Tex-Mex Quiche

Recipe by
Total Time:
4 hours
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 2 - 'ready to bake' pie crusts
  • 5 - large eggs
  • 1.5 cups - half & half
  • 8 oz - cheddar/Monterey jack cheese (shredded fine)
  • 12 oz - bacon (fried crisp)
  • 1/2 cup - diced green bell pepper
  • 1/2 cup - diced red bell pepper
  • 1/2 cup - diced green onion tops
  • 1/2 cup - diced yellow onion
  • 1 - large pickled jalapeno chopped fine
  • 4 oz - button mushrooms (sliced)
  • 2 tbsp - fresh garlic, chopped fine
  • 1/2 stick - butter
  • 2 tbsp- olive oil
  • 1 tbsp- chilli powder
  • 1 tbsp - fajita seasoning
  • 1 tbsp - salt
  • 1 tbsp - coarse ground black pepper

How to Make Tex-Mex Quiche

  • Preheat the oven to 350 degrees C.
  • Prepare pie crusts according to directions for pre-baked pie crust and bake for 8-10 mins or until the ridges start to turn light brown.
  • Remove from the oven and set on a cookie cooling rack.
  • Fry the bacon until it turns crispy, remove and drain it on paper towel.
  • When it becomes cool and crisp, chop it finely.
  • In a small frying pan, heat the olive oil and half of the butter.
  • Add the mushrooms, bell peppers, yellow onions and garlic.
  • Sautee until mushrooms transforms to a light tan colour (about 10 mins).
  • Remove from heat and cool in a bowl.
  • Take the remaining half of butter and put in a freezer.
  • In a large bowl, break eggs and beat.
  • Add the butter and eggs and mix well.
  • Add green onion tops, diced jalapeno, shredded cheese, and all the spices.
  • Then add the chopped bacon and mix again.
  • Add the sauteed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid.
  • Mix again until the egg mixture is combined with all other ingredients.
  • With a large ladle, fill each cooled, pre-cooked pie crust till 1/4 inch of the top ridge.
  • Take the frozen butter or margarine and cut into small pieces.
  • Put about 10 pieces of the chunks of butter on top of the egg mixture.
  • Bake in an oven at 350 degree C oven for 35 mins or until top of the egg mixture just starts to turn golden brown.
  • Remove from oven and place on a cooling rack.
  • Let it cool for an hour.
  • Slice into 8 equal portions and serve with a fresh Caesar salad.
  • Cover any leftovers with plastic wrap and keep them refrigerated.