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Mexi-Quiche

Mexi-Quiche

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
chachishoe

chachishoe

Refried beans and chorizo layered with eggs, cheese, and Ro*Tel® tomatoes baked in a pie crust.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 36.4 g
  • 56%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 25.2 g
  • 50%
  • Cholesterol:
  • 227 mg
  • 76%
  • Sodium:
  • 1196 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan.
  2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease.
  3. Lightly beat eggs and milk together in a large bowl; stir in tomatoes with green chile peppers and half the Mexican cheese blend.
  4. Spread refried beans evenly across the bottom of the pie crust; layer chorizo onto refried beans. Pour egg mixture over chorizo layer; top with remaining Mexican cheese blend.
  5. Bake in the preheated oven until a knife inserted in the middle of the quiche comes out clean and cheese is lightly browned, about 45 minutes. Remove from oven and cool for 15 minutes before serving.
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Reviews

LaxMom
3

LaxMom

6/18/2013

This was really delicious but I'd use less beans the next time. It was too much for the deep dish pie crust and we had spill over. I used the beans with jalapenos which gave it a nice kick.

Terry Tripp
1

Terry Tripp

10/3/2013

I used the basic recipe , but incorporated fresh ingredients for the tomatoes and chillies, made my own refried beans and used turkey sausage with mexican spices.... if it was this good from pantry cooking... I've got to make trip to the grocery next time and try the real deal! Thanks so much for sharing!!!

MAJEC
0

MAJEC

4/13/2014

I had thawed some chorizo and wanted something different...had everything to make this and it was very good. Definitely a quick and easy recipe that uses things I normally keep on hand, thanks!

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