Enchilada Quiche Recipe Easy Meatless Dinner Perfect for Cozy Nights
A cozy, meatless enchilada quiche that combines spicy salsa, melted cheese, and tender eggs for a comforting Mexican-inspired dinner perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican-inspired
Ingredients
Scale
- 4 flour tortillas (6-inch size)
- 6 large eggs, room temperature
- 1 cup (240 ml) milk (whole or 2%)
- ½ cup (120 ml) sour cream
- 2 cups (200 g) shredded cheese (mix of cheddar and Monterey Jack)
- 1 cup (240 ml) enchilada sauce
- 1 cup (170 g) black beans, drained and rinsed
- ½ cup (75 g) corn kernels (fresh or frozen)
- 1 cup (150 g) diced bell peppers (red and green mix)
- ½ cup (75 g) diced onion
- 2 cloves garlic, minced
- 2 tbsp chopped fresh cilantro (optional)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch quiche dish with butter or cooking spray.
- In a medium skillet, heat olive oil over medium heat. Add diced onions and bell peppers; cook until softened, about 5 minutes.
- Add minced garlic, cumin, chili powder, and smoked paprika; sauté for 1-2 minutes until spices bloom.
- Tear or cut flour tortillas into pieces and layer the bottom and sides of the quiche dish, overlapping like a pie crust.
- In a large bowl, whisk together eggs, milk, and sour cream until smooth.
- Stir in 1 cup shredded cheese and enchilada sauce. Season with salt and pepper.
- Fold sautéed veggies, black beans, corn, and remaining shredded cheese into the custard mixture.
- Pour the filling over the layered tortillas, spreading evenly.
- Place quiche dish on a baking sheet and bake for 35-40 minutes until center is set and top is lightly golden.
- Let quiche cool for 10 minutes before slicing. Garnish with chopped cilantro if desired.
Notes
Use room temperature eggs for even baking. Sauté veggies thoroughly to avoid watery quiche. Tear tortillas for a rustic crust. Tent with foil if top browns too quickly. Avoid overmixing custard to keep texture tender. Can swap flour tortillas for corn tortillas to make gluten-free.
Nutrition
- Serving Size: 1 slice (1/6 of quic
- Calories: 335
- Sugar: 4
- Sodium: 550
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 29
- Fiber: 6.5
- Protein: 19
Keywords: enchilada quiche, meatless dinner, vegetarian, Mexican-inspired, easy dinner, cozy meal, enchilada sauce, quiche recipe