Mexican Quiche with Roasted Poblano, Bacon, and Corn

This Mexican quiche is filled with roasted poblano peppers, crispy bacon, corn, mozzarella, cilantro, and jalapeños. Everything gets baked inside a flaky double crust with plenty of cheese and a creamy egg filling. Basically, all the good breakfast ingredients ended up in one pie.

I love the combination of smoky poblanos and bacon with the little bit of sweetness from the corn. The jalapeños add some heat without taking over, while the sour cream keeps the filling rich and creamy. It works for breakfast, brunch, or dinner with a salad on the side.

This is also a really good make-ahead recipe. Bake it the night before, let it cool, and reheat individual slices when you’re ready to eat. Honestly, leftover Mexican quiche might be even better the next day.

Jump to:

• Why You’ll Love This Recipe
• Is This a Quiche or a Breakfast Pie?
• Mexican Quiche Ingredients
• How to Roast Poblano Peppers
• How to Make Mexican Quiche
• Top Tip
• Substitutions
• Mexican Quiche Variations
• What to Serve with Mexican Quiche
• Make Ahead
• How to Store and Reheat Mexican Quiche
• Frequently Asked Questions About Mexican Quiche
• Mexican Quiche Recipe

Why You’ll Love This Recipe

• Smoky and savory: Roasting the poblano peppers gives them a deeper, slightly smoky flavor that works so well with the bacon.
• Great for brunch: You can bake the whole pie before everyone arrives instead of standing over the stove making individual eggs.
• Easy to customize: Add more jalapeño, change the cheese, or leave out the bacon. You can absolutely adjust the filling.
• Good for leftovers: The slices hold their shape and reheat well, making this an easy breakfast to keep in the refrigerator.
• Rich without being too heavy: Sour cream and mozzarella make the filling creamy, while the corn, poblanos, and cilantro keep it fresh.

Is This a Quiche or a Breakfast Pie?

Technically, a traditional quiche is an open-faced tart with an egg-and-cream filling. This Mexican quiche has both a bottom and top crust, so it also falls into breakfast-pie territory.

Call it a quiche. Call it a Mexican breakfast pie. Either way, it is a cheesy egg pie filled with roasted poblanos and bacon, and that is what matters here.

Mexican Quiche Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Poblano peppers: Poblanos are generally mild, earthy peppers, although you will occasionally get one with a little more heat. Roasting them softens the peppers and gives them that smoky flavor that makes this recipe so good.

Bacon: Cook the bacon until crisp before adding it to the filling. If it is still soft and fatty, it can make the egg mixture greasy.

Corn: Canned, fresh, or thawed frozen corn will work. If you use canned corn, drain and rinse it well. Make sure frozen corn is thawed and drained before it goes into the filling.

Onion and garlic: These form the savory base of the poblano mixture. Cook the onion until soft before adding the garlic so the garlic does not burn.

Jalapeños: Two tablespoons give the filling a little kick. Remove the seeds for less heat or add more if you want it spicier.

Eggs: Five eggs hold the filling together. Whisk them well before combining them with the remaining ingredients.

Sour cream: This makes the egg filling creamy and adds a slight tang. Full-fat sour cream gives you the best texture.

Mozzarella: Mozzarella melts nicely without overpowering the poblanos. Monterey Jack, pepper Jack, or Oaxaca cheese would also be really good here.

Cilantro: Fresh cilantro adds brightness to an otherwise rich filling. I would not skip it unless you are firmly on the cilantro-tastes-like-soap team.

Pie crusts: You need two refrigerated pie crusts—one for the bottom and one for the top. A standard box usually contains two crusts. Homemade crust works too, obviously, but refrigerated crust makes this much easier.

Egg wash: Brush the top crust with one beaten egg so it bakes up shiny and golden.

See recipe card for quantities.

How to Roast Poblano Peppers

Preheat the oven to 400°F and place the whole poblano peppers on a baking sheet. Roast them for 15–20 minutes, turning once or twice, until the skins are blistered and beginning to peel away.

Transfer the hot peppers to a bowl and cover it with a clean kitchen towel or plate. Let them steam for 10 minutes. This loosens the skins and makes the peppers much easier to peel.

Once they are cool enough to handle, peel away the loose skin and remove the stems and seeds. Slice the peppers and set them aside. You do not need to remove every tiny bit of skin. We are making breakfast, not performing surgery.

