South-of-the-Border Egg Beaters Quiche with Cilantro Salsa
A lighter take on classic Southwestern quiche, this dish combines Egg Beaters with fresh corn, diced green chilies, and sautéed peppers and onions in a flaky pie crust. What sets it apart is the bright, fresh cilantro salsa served on top—made from drained Ro*Tel tomatoes and cilantro—which adds a vibrant contrast to the creamy custard filling. The hot pepper sauce provides subtle heat throughout, while the corn and bell pepper deliver sweetness and texture. This recipe is ideal for those watching fat intake, as it uses egg substitute and fat-free milk instead of whole eggs and cream. Serve it warm or at room temperature for brunch, lunch, or a light dinner. The combination of Southwestern spices, fresh herbs, and canned chilies makes this a no-fuss crowd-pleaser that tastes homemade without extensive prep.
Ingredients
- 1 8 teaspoon, ground black pepper
- 1 8 teaspoon, hot pepper sauce
- 1 tablespoon all-purpose flour
- 1 4 cup, fresh cilantro, chopped(optional)
- 1 can (10 oz) Ro*Tel Original Diced Tomatoes & Green Chilies, drained
- 1 tablespoon butter
- 1 2 cup, drained canned whole kernel corn
- 2 tablespoons red bell pepper, chopped
- 1 1 3, cups
- 1 8 teaspoon, salt
- 1 frozen pie crust (9-inch) thawed
- 1 4 cup, onion, chopped
- 1 cup Egg Beaters Originalwhole eggs (4 large)1:1note: increases saturated fat and calories; do not substitute with liquid egg whites alone as texture will suffer
Instructions
- 1
Preheat oven to 450°F. Lightly prick the pie crust with a fork and bake for 5 minutes or until lightly browned; set aside.
- 2
Reduce oven temperature to 350°F.
- 3
Melt the butter in a medium skillet over medium heat. Add onion and bell pepper; cook and stir for 6 minutes or until crisp-tender.
- 4
In a medium bowl, beat the milk, Egg Beaters, flour, salt, and black pepper with a wire whisk until well blended.
- 5
Add the onion mixture, corn, and hot pepper sauce; mix well.
- 6
Pour the filling into the prepared pie crust and sprinkle with 1 tablespoon of the cilantro. Cover the edge of the crust with aluminum foil to prevent overbrowning.
- 7
Bake for 30 minutes or until a knife inserted in the center comes out clean.
- 8
Meanwhile, combine the drained tomatoes and remaining cilantro in a small bowl to make the salsa.
- 9
Let the quiche stand for 10 minutes before cutting into 8 slices. Serve topped with the salsa.
Tips
Pre-bake the pie crust at 450°F for exactly 5 minutes—this prevents a soggy bottom while the filling bakes at the lower temperature. Watch closely to avoid over-browning.
Reserve half the cilantro for the fresh salsa topping. This two-stage use balances cooked cilantro flavors in the quiche with bright, raw cilantro in the finish.
Let the quiche rest 10 minutes before slicing. This allows the custard to set fully, ensuring clean portions that hold together.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in a 325°F oven until warmed through, about 15 minutes.
Assemble the quiche (without baking) up to 4 hours ahead; cover and refrigerate. Bake from chilled state, adding 5-10 minutes to baking time. The salsa can be made 2 hours ahead.
Serve warm or at room temperature. Pair with a simple green salad, Mexican rice, or black beans. A light white wine or agua fresca complements the cilantro and chiles.
Common Mistakes
Do not skip the 5-minute pre-bake of the pie crust to avoid a soggy, undercooked bottom.
Do not skip covering the crust edge with foil to prevent over-browning during the 30-minute main bake.
Do not overbake the filling to avoid a rubbery, separated custard; check at 30 minutes with a knife inserted in the center.
Substitutions
conf:3
Full guide →conf:2
conf:4
FAQ
Can I make this quiche ahead and freeze it?
Yes. Bake completely, cool, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently at 325°F until warmed through, about 20 minutes. Add fresh salsa just before serving.
What if I don't have Egg Beaters?
Use 4 large whole eggs beaten with the milk. This increases fat and calories but maintains the custard texture and taste. Whisk thoroughly to combine. Nutritional profile will differ significantly from the original recipe.
How long does this quiche keep in the refrigerator?
Cover and store up to 3 days. The crust may soften slightly after 2 days. Eat within 24 hours for best texture and food safety. Always reheat leftovers to 165°F before serving if stored beyond same day.