READY IN ABOUT 1½ hrs

Mexican Taco Quiche

Read Reviews (12)

"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!" — RockingItCountryStyle

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 55 mins
READY IN 1 hr 25 mins

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 More Reviews

Most Helpful Positive Review

Sep 18, 2012

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 salsa verde and red bell pepper instead of green. Cutting those ingredients back, I had no issue with an overfull crust. I served this with oven roasted home fries. My husband and I thought this was okay, my two boys loved it.

—Sarah Jo

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Most Helpful Critical Review

Apr 25, 2011

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 across & l 1/2 inches deep. There was a lot of the egg/milk mixture left over. It makes a tasty quiche but halve the recipe & use a large pie dish.

—cardinal

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14 Ratings

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May 10, 2011

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 them the next day as leftovers. Awesome recipe. Thanks!

—Kim H.

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Jan 17, 2012

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, because a half an onion is unheard of in my household :) My husband loved this so much, I am definitely gonna make it often. I am kind of an amateur cook, but am trying to do it more often, and this really boosted my cooking ego. My husband said he couldn't believe I made something that tasted this good. Thanks!!

—pamcooks

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Jan 09, 2012

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!!!

—MelissasBag

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Aug 19, 2011

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 about 1/2 a pound of hamburger meat and 3/4 cup of milk. My children and I enjoyed the end result, but my DH was not impressed.

—Nicole

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Jan 17, 2012

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!!

—ValerieLynn

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Jan 06, 2012

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 big hit". I followed other reviewers advise and scaled down the ingredients. I used 3 eggs, 1 cup milk, kept the green pepper the same at 1/2 c., used 1/4 large onion, about 1.5 c. cooked taco meat, 2 handfuls shredded cheddar (didn't have mex cheese blend on hand), and 1/2 tomato chopped (instead of salsa which I also did not have). I baked it in a deep 9" pie plate in my gas oven for 50 minutes. It sure looked pretty and smelled great coming out of the oven. If I wasn't trying to loose my extra holiday weight, I would have had a slice.

—LauraBienz

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Nutrition

Calories
528 kcal
26%

Carbohydrates
20.7 g
7%

Cholesterol
211 mg
70%

Fat
35.8 g
55%

Fiber
1.5 g
6%

Protein
30.1 g
60%

Sodium
1060 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Taco Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 528
Calories from Fat: 322

% Daily Value *
Total Fat 35.8g 55 %
Saturated Fat 19.3g 96 %
Cholesterol 211mg 70 %
Sodium 1060mg 42 %
** Potassium 364mg 10 %
Total Carbohydrates 20.7g 7 %
Dietary Fiber 1.5g 6 %
Protein 30.1g 60 %
Sugars 5g
Vitamin A 7 %
Vitamin C 12 %
Calcium 13 %
Iron 23 %
** Thiamin 16 %
** Niacin 49 %
** Vitamin B6 15 %
** Magnesium 9 %
** Folate 22 %

* 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.