Zenith Chili Mango Chicken Quiche
Crustless Mango Chili Chicken Quiche
This crustless chicken quiche pairs sweet mango, gentle chile heat, cheddar, and green onion in a tender egg bake made for brunch or a light supper.
About This Recipe
Zenith Chili Mango Chicken Quiche is a sunny, savory egg bake with enough character to make brunch feel special. Sweet mango softens the warmth of chili and cayenne, while chicken and cheddar give each slice a satisfying center. It is crustless, so the preparation stays simple and the fruit, herbs, and spices remain the focus.
Quiche belongs to the long tradition of European egg bakes, but the flavors in this version take a more tropical, Mexican-inspired turn. Mango and chile are natural companions in Mexican cooking, where bright fruit is often balanced with heat, lime, or savory seasoning. Folding that pairing into a brunch-style bake creates something familiar in shape and unexpected in flavor.
Fresh mango should be ripe enough to taste fragrant but firm enough to hold its shape in the oven. Its juices mingle with the custard as it bakes, adding small pockets of sweetness rather than turning the whole dish into a dessert. Green onion brings a fresh edge, and cheddar gives the fruit and chile a warm, salty counterpoint.
Because there is no pastry crust, the flour and baking powder help the filling slice cleanly while keeping the interior tender. Mix the batter only until the dry ingredients disappear, then fold in the chicken and mango gently so the pieces stay distinct. The center is ready when it reaches 160°F (71°C) and has just stopped wobbling loosely.
A short rest is part of the recipe, not an afterthought. Ten minutes on a cooling rack lets the custard settle and keeps the first slice from collapsing on the plate. A cool spoonful of sour cream makes the chile taste rounder, while a crisp salad or fresh fruit keeps the meal light.
This quiche works well for a late breakfast, a packed lunch, or a simple supper with a green salad. Bake it a day ahead, cool it completely, and refrigerate it covered; the slices reheat gently without losing their soft texture. Use leftovers within three to four days, warming only what you plan to eat so the eggs stay tender.
Ingredients
- 1 pound cooked chicken breast, shredded (454g)
- 1 cup diced mango (150g)
- 1 cup shredded cheddar cheese (100g)
- 1 cup all-purpose flour (120g)
- 4 large eggs (200g)
- 1 cup milk (240mL)
- 1 teaspoon baking powder (4g)
- 1/2 teaspoon salt (3g)
- 1/2 teaspoon black pepper (1g)
- 2 tablespoons olive oil (30mL)
- 1/4 cup chopped green onions (25g)
- 1 teaspoon chili powder (2g)
- 1/4 teaspoon cayenne pepper (0.5g)
- 1/4 cup sour cream (60g), for serving
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Step by Step Instructions
- Heat the oven Preheat the oven to 375°F (190°C). Lightly oil a 9-inch quiche or pie dish with a little of the measured olive oil.
- Mix the dry ingredients Whisk the flour, baking powder, salt, black pepper, chili powder, and cayenne pepper together in a large mixing bowl.
- Whisk the custard In a medium bowl, whisk the eggs and milk until smooth and evenly combined.
- Combine the batter Pour the egg mixture into the dry ingredients and stir gently until no dry pockets remain. A few small lumps are fine.
- Add the filling Fold in the shredded chicken, diced mango, green onions, and shredded cheddar until the ingredients are distributed throughout the batter.
- Finish the mixture Stir in the olive oil, reserving enough to grease the dish if you have not already done so. The mixture should be thick but spoonable.
- Fill the dish Transfer the mixture to the prepared dish and smooth the top with a flexible spatula so it bakes evenly.
- Bake the quiche Bake for 35 to 40 minutes, until the edges are lightly golden and the center reaches 160°F (71°C) and no longer jiggles loosely.
- Rest the bake Set the dish on a cooling rack and let it rest for 10 minutes. This gives the egg bake time to finish setting and makes cleaner slices.
- Check the center Insert a thin knife near the middle; it should come out with a little moisture but no loose liquid custard.
- Slice the quiche Cut the crustless quiche into four wedges with a sharp knife and transfer the slices to plates.
- Serve Top each slice with a spoonful of sour cream and serve warm, with a crisp salad or fresh fruit alongside.
Utensils
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Flexible spatula
- 9-inch quiche or pie dish
- Measuring cups
- Measuring spoons
- Mixing spoon
- Oven
- Cooling rack
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 510 kcal | 26% |
| Protein | 32 g | 64% |
| Fat | 27 g | 35% |
| Saturated Fat | 10 g | 50% |
| Carbohydrates | 36 g | 13% |
| Sugars | 9 g | — |
| Fiber | 2 g | 7% |
| Sodium | 760 mg | 33% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Swap chicken for cooked shrimp or crumbled tofu.
- Add bell peppers, spinach, or fresh jalapeños for extra color and heat.
- Serve with avocado salad, crisp slaw, or fresh fruit.
Storage & Reheating
Within two hours of baking, cool leftover quiche and refrigerate it in a shallow airtight container at 40°F (4°C) or below. Use it within three to four days.
Reheat individual slices in a low oven or microwave until just warm. Add sour cream after reheating so the topping stays cool and fresh.
Practical Cooking Notes
Ripe but firm fruit stays in distinct pieces instead of disappearing into the custard.
Stir only until the flour disappears so the crustless bake stays tender.
A ten-minute rest gives the center time to finish setting before you slice.
Frequently Asked Questions
Does this mango chicken quiche have a crust?
No. This is a crustless quiche-style bake; the flour and eggs form a tender sliceable base in the greased dish. If you prefer pastry, bake an unfilled crust first and watch the filling closely as it cooks.
What kind of mango works best?
Use a ripe but firm fresh mango so it stays in small pieces as the quiche bakes. Thawed frozen mango can also work; drain it well and pat it dry before dicing.
How can I keep the quiche from becoming watery?
Drain excess liquid from the mango, use cooked chicken that is not wet, and bake until the center reaches 160°F (71°C). Let the quiche rest for 10 minutes before slicing so the custard can finish setting.
Can I make this quiche ahead of time?
Yes. Bake it up to one day ahead, cool it completely, cover it, and refrigerate it. Reheat individual slices in a low oven or microwave until just warm, then add sour cream after reheating.