This Mexican-inspired quiche is a great breakfast or brunch main dish. Prepare the taco meat the night before and keep it refrigerated. Warm it up in the microwave the next morning to really speed up the prep time. I especially love serving this for a football brunch. Holds 'em over until halftime so I can watch the game too. Serve with sour cream and enjoy.
Ingredients
- eggs: 5 piece (beaten)
- milk: 2 cups
- chunky salsa: 1 jar (8 ounce jar)
- green bell pepper: 0.5 piece (chopped)
- onion: 0.5 piece (chopped)
- Mexican-style cheese blend: 1 pack (16 ounce pack, shredded)
- salt and black pepper: (to taste)
- ground beef: 1 pound
- packet taco seasoning mix: 1 piece (1 ounce)
- unbaked deep dish pie crust: 1 piece (9 inch)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Whisk together eggs, milk, salsa, bell pepper, onion, and cheese in a bowl. Season with salt and pepper. Set aside.
-
Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in taco seasoning.
-
Spread meat mixture into pie crust placed in a 9-inch pie dish. Pour egg mixture over 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.
