Ham and Cheese Quiche with Jalapeños
Eggs are among the most used ingredients in Mexican cooking, and there's a long history of French influences on the cuisine. It's no wonder you find quiches on the menu in panaderías, cafés, and coffee shops all over Mexico City. Plus, it’s Pati’s favorite thing to eat for brunch or lunch with a green salad on the side. This recipe spices up a classic ham and cheese quiche with a lot of pickled jalapeños and rich, flavorful Eggland’s Best eggs. It’s a dish that feels both comforting and elevated, ideal for a Mother’s Day brunch spread that celebrates the people who make every gathering special.
Ingredients
For the crust:
1 Eggland’s Best egg, large (reserve the yolk for the filling)
¾ cup all-purpose flour, plus more to roll out dough
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
½ teaspoon kosher salt
4 tablespoons cold unsalted butter, diced
3 tablespoons cold vegetable shortening, diced
¼ cup cold water, more or less as needed
1 cup dried beans, to par-bake
For the quiche:
3 Eggland’s Best eggs, large (plus reserved egg yolk from crust)
1½ cups whole milk
Pinch of kosher salt
½ teaspoon coarsely ground black pepper
¾ cup diced ham
½ cup sliced pickled jalapeños
⅓ cup shredded Oaxaca cheese
⅓ cup crumbled queso fresco
⅓ cup crumbled queso Cotija
Preparation
To make the crust:
- In a medium bowl, mix the flour with fresh herbs and salt. Incorporate the butter and the shortening into the flour with your fingers, until the mix resembles coarse meal. A tablespoon at a time, add the cold water, and incorporate it into the mix, until you can gather the dough into a ball. Pat into a flat thick circle of about 5” to 6” and wrap in plastic wrap or wax paper. Chill in the refrigerator for at least an hour and up to 48 hours.
- When ready to use, set the rack in the middle of the oven and preheat to 375°F.
- Roll out dough on a lightly floured surface into a circle of about 11” to 12” and transfer it to a 9” pie dish. Press so that the dough covers the bottom and sides and has an overhang around the edge of about ½”. Shape it either by pressing with a fork, or by crimping with your fingers as if making empanadas.
- Prick the dough all over with a fork. Cover it with parchment paper or aluminum foil, including the sides, and add a cup of dried beans to weigh it down. Par-bake in the oven for 8 to 9 minutes.
- Meanwhile, beat the egg white with a whisk or fork until frothy.
- Remove crust from the oven, remove beans and paper. Brush crust with the beaten egg white and bake for another 10 minutes.
To make the quiche:
- In a medium bowl, whisk together the Eggland’s Best eggs, the egg yolk you had set aside, milk, salt and pepper.
- Spread the ham and pickled jalapeños all over the pre-baked crust. Pour in about half of the egg mixture. Spread the cheeses evenly and then pour in the remaining egg mixture.
- Bake until the top is pillowy and has a golden brown color, about 30 to 35 minutes. Serve with a green salad on the side.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 slice (347g) |
|---|---|
| Calories | 650 |
| Fat | 42g |
| Saturated Fat | 19g |
| Cholesterol | 225mg |
| Sodium | 1730mg |
| Carbohydrates | 38g |
| Dietary Fiber | 5g |
| Protein | 29g |
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