Mexican Taco Quiche

It’s more of a meat pie than a quiche. I might try using 5-6 eggs and a cup of cream next time and eliminating the water and cream cheese to see if that is more like a quiche. It was well received and I served it with salsa and sour cream and cut up nectarines and zucchini bread.

I wish I had read the reviews before I made this recipe. I needed a recipe for a crustless taco quiche because my BF likes to eat as low-carb as possible so I just followed this recipe, omitting the crust. I should have followed my instincts and reduced the amount of milk in this recipe. I baked this quiche for 45 minutes and it was not set in the center. I put it back in the oven for another 15 minutes. After cooling for 15 minutes I tried to slice the quiche but it was really not sliceable. I ended up scooping it out of the pan like a cobbler. The flavor was very good but I didn’t care for the consistency of the end product. *IF* I should decide to make this again I would definitely split the meat and the egg mixture between two pie plates and maybe reduce the crazy amount of milk. My boyfriend liked the flavors a lot and the soft consistency didn’t bother him at all.

There is no way the filling, as written, could fit into one pie crust. I always make 2 quiches and freeze one. Also, I have made this recipe with green pepper and without, and my family prefers it without the green pepper. Otherwise, great recipe.

I made it gluten-free by making a layer of cooked brown rice mixed with a couple of eggs instead of a crust, and made it more healthy by adding more vegetables (onions, zucchini and extra peppers). I used unsweetened almond milk in place of the regular milk with 6 eggs, and because of the quantity of rice and extra veggies, I baked it in a 9×13 pan. Everyone loved it!

Excellent! I like my food spicy, so added a layer of jalapeños on top of the beef. Used a quiche pan and a little less milk, and it was still full to the bursting! But oh so very good. Thanks for the recipe!

We made two pies with the same amount of ingredients. Delicious!

Great recipe….everyone loves it!

This was amazing!! I left out the pie crust and didn’t use all the cheese. I also used green salsa and red and yellow peppers. I made a pan of small muffin quiches and the rest fit in a 4 x 4 pan. It was delicious!!!!!!

It was perfect. Very tasty. I didn’t have any green peppers so just left them out and it was really good.

Very easy and tasty. I make a crustless version by spraying a 9×13 glass baking pan with canola spray and then sprinkling parmesan cheese on the bottom. (Freshly shredded, not the kind from a can!)

This was awesome! I thought it might be way too much liquid but it was prefect. Used a bigger then 9 inch pie plate a deep glass pie pan. This had a great flavor and wouldn’t change a thing but I think next time I might add some mushrooms and a some olives.

it tasted good, but 45 min. at 400 browned it too dark, but didn’t burn it, and it still wasn’t done. maybe my oven cooks too hot. next time i’ll try 350 for 1 hr.

Make it G.F.! I took corn tortillas and cut-to-fit a 7 X 11 glass pan. Brush both sides of tortillas with evo or in my case I used bacon fat (yes, not low cal), but great flavor. Bake crust for 5-6 min. In medium mixing bowl briefly whip eggs & milk(I used 4 eggs and 1/4 c. milk). Into beaten egg mixture, I added the prepared taco meat, 5 oz’s. bottled salsa with queso(heated slightly so it could be stirred into the mixture), we like things hot–so I added 2 T. fire-roasted tomatoes. Pour this into crust and top with 1/4 c. shredded extra-sharp cheddar cheese and place a sliver of jalapeno pepper above where each serving will be. Out of the oven offer chilled toppings of diced tomato, shreds of lettuce & sour cream if desired…Yum! I only baked it 14 min at 400.

Vegetarian Version – replace the beef with a package of defrosted frozen spinach. Otherwise the same. It was delicious!

The flavor was good, but the quiche was not like what I am use too. It was not fluffy and would not hold together.

This was pretty good. Family enjoyed it was dense, stuffy not fluffy!

Used the casserole method because my pie crusts were in thousands of pieces. Next time I’ll use a can of chiles instead of the green pepper. I’ll also not add any extra salt. Everyone liked this.

Definatly need to cut in half if youre using a pie crust. Tasted really good, love anything taco!

I used the handy change serving link and adjusted the recpie. I only had 1 pie crust and a lot of reviewers said there was way too mch filling. I cut the recipe in half to 4 servings and my crust was filled to the top. instead of using ground beef, I used 1 can of black beans and 1 can of pinto beans, added a packet of taco seasoning, a few tablespoons of water and heated it until the taco seasoning was mixed in. Turned out pretty good. My 6 year old loved it!

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.

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 the sides. It does make a lot of filling so I put mine in a 9×13 and baked at 325 for 40 minutes. It didn’t need a whole hour to bake. My kids kept coming downstairs asking what smelled so good and couldn’t wait to eat. My guests loved it as well. it is a keeper!