Mexicali Quiche with Avocado Crust

Total Time: Prep: 30 min. Bake: 30 min. + standing,Makes: 12 servings

New Mexican cuisine is my favorite, and this quiche uses an avocado crust filled with many delicious ingredients. Top with chopped cilantro for garnish. —Johnna Johnson, Scottsdale, Arizona


  • 6 ounces fresh chorizo
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups crushed Ritz crackers (about 38 crackers)
  • 1/2 teaspoon salt
  • 2/3 cup butter-flavored shortening
  • 1/2 cup cubed ripe avocado
  • 2 cups shredded Swiss cheese
  • 1 plum tomato, seeded and chopped
  • 1 can (4 ounces) chopped green chiles, drained
  • 5 large eggs
  • 1 cup heavy whipping cream
  • 1 cup half-and-half cream
  • 1/2 teaspoon ground cumin
  • Additional ripe avocado, peeled and sliced, optional


  1. Preheat oven to 400°. In a small skillet, cook chorizo over medium heat until cooked through, 4-5 minutes, breaking into crumbles; drain. Meanwhile, in a large bowl, mix flour, crackers and salt. Cut in shortening and avocado; toss with a fork until dough holds together when pressed. Press dough onto bottom of a greased 13×9-in. baking dish; prick with a fork.
  2. Spoon chorizo over crust; top with cheese, tomato and chiles. In a large bowl, whisk eggs, heavy cream, half-and-half and cumin until blended; pour over top.
  3. Bake on a lower oven rack until a knife inserted near the center comes out clean, about 30 minutes. Let stand 10 minutes before cutting. If desired, serve with additional avocado.


1 piece: 475 calories, 36g fat (15g saturated fat), 139mg cholesterol, 481mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 14g protein.

See also  Mom’s Meat Loaf

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