Enchilada Quiche: A Flavorful Twist on Breakfast!
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Enchilada Quiche is a flavorful twist on breakfast, combining the deliciousness of enchiladas with the classic quiche.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
- 2 cups shredded cooked chicken
- 1 cup corn tortillas, cut into strips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro (optional)
- 1/2 cup salsa
- Preheat the oven to 375°F. Grease a 9-inch pie dish or quiche pan.
- In a large bowl, whisk together the eggs, milk, chili powder, cumin, garlic powder, onion powder, salt, and black pepper until well combined.
- Layer the bottom of the prepared pie dish with half of the tortilla strips.
- Spread the shredded chicken evenly over the tortillas, followed by half of the cheddar and Monterey Jack cheeses.
- Pour half of the egg mixture over the layers.
- Repeat the layering process with the remaining tortilla strips, chicken, cheeses, and egg mixture.
- Top with salsa and sprinkle with cilantro if using.
- Bake in the preheated oven for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
- Let it cool for 5-10 minutes before slicing.
Notes
- For a spicier kick, add diced jalapeños to the chicken layer.
- You can also substitute the chicken with black beans for a vegetarian option.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 300mg