Best 6 Enchilada Quiche Recipes

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Indulge in the tantalizing fusion of Mexican and French cuisines with our delectable Enchilada Quiche. This innovative dish combines the rich flavors of traditional enchiladas with the creamy goodness of a quiche, resulting in a culinary masterpiece that will impress your taste buds. Discover a symphony of flavors as the savory filling of seasoned ground beef, black beans, corn, and green chilies blends harmoniously with a velvety custard base. Wrapped in a flaky, golden-brown crust, each bite offers a delightful textural contrast. Elevate your brunch or dinner spread with this exceptional Enchilada Quiche, sure to become a favorite among family and friends. Additionally, explore variations such as the Vegetarian Enchilada Quiche, featuring roasted vegetables instead of ground beef, and the Sweet Potato Black Bean Enchilada Quiche, offering a unique twist with the addition of sweet potatoes.

Here are our top 6 tried and tested recipes!

ENCHILADA QUICHE



Enchilada Quiche image

I got this recipe from a blog called Your Homebased Mom. www.yourhomebasedmom.com. This quiche is so easy to make and has such great flavor. I did switch the Monterey Jack for Pepper Jack to give it more of a kick. I have made the quiche using just milk and just half-and-half and believe the quiche tastes and turns out better...

Provided by Melissa Snow

Categories     Tacos & Burritos

Number Of Ingredients 11

1 refrigerated pie crust, completely thawed
4 eggs
1 c half-and-half or milk
1 large can chicken breast in water
1 1/2 c broken tortilla chips
2 c pepper jack cheese, shredded
1 c cheddar cheese, grated
1 c restaurant-style salsa (i use roja's)
4 1/2 oz can chopped green chilies
1/2 tsp salt
seasoned pepper to taste

Steps:

  • 1. Pre-heat oven to 350 degrees. Whisk eggs until well blended. Add half-and-half until blended. Stir in with a spatula; chicken, chips, cheeses, salsa, green chilies and salt.
  • 2. Pour into pie crust. The mixture makes a little more than what a 9 inch pie crust can hold. So be careful when pouring the mixture into the pie crust so that it doesn't overflow. Discard the rest. Sprinkle with seasoned pepper.
  • 3. Bake 65 minutes or until crust is a golden brown and a knife comes out clean when inserted into the center. Let the quiche rest for 10 minutes before serving.
  • 4. I serve additional salsa, sour cream, and guacamole on the side.

CHICKEN ENCHILADA QUICHE



Chicken Enchilada Quiche image

Dress this quiche up however you like. This is great for brunch, or serve with a tossed salad and have it for dinner.

Provided by CHILI SPICE

Categories     Poultry

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

1 frozen 9-inch deep dish pie shell
4 eggs, 1
1 cup half-and-half or 1 cup milk
1 1/2 cups chicken, finely cubed (or shredded)
1 1/2 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (chunky)
4 1/2 ounces green chilies, canned drained and chopped (4.5 oz )
1/2 teaspoon salt
pepper (to taste)
sour cream (optional)
salsa (extra for serving-optional)

Steps:

  • Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
  • In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
  • Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
  • Serve with sour cream and/or salsa (optional).

Nutrition Facts : Calories 375.2, Fat 25.9, SaturatedFat 13.2, Cholesterol 144.2, Sodium 736.7, Carbohydrate 19.1, Fiber 1.6, Sugar 2.2, Protein 17

POBLANO ENCHILADA QUICHE



Poblano Enchilada Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large eggs
3/4 cup heavy cream
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small to medium poblano chile pepper, seeded and thinly sliced
2 scallions, thinly sliced
1/2 cup shredded Mexican blend cheese
1 10-ounce can red enchilada sauce
3 6-inch corn tortillas, 2 cut in half
1 jicama (1 to 1 1/2 pounds)
Juice of 1 lime
1/2 cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine.
  • Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce.
  • Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes.
  • Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.

