Fiesta Brunch Quiche

This southwestern quiche with Fresh Cravings Salsa will take your next brunch get-together to the next level.

TOTAL TIME1hr 15 min.


  • 1 15 oz package refrigerated pie crusts
  • 9 oz roll of chorizo – cooked and drained
  • 2 teaspoons vegetable oil
  • 1/4 cup each of diced red, yellow and orange bell pepper
  • ½ cup each diced green zucchini and yellow squash
  • ¼ cup diced white onion
  • 1 Teaspoon ground cumin
  • ½ cup crumbled feta
  • ½ cup shredded sharp cheddar cheese
  • ½ cup shredded pepper jack cheese
  • 5 large eggs, lightly beaten
  • ½ cup half and half
  • 1 Tablespoon flour
  • ½ cup Fresh Cravings Restaurant Salsa – medium, drained
  • Garnish with sour cream, FC salsa, chopped cilantro, sliced avocado


  1. Unfold and stack 2 pie crusts; gently roll or press crusts together. Fit pie crusts into a 9-inch greased pie plate fold edges under, and crimp. Line pie shell with parchment, fill with pie weights or dried beans and bake at 425° for 15 minutes.
  2. Heat vegetable oil in skillet over medium high.
  3. Add all peppers, squashes, onion and cumin. Sauté for 5 minutes. Set aside.Combine cheeses and set aside.
  4. Stir together eggs, half and half, flour and salsa. Add vegetable mixture.
  5. Line baked pie shell with chorizo, ½ of egg vegetable mixture, and ½ of cheeses. Repeat with egg and cheese mixtures.
  6. Bake at 375° for 40 minutes or until set. Cover crust edges with foil if necessary.
  7. Let stand 10 minutes before serving and garnish.