Quiche is an Easter classic, and honestly, one of my favorite hostess tricks. I love that is can be made ahead of time, that you can serve it warm or room temp, and that it makes a gorgeous centerpiece for a meal. Quiche can also feel a bit fussy, so for this recipe I wanted to mix it up with plenty of spice and vibrant Mexican inspired flavors. Chicken tortilla soup is one of my go-to weeknight recipes (it’s quick and delicious – what’s not to love?), so I thought it could be fun to use those flavors as the base for the quiche. The ancho chili powder and cumin add so much depth, but little heat, so everyone can enjoy it.
For more Easter recipe ideas like this one, make sure to check out McCormick.com.
For one 10 inch quiche
3 tablespoons olive oil
2 corn tortillas, chopped
1/2 cup finely diced yellow onion
2 garlic cloves, chopped
1 red bell pepper, chopped
1 tablespoon ground McCormick’s Gourmet Ground Cumin
1 teaspoon McCormick’s Gourmet Ancho Chili Powder
1/2 cup diced tomato
2 cups shredded chicken
4 eggs, beaten
2 cups half and half
1/4 cup grated cheddar cheese
1/2 recipe savory pie dough
Heat oven to 375 F. Heat oil in skillet over medium-high until hot. Add tortillas and fry until crispy, about 1 to 2 minutes. Add onions, cumin, ancho chili powder, bell pepper, and garlic. Cook until tender, about 10 minutes. Add chicken and tomatoes and cook for another 5 minutes. Add salt and pepper to desired taste. Turn off heat and let the mixture cool a bit. In a large bowl, add the egg and half and half, stirring to combine.
Pour the mixture into the crusts and bake for 40-45 minutes, or until golden brown and the edges are cooked, but the middle jiggles a bit like jello. Remove the quiches and let them cool for 10 minutes before cutting.
INGREDIENTS (SAVORY PIE DOUGH)
This is a double crust recipe, so you will only be using one for the quiche. Refrigerate or freeze the other one for future use.
2 1/2 cups flour
8 ounces (two sticks) unsalted butter
1 teaspoon kosher salt
1 tablespoons sugar
1/4-1/2 cup ice water
For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.