Overhead view of Chips and Salsa Quiche on a wood background with Mexican decor surrounding it

Gluten-Free Chips & Salsa Quiche

Just like you can use crushed cookies or graham crackers as pie crust, you can use crushed tortilla chips for quiche! That’s right. That inventive idea is the inspiration behind this Gluten-Free Chips & Salsa Quiche recipe.

This recipe is so simple that it can be whipped up on a weekday or a weekend, for your family or for guests. That makes it ideal for a Cinco de Mayo meal. I can see this being paired with some pineapple margaritas for lunch on the patio. Sounds like a pre-weekend fiesta to me!

For this recipe, I used Xochitl chips and salsa. You can use any of their salsas you like best.

Get more gluten-free Cinco de Mayo recipes.

Chips and Salsa Quiche slice on a maroon plate on a wood table with plate of quiche in the background

5 from 1 vote
Overhead view of Chips and Salsa Quiche on a wood background with Mexican decor surrounding it
Print Recipe

Gluten-Free Chips & Salsa Quiche Recipe

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Mexican
Servings: 6 servings
Calories: 606kcal
Author: Gluten Free & More


  • Gluten-free nonstick cooking spray
  • 9 ounces (2/3 of a bag) Xochitl corn tortilla chips
  • 6 tablespoons unsalted butter , melted
  • 10 large eggs ,
  • ¼ cup heavy cream
  • ½ teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • 1 cup Xochitl salsa of choice , plus more for serving
  • 2 cups shredded sharp cheddar cheese
  • Sour cream and cilantro for serving , optional


  • Preheat the oven to 350 degrees. Spray a deep dish 9-inch pie pan with cooking spray.
  • Put the tortilla chips in a food storage bag and crush with a rolling pin until fine crumbs. You should have 3 cups crushed chips. Combine with the melted butter and press the mixture firmly into the bottom and up the sides of the prepared pie pan. Bake for 10 minutes. Leave the oven on.
  • Whisk the eggs with the cream, salt, and pepper. Add the salsa and cheese and stir well. Pour into the pie crust, place on a baking sheet and bake for 40-45 minutes or until the center is set. Let cool for a few minutes before serving.
  • Serve with sour cream, extra salsa, and cilantro if desired.


Nutrition Facts
Gluten-Free Chips & Salsa Quiche Recipe
Amount Per Serving
Calories 606 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 20g100%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 12g
Cholesterol 352mg117%
Sodium 972mg41%
Potassium 334mg10%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 3g3%
Protein 22g44%
Vitamin A 1479IU30%
Vitamin C 1mg1%
Calcium 375mg38%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Chips Cinco de Mayo Eggs Mexican Quiche Salsa Xochitl
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