Mexican Taco Quiche

Mexican Taco Quiche

18
RockingItCountryStyle 1

"A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 528 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 1011 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
  2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
  3. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.

Footnotes

  • Cook's Note
  • Also try placing pie crust into muffin tins (uses two crusts) and following these directions to make individual mini-quiches! Adjust cooking times down to 25 to 40 minutes. Yields 1 dozen crowd pleasers!

Reviews

18
  1. 20 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I played with this recipe a bit to help it to fit into one pie crust. I cut the milk back by almost half and I used about a half pound of seasoned taco meat instead of a full pound. I did use sa...

Most helpful critical review

This makes a huge amount. More than will fit in a 9 inch deep dish pie crust. I used half the meat, half the cheese and still had way too much for the largest pie pan I had which is 11 inches a...

I played with this recipe a bit to help it to fit into one pie crust. I cut the milk back by almost half and I used about a half pound of seasoned taco meat instead of a full pound. I did use sa...

This makes a huge amount. More than will fit in a 9 inch deep dish pie crust. I used half the meat, half the cheese and still had way too much for the largest pie pan I had which is 11 inches a...

My family loved this recipe. I filled 2 nine inch deep dish pie crusts, and was worried that alot of it would go to waste, but it didn't. There was only a couple of pieces left, and we ate the...

This was so delicious! My kids loved it too and so easy to make. Instead of using pie crusts and to make it more gluten free, I tore up pieces of corn tortillas and placed on the bottom and up...

This dish is so easy to make and super yummy! I agree with everyone who said it makes too much filling, so make 2 quiches or cut the recipe in half. I will be making this again real soon!!!

I agree with the other reviewer's this recipe makes too much filling. In order to only make one quiche I used the five eggs and them eye balled it for the rest of the ingredients. I only used ...

This was awesome. Instead of following the other reviewers' instructions, I decided to spread 2 pie crusts into my enchilada pan, and it was perfect for one big quiche. I also used a whole onion...

Loved this! Hubby raved. I made it a dinner meal and didn't add eggs. I added cheese on top and baked it for 25 mins. Hummock!!

I found this recipe when looking for something to do with a pie crust and left-over taco meat. I sent it today with my husband to work and he and his co-workers devoured it. He said it was "a ...