New Mexican Quiche


"This quiche is a take on the classic breakfast burrito you will find in the Southwest. I serve it cold with a wild green side salad and vinaigrette and it makes the perfect Brunch meal."
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1 1/2 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

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  1. Preheat the oven to 425
  2. Take the pie crusts, cover them with foil, and add a weight in the middle to prevent puffing.
  3. Bake the pie crusts for 12 minutes at 425.
  4. Remove weight and foil, continue to bake 5 minutes more
  5. Once pie crusts are done, set aside. Set the oven at 400.
  6. Cover cookie sheet with tin foil. Place all bacon slices on the cookie sheet and cook at 400 for 20 minutes.
  7. Remove the bacon and set the oven at 425 once again.
  8. In the meantime, brown the potatoes in the olive oil for 15 minutes on the stove at medium, stirring every time the potatoes turn brown.
  9. Dice the chiles and reduce at medium on the stove. Add the garlic salt to the chile, enough to make it savory.
  10. Let all ingredients cool 15 minutes.
  11. Once all have cooled, in a large bowl, whisk 8 eggs and add the half and half and milk. Combine. Add the bacon, cheese, potatoes, and chile mixtures and stir well. Pour the mixture into the pie shell and spread about.
  12. Place the mixture in the oven for 35 minutes. Test the mixture and cook more or less as needed.


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