Discover the bold flavors of our Tex-Mex Chicken Quiche! This savory dish combines tender chicken, spicy peppers, gooey cheese, and zesty Tex-Mex seasonings in a buttery, flaky crust. Perfect for brunch, lunch, or a light dinner, each bite offers a taste of Southwestern comfort that will leave you craving more. Treat yourself to this satisfying quiche that’s as easy to make as it is delicious!

Our journey with Tex-Mex Chicken Quiche began during a road trip through the Southwest. In a small diner off the beaten path, we stumbled upon this delightful variation of quiche. Packed with hearty ingredients like seasoned chicken, peppers, and melted cheese, it was love at first bite.

Since that memorable meal, we’ve recreated this quiche countless times at home. It’s a dish that never fails to impress, whether served for a leisurely weekend brunch with friends or as a quick weeknight dinner. Each slice brings back fond memories of our travels and the vibrant flavors of Tex-Mex cuisine.

Why You’ll Love Tex-Mex Chicken Quiche

Flavorful Ingredients: Seasoned chicken, bell peppers, onions, and cheese create a vibrant and satisfying filling.
Versatile Dish: Perfect for any meal of the day – breakfast, brunch, lunch, or dinner.

Make-Ahead: Prepare ahead and bake when ready for a convenient meal option.
Crowd-Pleaser: Impress guests or enjoy with family for a comforting and flavorful dish.

Ingredients Notes For Tex-Mex Chicken Quiche

Chicken: Use cooked, shredded chicken breast for convenience. Rotisserie chicken works well too.
Tex-Mex Seasonings: Customize with your favorite Tex-Mex seasoning blend for added flavor.
Cheese: Cheddar or Monterey Jack cheese complement the Tex-Mex flavors perfectly.

Pie Crust: Use store-bought or homemade pie crust, pre-baked until golden for a crisp base.

Recipe Steps:

Prepare the Pie Crust:
- Preheat your oven to 375°F (190°C).
- Line a 9-inch pie dish with pie crust. Prick the bottom with a fork and bake according to package instructions until lightly golden. Set aside to cool.

Prepare the Filling:
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and cook until softened, about 5 minutes.
- Add 1 diced bell pepper (any color), 1 minced garlic clove, and cook for another 2-3 minutes until fragrant.
- Stir in 1.5 cups of cooked, shredded chicken and 1 tablespoon of Tex-Mex seasoning. Cook for 2-3 minutes to blend flavors. Remove from heat and let cool slightly.
Assemble the Quiche:
- In a large bowl, whisk together 4 large eggs, 1 cup of milk, 1/2 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well combined.
- Stir in 1 cup of shredded cheese (cheddar or Monterey Jack) and the cooked chicken mixture.
Bake the Quiche:
- Pour the filling into the pre-baked pie crust. Spread evenly.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top.
Serve:
- Remove from the oven and let it cool for a few minutes before slicing.
- Garnish with chopped fresh cilantro, diced tomatoes, and a dollop of sour cream if desired.
- Serve warm and enjoy the flavors of Tex-Mex Chicken Quiche!

Storage Options:

Leftovers: Store any leftover quiche slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Variations & Substitutions:

Vegetarian Option: Substitute chicken with black beans or tofu for a meatless version.
Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
Gluten-Free: Use a gluten-free pie crust for a gluten-free option.

TEX-MEX CHICKEN QUICHE

Print Recipe

Ingredients

Scale

1 pre-baked 9-inch pie crust

1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced (any color)

1 garlic clove, minced
1.5 cups cooked, shredded chicken
1 tbsp Tex-Mex seasoning blend

4 large eggs
1 cup milk
1/2 cup heavy cream

1/2 tsp salt
1/4 tsp black pepper
1 cup shredded cheddar or Monterey Jack cheese

Fresh cilantro, diced tomatoes, sour cream, for garnish (optional)

Instructions

Preheat oven to 375°F (190°C). Line a 9-inch pie dish with pre-baked pie crust. Prick the bottom with a fork and bake according to package instructions until lightly golden. Set aside to cool.
In a skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add diced bell pepper and minced garlic, cook for another 2-3 minutes until fragrant. Stir in cooked, shredded chicken and Tex-Mex seasoning. Cook for 2-3 minutes to blend flavors. Remove from heat and let cool slightly.

In a large bowl, whisk together eggs, milk, heavy cream, salt, and black pepper until well combined. Stir in shredded cheese and the cooked chicken mixture.
Pour filling into the pre-baked pie crust. Spread evenly.
Bake in preheated oven for 35-40 minutes, or until quiche is set and golden brown on top.