Tex-Mex Pork Quiche

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This delicious and easy quiche is full of spicy flavors. Make it spicier by adding another jalapeño pepper, or milder by omitting the pepper.

Difficulty: Easy

Hands-on: 20 minutesTotal: 45 minutes

Serves: 6


  • 1 Tbsp. butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeño pepper, minced
  • 2 cups cubed mesquite barbecue pork fillet
  • 2 tsp. chili powder
  • 1½ cups shredded pepper jack cheese
  • 1 pie crust, (9") unbaked
  • 4 eggs
  • 1 cup heavy whipping cream
  • ½ tsp. dried oregano
  • 2 Tbsp. grated Cotija or Parmesan cheese
  • ½ cup sun-dried tomatoes


  • Preheat oven to 400°F. In large pan, melt butter over medium heat. Add onion, garlic, and jalapeño; cook 5 minutes.
  • Add pork; cook and stir for 7 to 9 minutes or until pork is almost fully cooked. Sprinkle with chili powder and cook 2 to 3 minutes longer until pork is cooked.
  • Place ½ of pepper jack cheese in bottom of pie crust; top with pork mixture, then remaining pepper jack cheese.
  • In medium bowl, combine eggs, cream, and oregano; beat well. Pour over cheese; top with Cotija cheese and sun-dried tomatoes. Bake for 25 minutes until puffed and golden brown.