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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.

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

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

Find it online: https://thefamilycooking.com/mexicali-quiche-with-avocado-crust/