Southwestern Quiche

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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!

Prep Time15

Cook Time1

Rest Time10

Total Time1 25

Course: Breakfast, Brunch

Cuisine: American, Southwestern, Tex Mex

Servings:

Calories: 466kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1/2 - 3/4 cup ground sausage
3/4 cup shredded cheddar cheese
1 10 oz can diced tomatoes with green chiles drained
1 tbsp taco seasoning
3 large eggs beaten
1/4 cup sour cream
1 cup heavy cream
salt & pepper to taste
1 9" frozen deep dish pie crust unbaked

US Customary - Metric

Instructions

Cook and crumble the sausage in a skillet until cooked through and slightly crispy. Drain well to get rid of all the grease, then transfer the sausage to the pie crust and spread it out in an even layer.
1/2 - 3/4 cup ground sausage, 1 9" frozen deep dish pie crust
Add the drained tomatoes on top of the sausage, followed by the cheese in an even layer. Set aside.
1 10 oz can diced tomatoes with green chiles, 3/4 cup shredded cheddar cheese
Add the eggs, sour cream, heavy cream, and taco seasoning to a mixing bowl then whisk everything together until evenly combined. Season with salt & pepper, then pour the mixture over the pie filling.
1 tbsp taco seasoning, 3 large eggs, 1/4 cup sour cream, 1 cup heavy cream, salt & pepper
Bake at 350° for 1 hour. Carefully remove the quiche from the oven and let it rest for 10 full minutes.
Slice, serve, and enjoy!

Notes

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.

Nutrition