Mexi-Quiche

Name: Mexi-Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 80 min
Yield: 1 9-inch quiche
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

Rating: 4.21 stars

14 Ratings
17 Reviews
7 Photos

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

By chachishoe

Gallery

Recipe Summary test

prep:

15 mins

cook:

50 mins

additional:

15 mins

total:

80 mins

Servings:

Yield:

1 9-inch quiche

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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

Directions

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

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

Cook's Notes:

Depending on the thickness of the refried beans, they may need to be heated briefly in the microwave or on a stove top to ease in spreading. The recipe can easily be made vegetarian by using vegetarian beans and holding the chorizo. Works well with refried black beans as well.

Nutrition Facts

Per Serving:

520 calories; protein 25.2g; carbohydrates 23.1g; fat 36.4g; cholesterol 207.8mg; sodium 1196.4mg. Full Nutrition

Reviews (17)

Most helpful positive review

Denise Naegele Touvell

06/18/2013

This was really delicious but I'd use less beans the next time. It was too much for the deep dish pie crust and we had spill over. I used the beans with jalapenos which gave it a nice kick. Read More

Helpful

(10)

Most helpful critical review

Donna

07/09/2016

We thought this was just o.k. Used hot chorizo so it had plenty of flavor. I think some type of casserole would have been a better use of the ingredients (minus the egg). Read More

14 Ratings

5 star values: 6
4 star values: 6
3 star values: 1
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Denise Naegele Touvell

06/18/2013

This was really delicious but I'd use less beans the next time. It was too much for the deep dish pie crust and we had spill over. I used the beans with jalapenos which gave it a nice kick. Read More

Helpful

(10)

Terry Goff Tripp

10/03/2013

I used the basic recipe , but incorporated fresh ingredients for the tomatoes and chillies, made my own refried beans and used turkey sausage with mexican spices.... if it was this good from pantry cooking... I've got to make trip to the grocery next time and try the real deal! Thanks so much for sharing!!! Read More

Helpful

(6)

Heather Be Love

11/09/2016

This was so frickin good! My whole family loved it! I must say though, that this was way too much for only one pie crust. I would recommend using 2 pie crusts and instead of 2 cups of cheese each, use only 1 cup of cheese for each quiche. Again, this was awesome Read More

Helpful

(5)

Haley Griffin Egesdahl

03/05/2015

I used hot rotel tomatoes and slightly less refried beans, and I made it in a round casserole dish because I don't have a deep dish pie plate. Otherwise, I followed the recipe. It was amazing! Even my toddler loved it. Read More

Helpful

(2)

John Ravetti

05/08/2018

Absolutely wonderful recipe! I also experienced spillover when preparing the dish. Next time I'll either use less refried beans or a larger crust. Edit: I made this again in May 2018. I made sure to use a deep dish crust this time. Still as delicious as the first time! Read More

Helpful

(1)

John Barrera Winchell

12/25/2020

A nice change from traditional quiche. I will make it again. The ingredients were too much for a 9" inch deep dish, but fit into two shells with extra cheese on top. Read More

Helpful

(1)

nlalani

11/28/2016

Great recipe-- Added fresh jalapenos to the egg mixture for an extra kick Read More

Helpful

(1)

MAJEC

04/13/2014

I had thawed some chorizo and wanted something different...had everything to make this and it was very good. Definitely a quick and easy recipe that uses things I normally keep on hand, thanks! Read More

Helpful

(1)

Nancy

03/26/2017

My husband and I loved this! I chopped up an onion and 2 cloves garlic to fry with the Italian sausage I removed from its casing and fried. I put the two frozen pie crust shells in two pans baked for ten minutes then filled according to directions. On top I added sliced grape tomatoes and green pepper. Baked according to directions. Yum! Read More

Donna

07/09/2016

We thought this was just o.k. Used hot chorizo so it had plenty of flavor. I think some type of casserole would have been a better use of the ingredients (minus the egg). Read More

More Reviews

Back to Mexi-Quiche

All Reviews for Mexi-Quiche

- of Reviews

Mexi-Quiche

Servings Per Recipe: 8
Calories: 519.5

% Daily Value *

protein: 50 %

carbohydrates: 7 %

dietary fiber: 13 %

sugars:

fat: 56 %

saturated fat: 83 %

cholesterol: 69 %

vitamin a iu: 15 %

niacin equivalents: 48 %

vitamin b6: 23 %

vitamin c: 9 %

folate: 10 %

calcium: 28 %

iron: 15 %

magnesium: 13 %

potassium: 12 %

sodium: 48 %

thiamin: 28 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Mexi-Quiche

1 of 17

All Reviews

Denise Naegele Touvell

06/18/2013

This was really delicious but I'd use less beans the next time. It was too much for the deep dish pie crust and we had spill over. I used the beans with jalapenos which gave it a nice kick.

Helpful

(10)

Terry Goff Tripp

10/03/2013

Helpful

(6)

Heather Be Love

11/09/2016

Helpful

(5)

Haley Griffin Egesdahl

03/05/2015

Helpful

(2)

John Ravetti

05/08/2018

Helpful

(1)

John Barrera Winchell

12/25/2020

A nice change from traditional quiche. I will make it again. The ingredients were too much for a 9" inch deep dish, but fit into two shells with extra cheese on top.

Helpful

(1)

nlalani

11/28/2016

Great recipe-- Added fresh jalapenos to the egg mixture for an extra kick

Helpful

(1)

MAJEC

04/13/2014

I had thawed some chorizo and wanted something different...had everything to make this and it was very good. Definitely a quick and easy recipe that uses things I normally keep on hand, thanks!

Helpful

(1)

Nancy

03/26/2017

Donna

07/09/2016

We thought this was just o.k. Used hot chorizo so it had plenty of flavor. I think some type of casserole would have been a better use of the ingredients (minus the egg).