Mexicali Quiche
Ingredients
- 9 inches prepared pie crusts ⓘ
- 6 slices bacon, fried crisp and crumbled ⓘ
- 4 ounces green chilies, chopped and drained ⓘ
- 1 cup shredded colby cheese ⓘ
- 1/4 cup chopped onion
- 1/4 cup sliced black olives ⓘ
- 2 tablespoons picante sauce, your choice of heat ⓘ
- 4 eggs, slightly beaten
- 2 cups low-fat milk ⓘ
- 1/2 teaspoon dry mustard
- 1/4 teaspoon cumin ⓘ
Instructions
- Oven at 425 degrees.
- Place pie crust in 9 inch pie plate.
- Sprinkle in bacon, cheese, chilies, onion and olives.
- In large bowl, mix remaining ingredients.
- Pour into pie crust.
- Do not cover.
- Bake 15 minutes, then reduce heat to 300.
- Bake another 30 minutes.
- Test for doneness by inserting knife blade into pie.
- If it comes out clean, then pie is done.
- Remove from oven and let sit 10 minutes.
- Cut and serve.
- I just set oven for 350 and bake 45 minutes.
- I'd check for doneness after 30 minutes.
- If edges start to brown, cover with foil.
Nutrition & Diet Analysis (per serving)
457
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).