Southwestern Chipotle Quiche

This is an amazing quiche. We're always a bit dubious trying a new quiche recipe - there seem to be a lot of mediocre ones out there. Fear not - this one ranks among the best we've had! Even our meat-loving husbands enjoyed this vegetarian quiche. It's packed with flavor, and since it's filled with beans and corn you can eat it without feeling too guilty.

Southwestern Chipotle Quiche

servings: 6-8 slices
time: 90 minutes (includes 60 minutes for chilling and baking)


  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1/2 cup frozen butter
  • 4-5 Tbsp ice water
  • 1/2 cup black beans
  • 1/2 cup roasted corn
  • 1/4 cup sauteed onion
  • 2 Tbsp cilantro, chopped
  • 1 cup shredded pepper jack cheese
  • 5 eggs
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 2 chipotle peppers plus 2 tsp adobo sauce

  • avocados and sour cream for topping, if desired
  1. Preheat oven to 375 degrees.
  2. Combine flour and 1/4 tsp salt.
  3. Cut in frozen butter.
  4. Add ice water 1 Tbsp at a time until dough will form a ball.
  5. Form dough into a disc, tightly wrap with plastic wrap, and chill for 30 minutes.
  6. Roll out chilled dough into a 12" circle.
  7. Roll dough around rolling pin and unroll over your pie pan. Press dough into pan, trim dough to a 1/2" overhang around edge, and tuck excess dough under itself. Seal with pinched fingers.
  8. Add black beans, corn, onions, cilantro, and 1/4 cup of your cheese to your pie crust.
  9. In blender or food processor, blend eggs, 1/2 tsp salt, milk, peppers and adobo sauce until smooth.
  10. Pour egg mixture into pie crust and top with remaining cheese.
  11. Bake for 35 minutes, until egg is thoroughly cooked.
  12. Let stand 5-10 minutes before slicing.
  13. Top with chopped avocado and/or sour cream if desired.

Gather up your ingredients... 

Put in your non-eggy bits 

Cover with the spicy egg mixture 

And bake until golden and delicious! 



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