Tex-Mex Quiche

Quiche goes Southwest, and it works beautifully.

This recipe gives you two paths: a clean, simple filling of jalapeño Monterey Jack with eggs and half-and-half, or a loaded version packed with crumbled hot Italian sausage, two cheeses, green chilies, and onion rings in a cayenne-spiked custard.

Either way, it finishes with sliced avocado and ripe tomato wedges fanned across the top before you cut the first slice.

Brunch, lunch, or a light dinner with a side salad. This quiche handles all three.

Chef Tips

• Prebake the crust until it’s golden and firm. A soggy bottom ruins even the best filling.
• Let the quiche rest for 10 minutes out of the oven before slicing. The custard sets up and cuts cleanly.
• For filling #2, make sure the sausage is fully cooked and drained before layering. Raw sausage won’t cook through in the custard.
• Add the avocado and tomato right before serving so they stay fresh and vibrant.