Southwestern Quiche with Cornbread Crust

Presented by: Anna Berman, Seattle

Ingredients for Crust

  • 1 8.5-ounce package cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 1-2 teaspoons sugar
  • hot pepper sauce to taste
  • 1/3 cup diced onion
  • 1/3 cup chopped cilantro

Ingredients for Filling

  • 2 poblano peppers
  • 2 linguica links
  • 2/3 cup diced red onion
  • 8 eggs
  • 1 cup milk (or half-and-half if you are feeling extra decadent)
  • salt and pepper to taste
  • 8 ounces pepper Jack cheese, shredded
  • 2/3 cup chopped cilantro

Preheat oven to 400 degrees and grease a 9 x 13-inch baking dish.

Whisk together crust ingredients and evenly spread over the bottom of the baking dish. Bake in the preheated oven for 15 minutes. Remove from oven.

If you are lucky enough to have a gas stove, use it to roast the poblano peppers. Place the peppers directly over medium-high flame, and continue to roast until the skin is black and blistered. Use a pair of long tongs to rotate the peppers while roasting, to ensure even cooking. Once done, place the peppers into a bowl and cover tightly with plastic wrap. Why? You might ask. Covering the peppers with plastic will create steam inside the bowl, separating the skin of the peppers from the flesh and making them very easy to peel. Do not rinse your peppers - along with the water, you will wash away all the delicious flavor you just worked so hard to create! Instead, pull the skin off the peppers using a paper towel. Seed the peppers and roughly chop. If you don’t have a gas stove, you can roast the peppers in the oven under the broiler.

Remove the skin from linguica links and dice into 1/4-inch pieces. Heat a large skillet over medium-high heat. Add linguica and onion and cook for about 10 minutes, stirring often. Add diced poblano peppers and cook for another 3 to 5 minutes.

In a separate bowl, whisk eggs, milk and salt and pepper to taste.

Sprinkle 2 ounces of the cheese and cilantro over the cornbread crust. Evenly spread linguica mixture over cilantro and cover with the egg mixture and remaining cheese. Bake at 400 degrees for 20 minutes, or until eggs are set and cheese has melted. Remove from oven

Preheat broiler to high and place the quiche under the broiler for 60 to 90 seconds, just until the cheese bubbles up and browns nicely.

Allow the quiche to sit for 10 to 15 minutes and serve.



Thanks a lot for sharing this. I really like Quiche recipes It really helps you when you have something quick to make for a hungry child returning from school. Thank you.


My son has a birthday in a few days the event is far away and I wanted to find out what the best way to heat a pie after it has cooled.

Thank you


I made this for the first time yesterday...
I don't think the base crust mix is enough to spread over a 9 x 13 baking dish. I used one that was about 8 by 9 and this works out well. (Note the photo is in a round pan!)

I thought the "custard" sounded a bit bland and I added 1/2 t ancho chile powder, 1 t ground coriander, and 1/2 t ground cumin.

I only used 6 eggs and added a half cup of cream to the custard-- there was hardly enough fluid to cover that big old base.

This was perfect and a real keeper. By the way I have seen linguica in Costo. The ones I buy come in 10 inch long pieces (almost like Keilbasa) and ONE of these is plenty.


I found it much easier to use two canned green chilies instead of the time-consuming job of preparing the poblano peppers. I just seeded them and cut into small pieces. It was delicious!


It's a breakfast quiche, and pretty flexible, so you could use just about anything in place of the linguica. It's on the spicy side, so chorizo or your fave sausage would be good substitutes. We like Soyrizo, a vegetarian version of chorizo :)


What are linguica???


What in the world are linguica.? Small sausages????


What would you use if you couldn't find linguica?


linguica are Portuguese sausages, not Chorizo, thou.

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