Cheesy Mexicali Quiche
A flavorful cheesy quiche with spicy salsa and zucchini, perfect for breakfast, brunch, or light lunch, offering a satisfying combination of cheesy, spicy, and fresh vegetable flavors.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a small bowl, toss together 1 1/2 cups shredded cheese, diced squash, and flour.
- Place the cheese mixture in the deep dish pie shell.
- Spoon 1/2 cup chunky salsa over the cheese mixture.
- In a medium bowl, whisk together eggs and evaporated milk, then pour into the pie shell.
- Sprinkle the remaining cheese on top.
- Bake for 50 to 55 minutes until set and golden.
- Cool for 15 minutes before serving.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of evaporated milk. You can also substitute the squash with bell peppers or spinach for added flavor and nutrition. If you prefer a spicier kick, use a hot salsa or add jalapeños to the cheese mixture. This quiche is versatile; feel free to experiment with different cheeses such as pepper jack or feta. Check out other Mexican recipes for more inspiration.
Serving Suggestions
Serve the Cheesy Mexicali Quiche with a side of fresh avocado slices and a crisp green salad for a complete meal. It pairs beautifully with Microwave Bean Dip for an appetizer or as part of a brunch spread. Garnish with cilantro or sour cream for extra flavor. This dish is also great for potlucks or family gatherings.
Storage & Reheating
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 30-60 seconds, or warm them in an oven at 350°F for 10-15 minutes until heated through. Avoid reheating multiple times to maintain the best texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Mexicali Quiche contains roughly 625 calories, with 13g protein, 119g carbohydrates, and 11g fat. It is an excellent source of iron (32% of the Daily Value), calcium (30% of the Daily Value), and protein (27% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this quiche ahead of time?
Yes, you can prepare the quiche the night before and refrigerate it before baking. Simply cover it with plastic wrap and bake it the next day. This allows the flavors to meld and can save time on busy mornings.
What type of cheese works best in this quiche?
A mix of cheeses works well; cheddar and Monterey Jack are popular choices. For a zesty twist, try pepper jack cheese for a bit of heat. You can also blend in some cream cheese for added creaminess.
Can I freeze the quiche?
Yes, you can freeze the quiche before baking. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 2 months. To bake, thaw overnight in the refrigerator and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).