Mexicali Quiche with Avocado Crust

Why You’ll Love This Recipe

I love this quiche because the avocado crust gives a familiar breakfast dish an unexpected twist. Avocado adds richness and a subtle flavor to the dough while creating a delicious base for the savory egg filling.

The filling is equally versatile. I can combine eggs with peppers, onions, corn, cheese, and spices, then adjust the heat depending on my preference. I also like adding black beans or cooked sausage when I want something even heartier.

This recipe works especially well for brunch because I can serve the quiche warm or at room temperature. A little salsa, cilantro, or fresh avocado on top gives me an easy finishing touch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the avocado crust:

• Ripe avocado
• All-purpose flour
• Unsalted butter
• Salt
• Cold water, as needed

For the filling:

• Large eggs
• Whole milk or half-and-half
• Shredded Monterey Jack or cheddar cheese
• Red bell pepper
• Jalapeño
• Yellow onion
• Corn kernels
• Black beans, optional
• Ground cumin
• Chili powder
• Garlic powder
• Salt
• Freshly ground black pepper
• Fresh cilantro
• Salsa, for serving, optional
• Fresh avocado, for serving, optional

I prefer using a ripe but still firm avocado for the crust. I want it soft enough to mash smoothly without being overly watery. For the filling, I like Monterey Jack for its creamy texture, although sharp cheddar or a Mexican-style cheese blend also works well.

Directions

1. I start by mashing the avocado until smooth. In a mixing bowl, I combine it with the flour, softened butter, and salt.
2. I mix the ingredients until a dough begins to form. If it feels too dry, I add cold water a teaspoon at a time. I avoid adding more liquid than necessary.
3. I shape the dough into a disk, wrap it, and refrigerate it for about 20 to 30 minutes. Chilling makes the avocado dough easier for me to handle.
4. I preheat the oven to 375°F (190°C). I roll or gently press the chilled dough into a 9-inch pie dish, covering the bottom and sides evenly.
5. I prick the bottom lightly with a fork, line the crust with parchment paper, and add pie weights or dried beans. I partially bake the crust for about 10 minutes, then remove the weights and parchment and bake for another 3 to 5 minutes.
6. While the crust bakes, I sauté the diced onion, bell pepper, and jalapeño in a lightly oiled skillet until softened. I stir in the corn and cook briefly before removing the vegetables from the heat.
7. In a large bowl, I whisk the eggs with the milk or half-and-half, cumin, chili powder, garlic powder, salt, and black pepper.
8. I spread the cooked vegetables over the partially baked avocado crust. If I am using black beans, I scatter them over the vegetables.
9. I sprinkle the shredded cheese evenly over the filling, then slowly pour the egg mixture into the crust.
10. I bake the quiche for about 30 to 40 minutes, until the edges are set and the center has only a slight jiggle.
11. I let the quiche rest for about 10 minutes before slicing. I finish it with fresh cilantro and, when I want additional flavor, serve it with salsa and fresh avocado.

Servings and Timing

I usually prepare this quiche in a standard 9-inch pie dish and cut it into 6 generous slices. For a larger brunch with several side dishes, I can cut it into 8 smaller portions.

• Prep time: 25 minutes
• Crust chilling time: 20–30 minutes
• Crust baking time: 13–15 minutes
• Quiche baking time: 30–40 minutes
• Resting time: 10 minutes
• Total time: about 1 hour 40 minutes
• Servings: 6–8

Variations

For a Chicken Mexicali Quiche, I add diced cooked chicken to the filling. I keep the pieces relatively small so they distribute evenly throughout each slice.

When I want a heartier breakfast version, I add cooked and crumbled breakfast sausage or chorizo-style sausage. I drain away excess grease before adding the meat to the crust.

For a vegetarian version with more substance, I add drained and rinsed black beans. I can also include diced tomatoes, although I remove as much excess liquid as possible first so the filling does not become watery.

When I want more heat, I leave some seeds in the jalapeño or add finely chopped serrano pepper. For a milder quiche, I omit the jalapeño and use only sweet bell peppers.

I can also experiment with cheeses. Pepper Jack adds extra heat, while cotija gives me a salty, tangy finish. A combination of cheddar and Monterey Jack creates a familiar Tex-Mex-style flavor.

Storage/Reheating

I let the leftover quiche cool before covering it tightly or transferring individual slices to an airtight container. I refrigerate it promptly and keep it for up to 3 to 4 days.

For the best texture, I reheat slices in a 325°F (165°C) oven until warmed through. This method helps the avocado crust retain more of its texture than reheating in the microwave.

When I need a faster option, I microwave an individual slice in short intervals until hot. I avoid overheating it because excessive heat can make the egg filling rubbery.

