Southwestern Quiche

Southwestern quiche is a flavor packed main perfect for breakfast, brunch, or dinner. This quiche features a rich egg custard full of ground sausage, taco seasoning, diced tomatoes, and cheese baked right into a buttery pie crust. Easy and delicious!

Why is it that quiche sounds like it would be so complicated to make?

Is it because quiche is a French word and that makes it sound really fancy?

That’s my best guess because, my friends, most quiches are incredibly easy to make.

And this Southwestern quiche, loaded with so many big flavors like taco season and tomatoes with chiles, is no exception!

The prep is easy as could be after you brown up and drain your sausage and the result is an impressive, delicious main to serve at breakfast, brunch, or dinner!

Ingredients

To make this you’ll need:

• Ground sausage– Any kind you like. You’re going to cook it, crumble it, and drain the grease.
• Cheddar cheese– Shredded
• Canned tomatoes– A 10 ounce can of diced tomatoes with green chiles. Drain it.
• Taco seasoning– Homemade or your favorite store bought kind
• Eggs– Beaten
• Sour cream– Use full fat for the best flavor and texture
• Heavy cream– Don’t substitute a lower fat product.
• Salt and pepper– To taste
• Pie crust– An unbaked 9″ frozen deep dish pie crust 

How to Make

This Southwestern quiche is very easy to make!

Start by cooking and crumbling the sausage in a skillet until it is cooked through and slightly crispy.

Drain the sausage well to get rid of all the grease and then spread the sausage out in an even layer in the pie crust.

Then add the drained tomatoes on top of the sausage followed by the cheese, spreading them both out as evenly as you can. 

Set the partially filled pie crust aside.

Then whisk the eggs, sour cream, heavy cream, and taco seasoning together in a mixing bowluntil evenly combined.

Season the eggs with salt and pepper to taste.

Pour the egg mixture over the pie filling.

Bake the quiche at 350° for 1 hour.

Carefully remove the quiche from the oven and let it rest for 10 full minutes.

Slice, serve, and enjoy!

Storing Leftovers

Store leftover quiche tightly covered in the fridge for up to 4 days.

Reheat it in a hot oven until warmed through.

Freezing Instructions

Most quiche freezes beautifully and this Southwestern quiche is no exception.

To freeze it bake the quiche as instructed and then allow it to cool completely.

Once it is cool, wrap the cooled quiche tightly in plastic wrap, then in aluminum foil.

Make sure to double wrap it because this will prevent freezer burn and keep it fresh.

Freeze it for up to 3 months.

You can also freeze an unbaked quiche.

Just put the unbaked quiche on a baking sheet and freeze it until it is solid- about 12 hours.

Then remove the quiche from the freezer to double wrap it as instructed above.

Freeze the double wrapped quiche.

To bake it, thaw completely overnight, then bake as directed in the morning.

Tips and Tricks

• For extra stability when transferring the full pie into the oven, I recommend placing the empty pie crust on an rimmed baking sheet before assembling and baking. It will also catch any spills in the event it runs over.
• Do NOT thaw the pie crust before using it in this recipe.
• This can be assembled the night before and then refrigerated overnight for baking in the morning.

Other Quiche Recipes

Southwestern quiche is perfect for people who can’t get enough of the classic Tex Mex flavors.

Make it and enjoy!

Looking for other quiche recipes?

Try these:

• Pimento Cheese & Bacon Quiche
• Greek Quiche
• Vidalia Onion Quiche
• Hashbrown Crust Quiche with Ham & Cheese
• Cheddar Bacon Ranch Quiche

If you’ve tried this SOUTHWESTERN QUICHE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!