Mexican Quiche

11 ingredients
8 steps

Ingredients

  • 2 (9-inch) unbaked pie shells
  • 2 Tbsp. butter
  • 1 (8 oz.) pkg. cream cheese, diced
  • 2 cans (4 oz.) diced green chiles, drained or 4 oz. can diced jalapenos
  • 2 c. shredded Cheddar cheese
  • 1 c. shredded Jack cheese
  • 1 white onion, finely diced
  • 8 eggs, well beaten
  • 2 cans (12 oz.) undiluted evaporated milk
  • 1 tsp. salt
  • 1/2 tsp. ground pepper

Directions

  1. 1
    Brush pie shells with butter.
  2. 2
    Distribute cream cheese equally and evenly over the bottom of the pie shells.
  3. 3
    Chill until the butter has set.
  4. 4
    Sprinkle chiles over cream cheese in pie shells and top with shredded cheeses.
  5. 5
    Mix together remaining ingredients until well blended.
  6. 6
    Pour egg mixture equally into pie shells. Bake in preheated 450° oven for 15 minutes.
  7. 7
    Reduce heat to 350° and continue baking 30 minutes or until center of pie is firm. Cool 5 to 10 minutes before serving.
  8. 8
    Each pie serves 8.

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