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Cactus and Ancho Chilie Quiche

It is undeniable that European culture influenced Mexican gastronomy, since with the arrival of the Spaniards, European, Asian and African ingredients were incorporated into the preparation of pre-Hispanic dishes, creating a true culinary blend. This delicate cactus quiche is a clear example of this culinary fusion.


For the dough:

  • 250g flour
  • 180g butter
  • ½ teaspoon salt1 egg yolk
  • 1 (quiche mold of approx. 28cm in diameter)


For the filling:

  • 3 eggs and the remaining egg white
  • 1 cup milk
  • ½ cup cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion (finely chopped)
  • 1 900g jar of nopales (Cactus) in strips
  • 2 tomatoes, finely chopped
  • 1 teaspoon ground Ancho chile or to taste



Mix the flour with the butter, salt and egg yolk until a homogeneous dough is obtained. If necessary, add a little cold water. Form a ball with the dough and refrigerate it wrapped in plastic wrap for at least one hour. Once this time has passed, roll out the dough with a rolling pin and cover the previously greased quiche mold with it.

Drain and rinse the nopales well. Beat the eggs and the remaining egg white with the milk, cream, salt and pepper. Heat the butter and the olive oil in a large frying pan. Once hot, add the onion and sauté until it is golden brown. Add the well-drained nopales and sauté for about 5 minutes more, then add the chopped tomatoes and the tsp. of ground ancho chile, season the mixture with salt and pepper and let it cook for another 5 minutes approx. Once cooked, spread them on the mold previously covered with the dough, add the grated cheese and finally the egg and milk mixture. Bake in a preheated oven at 200°C for 35 minutes. It‘s ready!

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