Tex-Mex Quiche

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

This sausage and green chili quiche is perfect for brunch or a fun Sunday breakfast!



  • 1 (9 oz. bag) tortilla chips
  • 6 tablespoons butter, melted
  • 1 tablespoon sugar
  • 3/4 lb. pork sausage (spicy or sweet)
  • 1/2 cup diced onion
  • 1 (4.5 oz.) can of green chillies, drained
  • 10 eggs
  • 3/4 cup sour cream
  • 1 teaspoon taco seasoning
  • 1 teaspoon kosher salt
  • 1/2 t. black pepper
  • 2 cups cheddar cheese, grated (can substitute Pepper Jack or a Mexican Blend)


  1. Preheat the oven to 400 degrees.
  2. Add the tortilla chips to a food processor and pulse until the crumbs are fine like breadcrumbs. Measure out 2 cups of crumbs and leave the rest of the crumbs for topping the quiche .
  3. Mix the melted butter, sugar and the 2 cups of crumbs together in a bowl and then press into the bottom of a spring form pan. Bake for 10 minutes until the crust is golden brown. Remove from the oven to cool.
  4. In a large skillet, brown the onion for 5 minutes, then add the sausage and cook until brown. Drain any drippings from the pan, then add the green chilis and stir to combine.
  5. In a large bowl, beat the eggs together with the cheese, sour cream, salt, pepper and taco seasoning.
  6. Pour the filling into the tortilla crust then add the sausage mixture. Place the pan on a baking sheet and bake for 35 minutes.
  7. Remove from the oven and let cool 5 minutes, then run a knife around the edge of the quiche to loosen it from the sides of the pan. Carefully loosen the spring and remove the quiche.
  8. Top with the extra tortilla crumbs and serve with guacamole and sour cream on the side.
  • Category: Breakfast / Brunch
  • Method: Oven
  • Cuisine: American

Keywords: quiche recipe, breakfast recipe, brunch recipe, sausage recipes, tex-mex recipes