Description
Tex-Mex chicken quiche delivers bold southwestern flavors in a creamy, golden-crusted delight. Spicy pepper jack cheese, tender chicken, and zesty jalapeños create a mouthwatering meal that brings Mexican and American culinary traditions together on your plate.
Ingredients
Scale
Proteins:
- 1 cup chopped cooked chicken
- 5 large eggs
Cheese and Dairy:
- 1 cup half & half
- 1 + ¼ cups shredded sharp cheddar cheese (divided)
Vegetables and Seasonings:
- 10 ounces (284 grams) Ro-tel diced tomatoes & green chiles (drained well)
- ½ cup sliced olives
- ¼ cup diced red onion
- Salt and pepper to taste
Crust Ingredients:
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 4 tablespoons cold butter (cut into cubes)
- 4 tablespoons shortening
- 3–5 tablespoons ice water
Instructions
- In a large mixing bowl, combine flour and salt, creating a fine base for the pastry dough.
- Incorporate cold butter and shortening into the flour mixture using a pastry cutter or two forks, working until the texture resembles coarse, pebble-like crumbs.
- Slowly introduce ice water, one tablespoon (15 milliliters) at a time, gently mixing with a fork until the dough begins to cohesively bind.
- Shape the dough into a compact ball, then flatten into a disk. Wrap securely in plastic wrap and refrigerate for 30 minutes to allow gluten to relax.
- Dust the countertop with flour and roll the chilled dough into an 11-inch (28-centimeter) circular shape.
- Carefully transfer the rolled dough into a 9-inch (23-centimeter) deep dish pie pan, crimping the edges decoratively.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- In a separate mixing bowl, whisk eggs and half & half until completely smooth and well-integrated.
- Fold in diced tomatoes, of shredded cheese, sliced olives, chopped onions, salt, and ground black pepper.
- Pour the egg mixture evenly into the prepared pie crust.
- Distribute chicken pieces uniformly across the filling to ensure consistent flavor in each slice.
- Sprinkle the remaining of cheese over the top of the quiche.
- Bake for approximately 45 minutes, or until the center is firm and no longer jiggles when gently shaken.
- Remove from the oven and allow the quiche to cool for 5-10 minutes before slicing.
- Serve warm, accompanied by a fresh green salad for a complete meal.
Notes
- Mastering this Tex-Mex Chicken Quiche requires patience and attention to detail during crust preparation.
- Chilling dough helps develop flaky layers that create a perfect buttery foundation for your savory filling.
- Pre-mixing ingredients thoroughly ensures each bite delivers consistent, vibrant Tex-Mex flavor combinations.
- Letting quiche rest after baking allows filling to set, preventing messy, runny slices when serving.
- Fresh cheese and high-quality chicken elevate this recipe from ordinary to extraordinary, making it a crowd-pleasing meal.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 366 kcal
- Sugar: 2g
- Sodium: 579mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 204mg