I can also serve leftover quiche cold or at room temperature. When serving at room temperature, I avoid leaving the egg-based dish unrefrigerated for extended periods.

FAQs

What does avocado do in a quiche crust?

I use avocado to add moisture, richness, and subtle flavor to the crust. Its creamy texture works with the butter and flour to create a tender base that complements the Southwest-inspired filling.

Do I need to blind-bake the avocado crust?

I prefer partially baking the crust before adding the filling. This gives the bottom a head start and helps prevent it from becoming overly soft once I add the liquid egg mixture.

How do I keep my Mexicali Quiche from becoming watery?

I cook vegetables that release moisture before adding them to the filling. I also drain ingredients such as beans and tomatoes thoroughly. These small steps help me get a creamy, set filling rather than a watery one.

Can I make Mexicali Quiche with Avocado Crust ahead of time?

Yes. I can bake the quiche in advance, let it cool, and refrigerate it until needed. I then serve it cold, bring it to room temperature, or gently reheat it in the oven.

What can I serve with Mexicali Quiche?

I like serving this quiche with salsa, fresh avocado, cilantro, sour cream, or pico de gallo. For a larger meal, I pair it with a green salad, roasted potatoes, fresh fruit, or seasoned black beans.

Conclusion

Mexicali Quiche with Avocado Crust is a flavorful way for me to give classic quiche a Southwest-inspired makeover. I love how the creamy avocado crust complements the eggs, melted cheese, peppers, corn, and warm spices without overpowering the filling.

Mexicali Quiche with Avocado Crust

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Mexicali Quiche with Avocado Crust combines a tender avocado-based crust with a savory filling of eggs, cheese, peppers, corn, and Southwest-inspired spices. Serve it warm or at room temperature with fresh cilantro, salsa, and avocado for a colorful breakfast or brunch.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 43-55 minutes
• Total Time: 1 hour 40 minutes
• Yield: 6 to 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: Southwestern
• Diet: Vegetarian

Ingredients

• 1 ripe avocado, mashed
• 1 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon salt, for the crust
• Cold water, as needed
• 6 large eggs
• 1 cup whole milk or half-and-half
• 1 1/2 cups shredded Monterey Jack or cheddar cheese
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped
• 1/2 medium yellow onion, diced
• 3/4 cup corn kernels
• 1/2 cup black beans, drained and rinsed, optional
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt, for the filling
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh cilantro
• Salsa, for serving, optional
• Fresh avocado, for serving, optional

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Instructions

1. Mash the avocado until smooth. Combine it in a mixing bowl with the flour, softened butter, and salt.
2. Mix until a dough begins to form. If the dough is too dry, add cold water 1 teaspoon at a time, using only enough to bring it together.
3. Shape the dough into a disk, wrap it, and refrigerate for 20 to 30 minutes.
4. Preheat the oven to 375°F (190°C). Roll or gently press the chilled dough into a 9-inch pie dish, covering the bottom and sides evenly.
5. Prick the bottom lightly with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 3 to 5 minutes.
6. While the crust bakes, sauté the onion, bell pepper, and jalapeño in a lightly oiled skillet until softened. Add the corn and cook briefly, then remove from the heat.
7. Whisk the eggs, milk or half-and-half, cumin, chili powder, garlic powder, salt, and black pepper together in a large bowl.
8. Spread the cooked vegetables evenly over the partially baked avocado crust. Scatter the drained black beans over the vegetables if using.
9. Sprinkle the shredded cheese evenly over the filling, then slowly pour the egg mixture into the crust.
10. Bake for 30 to 40 minutes, until the edges are set and the center has only a slight jiggle.
11. Let the quiche rest for 10 minutes before slicing. Garnish with fresh cilantro and serve with salsa and fresh avocado if desired.

Notes

• Use a ripe but still firm avocado that can be mashed smoothly without being excessively watery.
• Partially blind-baking the avocado crust helps prevent it from becoming overly soft after the egg filling is added.
• Cook moisture-rich vegetables before adding them to the quiche and thoroughly drain ingredients such as beans or tomatoes.
• For a heartier variation, add diced cooked chicken, cooked breakfast sausage, or chorizo-style sausage.
• For more heat, leave some seeds in the jalapeño, add serrano pepper, or substitute Pepper Jack cheese.
• For a milder version, omit the jalapeño and use additional sweet bell pepper.
• Store leftover quiche in an airtight container in the refrigerator for 3 to 4 days.
• Reheat slices gently in a 325°F (165°C) oven for the best crust texture, or microwave individual portions in short intervals.

Nutrition

• Serving Size: 1/6 quiche
• Calories: 470 kcal
• Sugar: 5 g
• Sodium: 680 mg
• Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.4 g
• Carbohydrates: 33 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 235 mg