This Mexican Quiche Recipe is made with poblano peppers, bacon, cheese, onion, garlic, eggs, jalapeños, cilantro, and baked in a pie crust.
Mexican quiche is a delicious and flavorful dish that combines the traditional flavors of Mexican cuisine with the classic French quiche. It typically features a pastry crust filled with a mixture of eggs, milk, cheese, and a variety of savory ingredients like roasted poblano peppers, bacon, onions, garlic, and cilantro. The dish is often seasoned with spices like cumin, chili powder, and paprika, which give it a bold and spicy flavor.
One of the key ingredients in Mexican quiche is the poblano pepper, which is a mild chili pepper that is commonly used in Mexican cuisine. Roasting the poblano pepper before adding it to the quiche brings out its natural sweetness and smoky flavor, adding depth to the dish.
Growing up, my mom would make this Poblano Pepper Corn Quiche and it was a luxury in our household. The combination of the poblano peppers, bacon, and cheese is amazing. Poblano peppers are hotter than a bell pepper and less spicy than a serrano pepper.
- What is Mexican Quiche?
- Why you will love this recipe
- Poblano Pepper Quiche Ingredients
- How to make Mexican Quiche Recipe
- Tips to removing quiche from the pan
- What to serve with Mexican Quiche
- Mexican Quiche Recipe Variations
- How to store Mexican Quiche
- Mexican Quiche Recipe Top tips
- Mexican Quiche Recipe
- Food safety
What is Mexican Quiche?
Mexican quiche is a savory dish that combines the traditional flavors of Mexican cuisine with a classic French quiche. It typically consists of a pastry crust filled with a mixture of eggs, milk, cheese, and a variety of savory ingredients such as roasted poblano peppers, onions, garlic, bacon, corn, cilantro, and jalapeños. The filling is usually seasoned with spices such as cumin, chili powder, and paprika, giving it a bold and spicy flavor.
Mexican quiche is a versatile dish that can be served for breakfast, brunch, lunch, or dinner. It's a great way to use up leftover ingredients and is a crowd-pleaser that's sure to impress your guests. The dish is often served with toppings such as sliced avocado, diced tomatoes, or sour cream to add extra flavor and texture.
Overall, Mexican quiche is a delicious and satisfying dish that combines the best of both Mexican and French cuisine. It's perfect for anyone who loves spicy and flavorful dishes and is looking for a new twist on a classic quiche recipe.
Why you will love this recipe
- It's packed with flavor: Mexican quiche is loaded with savory ingredients like spicy poblano, tangy sour cream, cheese, and fresh vegetables. The combination of these flavors creates a delicious and satisfying meal that is sure to please your taste buds.
- It's easy to make: Making Mexican quiche is a breeze, especially if you use puff pastry. Simply whisk together the eggs, add your favorite ingredients, and bake in the oven. It's a great meal to make for a quick and easy breakfast, brunch, or dinner.
- It's versatile: Mexican quiche is a versatile dish that can be customized to suit your preferences. You can use different types of cheese, meats, and vegetables to create a unique flavor profile that you and your family will love.
- It's perfect for leftovers: Mexican quiche is a great way to use up leftovers from other meals. You can add leftover chicken, steak, or vegetables to the filling, and it will still taste great.
- It's a crowd-pleaser: Mexican quiche is a dish that is sure to impress your guests at any meal or gathering. It's a delicious and unique twist on traditional quiche that is sure to satisfy even the pickiest eaters.
Poblano Pepper Quiche Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Sour cream
- Puff pastry
See recipe card for Mexican Quiche Recipe quantities.
How to make Mexican Quiche Recipe
*SEE FULL VIDEO BELOW FOR STEP BY STEP INSTRUCTIONS.
Roll out the puff pastry sheet on a floured surface to fit a 9-inch (23-cm) spring pan with a removable bottom. Press the pastry into the pan, trimming any excess dough. Prick the bottom of the pastry with a fork and place it in the refrigerator to chill for 10-15 minutes.
