Taco Quiche – Recipe

taco quiche

A quiche with all of the flavors of a taco



For the crust for a 9″ pie:

  • 1 1/4 cups all purpose flour
  • 6 TBS cold unsalted butter
  • 2 TBS shortening
  • 1/2 tsp salt
  • 1/4 cup dried tomato flakes (optional)
  • 1 TBS apple cider vinegar
  • 24 TBS ice water

For the Filling:

  • 1/4 lb ground beef
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/21 tsp chili powder
  • 1/4 onion, diced
  • 1 tsp olive oil
  • 1 small green pepper, diced
  • a few slices of jalepeno if desired
  • 1 cup shredded cheddar cheese
  • 4 large eggs
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper


Make the quiche crust:

  • Add the flour and salt to a large bowl and mix well.
  • Add the tomato flakes.
  • Cut the cold butter into chunks and drop into the flour. Add the shortening.
  • Cut the fats into the flour with a pastry blender or two knives. When the mixture looks like small peas add the apple cider vinegar and two tablespoons of ice water. Stir with a fork. If the mixture will hold together when you squeeze it, gather it together and put it on a lightly floured surface. If it needs a bit more liquid add the ice water a tablespoon at a time, checking after each addition. Do not add too much water.
  • Knead the dough until it comes together as a cohesive whole and form into a disc. Wrap in wax paper or plastic and refrigerate for at least an hour.

Make the Quiche:

  • After the hour is up bring the dough out of the refrigerator and place on a lightly floured surface.
  • Let it rest about 10 minutes
  • Roll out to a circle that exceeds your pie dish by about 2″.
  • Arrange the dough in your dish, crimping the edges, and return to the refrigerator while you make the filling.
  • Preheat the oven to 400°
  • Add the ground meat to a large fry pan over medium high heat. After it has browned, drain off any excess fat.
  • Add the cumin, garlic, onion powder, chili powder and salt. Adjust for taste. Revomve the meat and set aside.
  • Return the pan to the heat and add 1 tsp of olive oil and the onions. Cook until the onions are nicely browned. Add the green peppers – and jalapenos if using – and cook just until the peppers start to wilt. Remove from the heat.
  • Crack the eggs into a  bowl.
  • Add the milk, salt and pepper and whisk it all together. Now you are ready to assemble the quiche.
  • Take the dough out of the refrigerator. Put the pie plate on a rimmed baking sheet to make it easier to carry to the oven.
  • Add about 1 cup of the ground meat to the bottom of the pie plate. Just enough so that it covers the bottom but is not overloaded.
  • Next add the onions and peppers, then the cheese.
  • Slowly pour the egg and milk mixture over top.
  • Put the quiche in the preheated oven and bake at 400° for 15 minutes and then lower the heat to 300° and bake for another 30 minutes. If the quiche wobbles just the slightest bit at center it is done. If it is still really wiggly it will need more time so bake at 5 minute increments until it is done.
  • Let it sit for 10 minutes before cutting into it.

Keywords: quiche, taco