb cooked pork sausage or 1 cup crumbled bacon (cooked) over top of egg mixture before baking. If adding sausage or bacon, reduce amount of salt by half.
    Crust: Sometimes I simply use refrigerated crescent roll dough or pizza dough for the crust instead of pie crust, depending on what I have handy.


    Comida Sabrosa, Home-Style Southwestern Cooking, 1982

    Posted By:


    Posted On:

    March 4, 2012

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