Preheat the oven to 400°F. In a large skillet on medium flame, heat up the oil and wait for it to shimmer. Add the onion and cook for five minutes, until soft. Sprinkle some salt on the onions. Add the serrano peppers and the garlic for 2 minutes, stirring. Add the corn and cook for another 3-5 minutes.
Remove from heat and add the sliced roasted poblano peppers, sour cream, bacon and cilantro. Salt generously.
In a large bowl, whisk 5 eggs and add salt. Pour in the poblano pepper mixture and mozzarella. Mix everything well.
Pour this entire mixture into the prepared pan.
Complete the pie by cover with the puff pastry. With a fork, dock the pie and prick the pie crust with a fork. Brush egg wash over the top sheet, until coated.
Bake for 40-50 minutes. Allow the pie to fully cool before opening the spring.
Hint: Don't overfill the quiche: Be careful not to overfill the quiche with too much filling. The filling should come up to just below the edge of the pastry crust to prevent spillage and ensure even cooking.
Tips to removing quiche from the pan
- Let the quiche cool: Before attempting to remove the quiche from the pan, let it cool for at least 10-15 minutes. This will allow the filling to set and make it easier to handle.
- Use a sharp knife: Run a sharp knife around the edge of the quiche to loosen it from the sides of the pan. Be careful not to cut into the pastry crust.
- Release the bottom of the pan: If your quiche is in a springform pan or a removable-bottom tart pan, release the bottom of the pan by pushing up on the base or removing the sides of the pan.
- Invert the quiche: Place a large plate or serving platter over the top of the quiche and carefully invert it, so the quiche slides out of the pan and onto the plate.
- Use a spatula: Slide a spatula underneath the quiche to loosen it from the bottom of the pan, then carefully lift it out of the pan and transfer it to a serving plate.
- Chill the quiche: If you're having trouble removing the quiche from the pan, try chilling it in the refrigerator for 30 minutes to an hour. This will help it set and make it easier to remove.
What to serve with Mexican Quiche
- Salsa and Guacamole: Mexican quiche is already packed with flavor, but serving it with fresh salsa and guacamole can add some extra zing and creaminess to the dish.
- Mixed Greens Salad: A simple mixed greens salad dressed with a light vinaigrette can make a refreshing and healthy side dish to balance out the richness of the quiche.
- Roasted Vegetables: Roasted vegetables such as zucchini, bell peppers, and sweet potatoes are a great complement to the flavors of Mexican quiche.
- Rice and Beans: Mexican quiche can also be served with a side of rice and beans for a more substantial meal. Try making a simple Mexican-style rice with tomato, onion, and garlic, and serve it with black or pinto beans.
- Fresh Fruit: A platter of fresh fruit such as sliced melon, berries, and grapes can provide a sweet and refreshing contrast to the savory flavors of the quiche.
- Oil: You can substitute with any other cooking oil, such as vegetable oil, canola oil, or avocado oil.
- Garlic: You can use 1 teaspoon of garlic powder instead.
- Onion: You can use shallots or leeks instead.
- Corn: You can use canned, frozen or fresh corn kernels.
- Poblano Peppers: You can use other types of peppers, such as bell peppers, Anaheim peppers or jalapeño peppers. If you can't find fresh peppers, you can use canned or jarred roasted peppers.
- Bacon: You can use other types of cooked meat, such as ham, sausage or chicken. For a vegetarian option, you can omit the meat or use tofu or tempeh instead.
- Cilantro: You can use parsley, basil or any other fresh herb you like.
- Jalapeños: You can omit the jalapeños or use other types of chili peppers, such as serrano or habanero peppers.
- Mozzarella cheese: You can use any other type of cheese you like, such as cheddar, pepper jack or feta cheese.
- Sour cream: You can use Greek yogurt or plain yogurt instead.
- Egg wash: You can brush the puff pastry with melted butter or cream instead.
- Puff Pastry: You can use pie crust or phyllo dough instead.
Mexican Quiche Recipe Variations
- Vegetarian Mexican Quiche: Omit the meat and add more vegetables like bell peppers, zucchini, and mushrooms. You can also add black beans, diced tomatoes, and corn for extra texture and flavor.
