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October 26, 2020

Mexican flavors for World Egg Day!

Posted on October 10, 2013 by in Chicken, eggs

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Mexican flavors – vibrant, colorful and (egg)citing! Exactly the kind of flavors I want for World Egg Day which is tomorrow 11 October.

Mexican feasts I can do and I often do, because it is a great way to socialize around a meal! Little plates and bowls of deliciousness to share and pick on, is my kind of eating!

When I thought about my meal for World Egg Day, I could think of nothing else but Mexican flavors, but how? I did not have the time to prepare all the Mexican dishes and side dishes, but you know how it is , if your mind is stuck on something…. just follow it!


It was then that the idea of a Mexican Quiche started to form in my head….. tacos, sour cream, corn, chicken, peppers and coriander! I used the taco chips as my base and all the other flavors in the filling. The end result was packed with flavor and crunch all kept together with a savory egg custard!

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World Egg Day was established at the IEC ( International Events Calender) in Vienna in 1996 and since then World Egg Day is Celebrated worldwide on the second Friday of October. An egg is an unbeatable package when it comes to versatility and top-quality protein and it is very affordable! Throw convenience and taste into that package and you have a winning combination! Word Egg Days is to create an awareness of the goodness of eggs.

Back to my quiche, I will be serving it with some fresh coriander, a tomato salsa, fresh avocado and  a touch more sour cream!


Happy World Egg Day everyone!

Mexican Quiche

makes 1 quiche to serve 8


For the crust

1 packet (250 g) Doritos ( hint of smokey BBQ flavor)

300 ml flour

125 ml butter – melted



Place the corn chips and flour in a food processor and pulse until you have a fine crumb texture. Add the melted butter and pulse until the crumbs come together. Line a loose bottom quiche pan ( 25 cm) with the crumbs and place in the fridge for about 30 minutes.

For the filling

½ green pepper – chopped

½ red pepper – chopped

½ yellow pepper – chopped

1 large spring onion – chopped

250 ml corn – about  2 ears of corn or use tinned

5 ml smoked paprika

15 ml olive oil

2 ml salt

250 cream cheese

250 ml sour cream

6 large eggs

250 – 300 ml shredded cooked chicken – I bought a rotisserie chicken at Woollies



Preheat the oven to 180 C. Heat a pan on the stove and add the olive oil. Use a sharp knife and cut the corn off the cobs and together with the peppers add it to the pan. Add the salt and saute until the peppers and corn are cooked but not soggy. Mix the cream cheese, sour cream, eggs and grated cheese in a bowl and add the corn mixture. Pour into the prepared quiche pan. use the shredded chicken and place into the egg custard. ( it is important that you use some of the skin of the chicken to add to the smokey flavor of the quiche.) Bake for 45 minutes and switch the oven off. Leave to cool in the oven. Serve with salsa and avocado.


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2 Responses to “Mexican flavors for World Egg Day!”

  1. Ria 17 October 2013 at 6:14 pm #

    Die gerookte paprika, koop mens dit by die supermarke? Robertsons of Hinds of Ina Paarman.


  1. Society SouthMexican Quiche with Fresh Avocado - May 21, 2014

    […] all of the filling ingredients together. And just like with your favorite quesadilla, serve this Mexican Quiche with fresh avocado, salsa, and a dollop of sour cream to enhance the flavors. We can’t think of a […]

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