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The Best Recipes Mexi-Quiche

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Mexi-Quiche

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

Ingredients :

  • 1 (9 inch) unbaked deep-dish pie crust
  • 10 ounces chorizo sausage
  • 6 eggs
  • 1/4 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

Instructions :

Prep : 15M Cook : 8M Ready in : 1H20M
  • Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch deep-dish pie pan.
  • 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.
  • Lightly beat eggs and milk together in a large bowl; stir in tomatoes with green chile peppers and half the Mexican cheese blend.
  • 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.
  • 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.

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.

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