How to Make Mexican Quiche

Top Tip

Let the cooked poblano mixture cool slightly before adding it to the eggs. You do not need it to be cold, but it should not be steaming hot. This keeps the eggs from cooking prematurely and gives the filling a more even texture.

Substitutions

Poblano peppers: Anaheim peppers are the closest mild substitute. Bell peppers will work too, although you will lose some of the earthy poblano flavor.

Jalapeños: Use serrano peppers for more heat. For a mild version, omit the jalapeños completely.

Mozzarella: Monterey Jack is my first substitute. Pepper Jack adds more heat, while Oaxaca cheese gives you a great Mexican-style melting cheese.

Sour cream: Full-fat Greek yogurt works, although it will taste slightly tangier.

Bacon: Cooked chorizo would be really good here, but drain it well before adding it to the eggs. You can also leave out the meat for a vegetarian poblano quiche.

Corn: Fresh, canned, or frozen corn all work. Just make sure it is drained well so it does not add extra liquid to the filling.

Mexican Quiche Variations

Make it spicier: Leave some seeds in the jalapeños, use serrano peppers, or add a pinch of cayenne to the filling.

Use chorizo: Replace the bacon with cooked Mexican chorizo. Drain off as much excess fat as possible before mixing it into the eggs.

Make it vegetarian: Skip the bacon and add sautéed mushrooms, spinach, or extra corn.

Change the cheese: Use pepper Jack for heat, Monterey Jack for a mild flavor, or a combination of cheeses.

Make it open-faced: Skip the top crust for a more traditional quiche-style presentation. Check it earlier, since the exposed filling may cook faster.

What to Serve with Mexican Quiche

This Mexican quiche works on its own, but I love serving it with avocado, sliced tomatoes, fresh fruit, or a simple green salad.

For a full Mexican brunch, add my Mexican poached eggs or authentic chilaquiles. A spoonful of salsa verde is also really good over each slice.

If you are planning a bigger spread, serve the quiche with nopales and eggs. For something sweet afterward, make my Mexican buñuelos.

Make Ahead

You can roast and peel the poblano peppers up to three days in advance. Keep them in an airtight container in the refrigerator until you are ready to assemble the quiche.

You can also cook the bacon and vegetable mixture one day ahead. Store them separately in the refrigerator, then combine everything with the eggs and cheese before baking.

For the easiest option, bake the whole Mexican quiche the day before. Let it cool completely, cover it, and refrigerate it. Reheat it in the oven before serving.

If this becomes one of those recipes you make constantly, write it down and keep it in your kitchen. My Cilantro Parsley Recipe Card Box Set was made exactly for that.

How to Store and Reheat Mexican Quiche

Refrigerator: Let the quiche cool completely, then cover the pie dish or transfer the slices to an airtight container. Refrigerate for up to four days.

Freezer: Wrap individual cooled slices tightly and place them in a freezer-safe container. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.

Oven: Reheat the quiche at 325°F until warmed through, about 15–20 minutes for several slices. Cover it loosely with foil if the crust starts getting too dark.

Microwave: Microwave an individual slice in short intervals until warm. It is faster, but the crust will not stay as crisp.

Frequently Asked Questions About Mexican Quiche

Is this Mexican quiche spicy?

It has mild heat from the poblanos and jalapeños, but it should not be extremely spicy. Remove the jalapeño seeds or omit the jalapeños for a milder version. Add serrano peppers if you want more heat.

Can I use frozen corn?

Yes. Thaw it first and drain away any excess moisture before adding it to the skillet.

Do poblano peppers need to be peeled?

I recommend peeling them after roasting. The blistered outer skin can be papery and slightly bitter. Steaming the roasted peppers for 10 minutes makes peeling much easier.

Can I make this without a top crust?

Absolutely. Use one bottom crust and bake it as an open-faced quiche. Start checking it a little earlier because the exposed filling may set faster.

How do I know when the quiche is done?

The crust should be golden brown and the center should look set with only a slight wobble. If the center still looks liquid, give it another 5–10 minutes.

Can I make this poblano quiche vegetarian?

Yes. Leave out the bacon and replace it with sautéed mushrooms, spinach, black beans, or more corn.

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