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Recipe of Quiche with 4 Mexican Cheeses

Quiche with 4 Mexican Cheeses

45 mins
35 mins
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If you love cheeses, try this recipe based on Mexican cheeses! With a touch of itchiness. Ideal to share with the family. Its flavor and texture will enchant you.
Learn more about Brenda Villagomez


20 portions
  • 1 1/2 cups wheat flour, 250 grams, for the shortcrust dough
  • 1/2 teaspoons salt, for the shortcrust pastry
  • 1 teaspoon sugar, for the shortcrust pastry
  • 1 egg, for the shortcrust pastry
  • 1 cup butter, 125 grams, for the short dough
  • 3 tablespoons water, cold, for the shortcrust pastry
  • wheat flour, to extend
  • butter, to grease
  • 4 tablespoons olive oil, for the onion with chili
  • 1 1/2 cups onion, in strips, for the onion with chili
  • pepper, freshly ground, for the onion with chili
  • 2 jalapeño peppers, finely chopped, for the onion with chili
  • 1 teaspoon mustard, for the onion with chili
  • 3 tablespoons vinegar, balsamic
  • salt, for the onion with chili
  • 3 eggs, for the filling
  • 1 cup whipping cream, for the filling
  • 1 pinch nutmeg, for the filling
  • pepper, for the filling
  • salt, for the filling
  • 1 cup asadero cheese, grated
  • 1 cup Oaxaca cheese, grated
  • 1 cup chihuahua cheese, grated
  • 1/2 cups Cotija cheese, fallen apart
  • salad, of purslane, to accompany


For the shortcrust pastry, on a flat surface pour the flour, with your fist make a hole in the center, place the salt, sugar, egg and butter, mix with the help of your hands imagining that you are crumbling sand, this will help not to overwork the dough. When the ingredients are moderately integrated, pour the cold water and finish incorporating. Form a ball with the dough, cover with plastic wrap and refrigerate for 30 minutes.
Spread the dough out on a floured surface, transfer to a greased tart pan and remove the excess, so that the pan is completely covered. Place a circle of aluminum foil on the dough and some beans, chickpea or rice. Bake for minutes at 180 ° C. Take out of the oven, remove the grains, the aluminum and let cool.
For the onion with cuaresmeño, on a pan with hot olive oil place the onion in strips, cook while stirring over low heat until it begins to have a slightly dark tone, add the pepper and the cuaresmeño chili while continuing to move , cook for 5 more minutes. Add the mustard and balsamic vinegar, season with salt and let it darken a little more, the liquid will begin to reduce. Remove from heat and cool.
For the filling, pour the eggs over a bowl, beat with a hand balloon whisk until the color becomes uniform and the texture is a bit fluffy. Add the whipping cream, nutmeg, pepper and a little salt (as cheeses are usually salty), keep stirring until integrated.
Mix the cheeses in a bowl and integrate completely.
Preheat the oven to 180 ° C.
Assemble the quiche, pour the onion and chili mixture over the precooked cake, add the cheese mixture without completely filling the cake, add the liquid little by little until it is covered, if necessary, place the cheeses and the liquid. Bake for 30 to 40 minutes at 180 ° C or until the consistency is solid. Remove from the oven, accompany with fresh purslane salad.


Accompany with white wine and fresh purslane salad.


If you want the cake to be a bit more spicy, substitute the cuaresmeño pepper for habanero pepper, you'll love it!

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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