Oh my goodness, where to even start with this Enchilada Quiche? It’s like the cheesy comfort food gods smiled down upon us and said, “Let there be layers of flavor!” Seriously, this dish has been a favorite in my house ever since I discovered it one lazy Sunday afternoon. There’s something so inviting about the combination of a crispy crust with a rich, eggy filling that just brings everyone to the table with a smile.
I remember the first time I made this quiche—I was hosting a brunch for my friends, and I wanted to impress them with something other than the usual pancakes or bagels. As everyone took their first bite, I could hear the delightful “Mmm” sounds that meant it was a hit! Now, they expect this dish at every gathering, and it’s become our little tradition. Not only is it tasty, but it’s such a versatile recipe; you can tweak it to suit different dietary needs or add your favorite fillings.
What’s in Enchilada Quiche?
Pre-made pie crust: I love using a store-bought pie crust for convenience. It saves time, and I still get that flaky, crispy texture I adore. If you’re feeling adventurous, you can go for a homemade crust—just be ready to roll!
Eggs: The heart of the quiche! Eggs provide a fluffy base that carries all the delicious flavors. I typically use large eggs for this recipe.
Shredded cheese: I choose sharp cheddar cheese for its bold flavor, but feel free to mix it up! Monterey Jack, pepper jack, or even a Mexican blend can also elevate the flavors wonderfully.
Cooked chicken: Leftover rotisserie chicken works like a charm here, adding a savory factor without the fuss of cooking it from scratch. Shred it up and mix it in for a seamless addition.
Enchilada sauce: This is what gives the quiche its signature flavor! I usually go for a store-bought mild sauce, but if you like it spicy, there’s no harm in choosing something with a kick.
Bell peppers: These give the quiche a nice crunch and pop of color. I usually go with a mix of red and green because who doesn’t love a little vibrancy?
Onions: A classic flavor enhancer! Sautéed onions add sweetness and depth—the perfect addition to our flavor fiesta.
Spices: Don’t forget the cumin and chili powder! These spices are what really transport this dish to an enchilada paradise and give it that warm, cozy kick.
Is Enchilada Quiche Good for You?
Absolutely! This quiche packs a punch of nutrients and can be made a bit healthier with a few swaps.
Eggs: They’re a great source of protein and contain various vitamins and minerals.
Chicken: Lean protein is always a winner! Chicken helps keep you full and provides essential nutrients without excess calories.
Bell peppers and onions: These veggies are loaded with vitamins and antioxidants. Plus, they add flavor and texture, making this dish more well-rounded.
Do keep in mind the pie crust can add calories and carbs to the dish. If you’re keeping an eye on those, opt for a whole grain or a veggie-based crust.
Ingredients
– Pre-made pie crust (1)
– Large eggs (6)
– Shredded cheddar cheese (1 cup)
– Cooked shredded chicken (2 cups)
– Enchilada sauce (1 cup)
– Chopped bell peppers (1 cup)
– Chopped onions (1/2 cup)
– Ground cumin (1 teaspoon)
– Chili powder (1 teaspoon)
– Salt and pepper (to taste)
This recipe serves about 6 people, making it perfect for a brunch gathering or a cozy family dinner!
How to Make Enchilada Quiche?
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk the eggs until they are fluffy. Then, mix in the enchilada sauce, cumin, chili powder, salt, and pepper. Whisk until all is combined.
3. Layer the cooked chicken, chopped bell peppers, and onions evenly in the pre-made pie crust.
4. Carefully pour the egg mixture over the layers, ensuring even distribution.
5. Sprinkle a generous amount of shredded cheese on top—because who doesn’t love cheese?
6. Bake in the preheated oven for about 35-40 minutes, or until the quiche is firm and golden on top.
7. Once out of the oven, let it cool a bit before slicing. Serve warm and get ready for some satisfied smiles!
Tips for a Perfectly Delicious Quiche
If you’re looking to play with this recipe, here are a few things I suggest:
– **Customize your proteins:** Feel free to swap out the chicken for shredded beef, turkey, or even black beans for a vegetarian twist.
– **Make it cheesy:** For an extra cheesy quiche, you can layer cheese directly in with the chicken and veggies before pouring on the egg mixture.
– **Add a side salad:** This quiche pairs beautifully with a fresh, zesty salad. Think lime vinaigrette for that perfect tang!
– **Storage:** Leftovers (if there are any!) can be stored in the fridge for about 3 days, or they can be frozen for future cravings.
So, what are you waiting for? Get into that kitchen, whip up this Enchilada Quiche, and watch people absolutely rave over it! I can’t wait to hear how yours turns out! Enjoy!
