A delightful Tex-Mex inspired quiche with a spicy kick, perfect for brunch or dinner.
Preheat your oven to 375°F (190°C).
Always preheat your oven to ensure even cooking.
Place the pie crust into a pie plate, pressing it gently to fit.
Use a fork to prick the bottom of the crust to prevent bubbling.
Sprinkle the shredded cheddar cheese evenly over the bottom of the crust.
Using freshly shredded cheese melts better and enhances flavor.
Spread the diced tomatoes, green chilies, and sliced black olives over the cheese.
Drain the tomatoes well to avoid a soggy crust.
In a mixing bowl, whisk together the eggs, sour cream, chili powder, paprika, cumin, cayenne pepper, and garlic powder until smooth.
Ensure the spices are well incorporated for an even flavor.
Pour the egg mixture over the vegetables and cheese in the pie crust.
Pour slowly to avoid spilling over the edges.
Bake the quiche in the preheated oven for 50 minutes, or until the center is set and the top is golden.
Check doneness by inserting a knife into the center; it should come out clean.
Let the quiche rest for 5 minutes before slicing and serving.
Resting allows the quiche to firm up, making it easier to slice.
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