Nutrition Facts : Calories 490, Fat 37 grams, SaturatedFat 16 grams, Cholesterol 250 milligrams, Sodium 912 milligrams, Carbohydrate 28 grams, Fiber 13 grams, Protein 8 grams

ENCHILADA QUICHE



ENCHILADA QUICHE image

Categories     Egg     Brunch     Bake     Quick & Easy

Yield 4-6 people

Number Of Ingredients 9

1 1/2 cups crushed tortilla chips
5 eggs, beaten
1 cup plus 1/2 cup shredded cheddar and jack cheeses separated
3 scallions, diced
1 4 oz can diced green chiles
1 chipotle pepper in adobe sauce - seeds removed
1 bunch chopped fresh cilantro
1 cup enchilada sauce
2 TBS sliced black olives

Steps:

  • Spray 9" pie plate with non-stick cooking spray. Spread crushed tortilla chips evenly in pan. Set aside. In medium size bowl, beat eggs slightly. Stir in scallions, green chiles, chipotle pepper, 1 cup cheese and all but 1 Tbs chopped cilantro. Blend until jut mixed. Pour on top of tortilla chips. Pour enchilada sauce over top until evenly covered. Sprinkle remaining cheese, olives and cilantro. Baked in 350 deg oven for 30 - 35 mins.

CHICKEN ENCHILADA QUICHE



Chicken Enchilada Quiche image

Make and share this Chicken Enchilada Quiche recipe from Food.com.

Provided by annconnolly

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 pie crust
4 eggs
1 cup half-and-half cream
1 1/8 cups cooked chicken
1 1/2 cups broken tortilla chips
2 cups monterey jack cheese
1 cup sharp cheddar cheese
1 cup salsa
1 (5 ounce) can green chilies
sour cream

Steps:

  • Heat oven to 350°F.
  • Combine eggs and half & half.
  • Stir in remaining ingredients.
  • Pour into crust.
  • bake @ 350F 55- 60 minutes.
  • Serve with sour crean.
  • avacado is also a great accompaniment.

Nutrition Facts : Calories 534.5, Fat 37.4, SaturatedFat 18.1, Cholesterol 228.9, Sodium 818.2, Carbohydrate 21.1, Fiber 2.1, Sugar 3.2, Protein 28.9

CHICKEN ENCHILADA QUICHE



Chicken Enchilada Quiche image

Make and share this Chicken Enchilada Quiche recipe from Food.com.

Provided by coconutcream

Categories     Mexican

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 refrigerated pie crust, softened as directed on box (Pillsbury - 15 oz. box)
4 eggs
1 cup half-and-half or 1 cup milk
1 (12 1/2 ounce) can chicken breasts (chunks in water, drained - 1 1/2 cups)
1 1/2 cups tortilla chips, broken
2 cups monterey jack cheese, shredded
1 cup cheddar cheese, shredded
1 cup salsa (Old El Paso Thick & Chunky salsa)
1 (4 1/2 ounce) can green chilies, chopped
1/2 teaspoon salt
pepper, if desired
sour cream, if desired
old el paso thick 'n chunky salsa, if desired

Steps:

  • Heat oven to 350°F Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled Pie.
  • In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
  • Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Nutrition Facts : Calories 410.7, Fat 28.6, SaturatedFat 14.2, Cholesterol 185.3, Sodium 757.1, Carbohydrate 13.2, Fiber 0.9, Sugar 2.9, Protein 25.2

Tips for Making Enchilada Quiche:

  • Use fresh ingredients: Fresh ingredients will give your quiche the best flavor. If possible, use fresh tortillas, cheese, and vegetables.
  • Don't overcook the eggs: The eggs in your quiche should be cooked until they are just set. Overcooked eggs will be rubbery and tough.
  • Let the quiche cool slightly before serving: This will help the quiche to set and make it easier to slice.
  • Serve with your favorite toppings: Enchilada quiche is delicious served with sour cream, guacamole, salsa, and shredded lettuce.

Conclusion:

Enchilada quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. With its combination of Mexican flavors and creamy custard filling, this quiche is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting way to enjoy enchiladas, give this quiche a try!

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