Southwestern Quiche

Recipe courtesy of the Mushroom Council and
2010 Taste of Home Every Day, Every Way Recipe Contest Winner
Cynthia Stackhouse, Papillion, NE


Yield: 6 servings

Preparation Time:  20 minutes

Cooking Time: 40 minutes


4 flour tortillas (8 inches)

1 pound uncooked chorizo

1/2 pound sliced button mushrooms

1 tablespoon butter

1 green onion, thinly sliced

1/4 teaspoon salt

1/4 teaspoon pepper

4 eggs, beaten

1 cup (4 ounces) shredded sharp cheddar cheese, divided

1 cup heavy whipping cream

1 medium tomato, seeded and chopped

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salsa and cubed avocado, optional


In a greased 9-inch pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside.

In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, sauté mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer.

In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado, if desired.


Calories 740
Calories from Fat 520
Total Fat 58g
Saturated Fat 27g
Trans Fat 0g
Cholesterol 285mg
Sodium 1420mg
Total Carbohydrate 23g
Dietary Fiber 2g
Sugars 3g
Protein 32g
Vitamin D 18%
Vitamin A 25%
Vitamin C 10%
Calcium 25%
Iron 20%
Potassium 19%
Selenium 53%



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