Cheesy Green Chili and Mushroom Quiche
This Cheesy Green Chili and Mushroom Quiche is a delicious and satisfying breakfast option that’s easy to make and packed with flavor. Whether you're hosting a brunch or enjoying a quiet morning at home, this quiche will surely please everyone at the table.
Equipment
- 1 Large Mixing Bowl
- 1 large baking pan
Ingredients
- 2 pre-made pie crusts (store-bought or homemade)
- 1 lb sliced mushrooms
- 1 can (4 oz) green chiles, drained
- 1 can (10.5 oz) golden mushroom soup
- 8 large eggs
- 1/2 tsp salt
- 1/2 tbsp black pepper
- 1 tbsp Badia Complete seasoning
- 1 tsp onion powder
- 4 cups Mexican cheese blend (shredded)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Pie Crust: Place two pre-made pie crusts in a large rectangular baking pan, pressing them firmly into the bottom and up the sides.
- Mix the Egg Filling: In a large mixing bowl, whisk together the eggs, golden mushroom soup, salt, black pepper, Badia Complete seasoning, and onion powder until well combined.
- Combine Ingredients: Stir in the mushrooms, drained green chiles, and half the shredded Mexican cheese blend into the egg mixture until evenly distributed.
- Fill the Crusts: Pour the egg mixture into the prepared pie crusts, spreading it evenly. Sprinkle the remaining cheese all over the top evenly.
- Bake the Quiche: Place the quiche in the preheated oven and bake for 35 to 45 minutes, or until the filling is set and the top is golden brown.
- Cool and Serve: Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.