Irresistible Southwestern Chipotle Quiche with Hashbrown Crust: A Flavorful Vegetarian Delight
Prepare your taste buds for an explosion of flavor with this vibrant, veggie-loaded Southwestern Chipotle Quiche. Boasting the unmistakable spicy and smoky notes of chipotle peppers, this quiche is a culinary masterpiece. It’s generously filled with sweet roasted corn, protein-rich black beans, fresh green onions, and creamy cheddar cheese, all encased in a unique and delightfully crispy hashbrown potato crust. This isn’t just a breakfast dish; it’s a versatile, one-dish wonder that shines equally bright at lunch or as a satisfying dinner.
You may have noticed from my past posts that I often mention my sons. They are typically my enthusiastic, bottomless-pit taste testers, always ready to offer their critiques on whatever new recipe I’m concocting. My daughter, however, has a slightly different approach to food. At the close of last Christmas break, she made a significant decision: to embrace vegetarianism. This change has been a considerable adjustment, not just for her, but for me as well.
Since she committed to a vegetarian diet, I’ve decided to join her in a meat-free journey during Lent, only consuming meat during dinner. This shared experience has transformed our kitchen into a collaborative space where we plan and cook her vegetarian meals together. It’s been a fantastic opportunity for both of us to explore new culinary horizons and deepen our understanding of plant-based cooking. Our most recent success? This incredible Southwestern Chipotle Quiche.
A Delicious Journey into Vegetarian Cooking
This culinary journey has truly been a rewarding experience for both of us. My daughter is developing essential cooking skills and learning to plan healthy and balanced meals. For me, having a cooking partner makes adhering to my Lenten diet so much easier and more enjoyable. This Southwestern Chipotle Quiche is a testament to our joint efforts and a truly triumphant vegetarian creation.
This quiche is absolutely brimming with a variety of fresh, flavorful vegetables and infused with an amazing smoky chipotle kick. It all begins with a unique and sturdy hashbrown potato crust, which offers a delightful textural contrast to the creamy filling. Once the golden crust is perfectly baked, it’s generously filled with vibrant roasted corn kernels, hearty black beans, thinly sliced green onions, and fresh chopped cilantro, all topped with a layer of sharp cheddar cheese before the rich egg mixture is poured over the top.
The Secret Ingredient: LA MORENA® Chipotle Peppers in Adobo
But this isn’t just any ordinary egg mixture. The true star of this quiche is the smoky, spicy, and intensely flavorful kick that comes from adding LA MORENA® Chipotle Peppers in Adobo to the eggs. These magical peppers, with their rich, complex notes, transform a simple egg custard into a vibrant, Southwestern-inspired sensation. Their signature smoky heat elevates the entire dish, creating a harmonious blend of flavors that will keep you coming back for more.
Before serving, I love to elevate the fresh flavors even further by sprinkling on some extra chopped cilantro and topping each slice with creamy, freshly sliced avocado. These garnishes not only add a burst of color but also complement the smoky chipotle perfectly. So, whether you’ve temporarily cut meat out of your diet for Lent, or if you’ve embraced a vegetarian lifestyle permanently, this Southwestern Chipotle Quiche is the perfect dish for you. It’s incredibly hearty and filling, ensuring you won’t feel like you’re missing out on anything. In fact, it’s so satisfying that it easily stands alone as a complete meal. Gather some friends, share a slice (or two!) of this Lenten-friendly dish, and savor the rich, bold flavors together!
Maximize Flavor: A Smart Tip for Leftover Chipotle Peppers
Let me share a little secret tip that has become a game-changer in my kitchen for using leftover LA MORENA® Chipotle Peppers and their amazing adobo sauce. I absolutely adore this stuff, and I hate to waste a single drop of its smoky goodness! After I’ve used what I need for a recipe like this quiche, I take the remaining peppers and sauce and run them through my food processor until they form a smooth puree. Then, I pour this concentrated, flavorful puree into an ice cube tray to freeze.
This simple trick allows me to have instant access to that incredible smoky, spicy chipotle flavor whenever I need it. Later, when I’m whipping up a batch of homemade salsa, simmering a hearty chili, making savory tacos, or even enhancing a marinade, I just pop a frozen chipotle cube right into the mix. It’s an incredibly easy and efficient way to add a ton of deep, complex flavor to almost any dish without any extra effort. LA MORENA® peppers truly stand out for their exceptional quality and consistent flavor, which is why they are the only brand I ever buy. Trust me, once you try this hack, you’ll wonder how you ever cooked without it!
This post has been sponsored by La Morena. All opinions are my own.
Southwestern Chipotle Quiche
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Ingredients
- 6 large eggs
- 1 teaspoon salt (divided)
- 1 1/2 cups shredded hashbrowns (thawed if frozen)
- 1/2 cup black beans (rinsed and drained)
- 1/2 cup roasted corn (canned or frozen, thawed)
- 3 green onions (thinly sliced)
- 1-2 Tablespoons fresh chopped cilantro
- 1/2 cup shredded cheddar cheese
- 1/2 cup whole milk
- 2 LA MORENA® chipotle peppers in adobo (plus 1-2 teaspoons adobo sauce)
- (Optional: Fresh sliced avocado and extra cilantro for garnish)
Instructions
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Preheat your oven to 375 degrees F (190 degrees C). Lightly spray a 9-inch pie plate with nonstick cooking spray to prevent sticking.
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In a small bowl, combine the thawed shredded hashbrowns with 1/4 teaspoon of salt and one of the eggs. Mix thoroughly until well combined. Using a spoon or your hands, firmly press this hashbrown mixture evenly into the bottom and up the sides of the prepared pie plate, forming a sturdy crust. Bake this crust for 15 minutes, or until you see the edges begin to turn a light golden brown and appear crispy.
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Carefully remove the partially baked crust from the oven. Evenly sprinkle the black beans, roasted corn, sliced green onions, and chopped cilantro over the bottom of the hashbrown crust.
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In a blender or food processor, combine the remaining 5 eggs, 3/4 teaspoon of salt, the LA MORENA® chipotle peppers, the adobo sauce, and the whole milk. Blend until the mixture is smooth and the chipotles are fully incorporated, creating a beautifully spicy and smoky egg custard. Carefully pour this flavorful egg mixture over the vegetables in the pie plate, then sprinkle the shredded cheddar cheese evenly over the top.
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Return the quiche to the preheated oven and bake for 25-28 minutes, or until the center is fully set and a knife inserted into the middle comes out clean. The top should be lightly golden and the cheese melted and bubbly.
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Once baked, remove the quiche from the oven and let it stand for 5 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.
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Serve warm, garnished with fresh sliced avocado, extra chopped cilantro, and a dollop of your favorite salsa, if desired, to further enhance the Southwestern flavors. Enjoy!
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