Mexi-Quiche recipe

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Ingredients

1 (9 inch) unbaked deep-dish pie crust
10 ounces chorizo sausage
6 eggs
¼ cup milk
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained
2 cups shredded Mexican cheese blend, divided
1 (15 ounce) can refried beans

Nutrition Info

519.5 calories
carbohydrate: 23.1 g
cholesterol: 207.8 mg
fat: 36.4 g
fiber: 3.4 g
protein: 25.2 g
saturatedFat: 16.6 g
servingSize: -
sodium: 1196.4 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan.

  2. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 10 minutes, drain and discard grease.

  3. Lightly beat eggs and milk together in a large bowl, stir in tomatoes with green chile peppers and half the Mexican cheese blend.

  4. Spread refried beans evenly across the bottom of the pie crust, layer chorizo onto refried beans. Pour egg mixture over chorizo layer, top with remaining Mexican cheese blend.

  5. Bake in the preheated oven until a knife inserted in the middle of the quiche comes out clean and cheese is lightly browned, about 45 minutes. Remove from oven and cool for 15 minutes before serving.

Recipe Yield

1 9-inch quiche

Recipe Note

Refried beans and chorizo layered with eggs, cheese, and Ro*Tel® tomatoes baked in a pie crust.

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