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Savory Mexican Quiche


Want to start off your weekend with a south-of-the-border brunch? This Savory Mexican Quiche will hit the spot.

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Rate this recipe 4.4/5 (18 Votes)


  • 1 pound Jimmy Dean Sausage
  • 12 eggs, beaten
  • 10 3/4 ounces condensed cream of potato soup, undiluted
  • 1/2 cup fresh cilantro, or to taste, rough chop
  • 1 small onion, diced
  • 1 (7-ounce) can diced green chiles
  • 2 cups frozen southern-style potatoes
  • 3/4 cup (2% or low-fat) milk
  • 1/4 to 1/2 teaspoon garlic pepper seasoning, to taste
  • 1 tablesppoon green chile salsa, optional
  • 2 tablespoons salsa, optional
  • 2 cups shredded Mexican cheese blend
  • Several dashes smoked paprika, or about 1 teaspoon


Servings 10
Preparation time 15mins
Cooking time 50mins
Adapted from


Step 1

Preheat oven 375°F.

In a skillet, cook sausage over medium heat until no longer pink; drain on paper towel.

Mix remaining ingredients, except cheese and paprika, in large bowl; add sausage and stir to combine. Pour into a 9x13-inch baking dish sprayed with non-stick cooking spray.

Top with Mexican/Fiesta cheese blend and sprinkle smoked paprika on top.

Bake 35-40 minutes until golden and a toothpick inserted near the center come out clean.

Let stand 5-10 minutes before serving.

Serve with sliced avocado, sour cream or salsa on the side.

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