- Breakfast Mexican Quiche: Add diced potatoes, sausage, and green chilies to the filling to make a hearty breakfast quiche.
- Tex-Mex Mexican Quiche: Add taco seasoning, shredded cheddar cheese, and crushed tortilla chips to the filling for a Tex-Mex twist.
- Chicken and Avocado Mexican Quiche: Add cooked shredded chicken and diced avocado to the filling for a protein-packed and creamy quiche.
- Beef and Bean Mexican Quiche: Add cooked ground beef, refried beans, and diced green chilies to the filling for a meaty and flavorful quiche.
- Shrimp and Spinach Mexican Quiche: Add cooked shrimp, chopped spinach, and feta cheese to the filling for a seafood-inspired quiche.
- Southwest Mexican Quiche: Add black beans, corn, roasted red peppers, and pepper jack cheese to the filling for a southwestern-inspired quiche.
Check out my Mexican Sopes Recipe.
- Oven: You will need an oven to bake the quiche.
- Pie dish: A 9-inch pie dish is ideal for making a quiche, but you can also use a deep dish or tart pan.
- Mixing bowls: You will need a few mixing bowls to whisk the eggs and other ingredients together.
- Whisk: A whisk is essential for combining the eggs and milk.
- Knife and cutting board: You will need a knife and cutting board to chop the onions, garlic, and other vegetables.
- Skillet: You will need a skillet to cook the bacon and vegetables for the filling.
- Roasting pan: If you are roasting the poblano peppers, you will need a roasting pan or baking sheet.
- Measuring cups and spoons: You will need measuring cups and spoons to measure out the ingredients.
- Pastry brush: A pastry brush is useful for brushing the egg wash onto the puff pastry.
- Aluminum foil: You may need aluminum foil to cover the quiche while it bakes to prevent the crust from getting too dark.
- Oven mitts: You will need oven mitts to handle the hot pie dish when you take it out of the oven.
How to store Mexican Quiche
- Let it cool: Allow the quiche to cool to room temperature before storing it. This will prevent condensation from forming inside the container and making the quiche soggy.
- Cover and refrigerate: Cover the quiche tightly with plastic wrap or aluminum foil and refrigerate it. The quiche can be stored in the refrigerator for up to 4 days.
- Reheat: To reheat the quiche, preheat the oven to 350°F (180°C). Remove the plastic wrap or foil from the quiche and place it in the oven. Heat for 10-15 minutes or until the quiche is heated through. You can also reheat individual slices in the microwave for 30 seconds to 1 minute.
- Freeze: If you want to freeze the quiche, allow it to cool completely and then wrap it tightly in plastic wrap and aluminum foil. Label and date the package and place it in the freezer. The quiche can be stored in the freezer for up to 2 months. To thaw, remove the quiche from the freezer and place it in the refrigerator overnight. Reheat as directed above.
Mexican Quiche Recipe Top tips
- Blind bake the pastry: To prevent the bottom of the quiche from getting soggy, blind bake the pastry before adding the filling. This means baking the pastry crust without the filling for a few minutes until it starts to set.
- Use fresh ingredients: Use fresh ingredients for the filling, especially the vegetables. Fresh vegetables will have more flavor and texture than canned or frozen.
- Roast the poblano peppers: Roasting the poblano peppers will bring out their flavor and make them easier to peel. To roast them, place them under the broiler or over an open flame until the skin is charred, then place them in a sealed plastic bag to steam for a few minutes. The skin will then be easy to peel off.
- Let the quiche cool before slicing: Let the quiche cool for at least 10-15 minutes before slicing it. This will help it set and make it easier to slice cleanly.
- Experiment with spices: Mexican cuisine is known for its bold and spicy flavors, so feel free to experiment with different spices like cumin, chili powder, and paprika to add extra flavor to the filling.
- Don't overfill the quiche: Be careful not to overfill the quiche with too much filling. The filling should come up to just below the edge of the pastry crust to prevent spillage and ensure even cooking.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove