• Lynn Sacerdote

Easy Southwest Quiche

Updated: Dec 15, 2019


Pre-rolled pie dough and common veggies come together in an easy quiche that's great for breakfast, dinner, or anytime you need a snack!


1/2 red bell pepper, seeds removed and finely diced

3 medium tomatillos, finely diced

1/2 medium onion, minced

2 jalapenos, seeds removed and minced

1 clove garlic, minced

1/4 cup cilantro, finely chopped

4 large eggs

1/2 cup milk

1 cup shredded Mexican cheese blend

2 teaspoons cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 pre-made pie crusts


Crack eggs into a bowl and whisk until smooth. Slowly add half cup milk until eggs are fluffy, about one minute. Add cheese, vegetables, cumin, salt, and pepper and stir until just incorporated.


Roll pie crusts into two 8-inch pie plates. Divide quiche mixture evenly between crusts, filling them about 3/4 full. Using a butterknife, trim off excess pie dough and discard. Bake on middle oven rack for 40 minutes or until eggs set. To check if the eggs have set, poke the center of the quiche with a toothpick. Quiche will be done when toothpick comes out clean

and dry.


Let the quiche rest on a cooling rack for about 30 minutes before serving. Garnish with salsa and sour cream. Enjoy!