Taco quiche recipe

Once upon a time, there was a little girl who was dragged to brunch. Brunch was scary for the little girl because it meant two things.

One, it meant that two meal opportunities were condensed down to one meal opportunity. This was not a good thing for the little foodie blogger in the making.

Two, the main dish at brunch was always quiche – ewy gooey, lukewarm, tasteless (except for the broccoli!) quiche. The very name sounded ewy gooey.

Then one day the little girl grew up, got married, had a couple of kids and decided she was going to invent a quiche that was firm, hot, and filled with flavor. This blog is about one of the many flavorful quiches that she now makes.

Enter taco quiche. Ole’!

Preheat oven to 350 degrees and get ready for a fiesta! Chop about 1/2 cup of yellow onion and toss into frying pan.

Add about 1 pound of ground beef and sizzle, sizzle, sizzle.

Drain grease and rinse well. Pat down with a clean paper towel to help remove as much excess juice as you can so that it doesn’t make your quiche ewy gooey!

Add your favorite taco seasoning in the amount the package says to add for 1 pound of beef, but instead of adding water, try this trick…

Drain the olive juice from one 3.8 ounce can of sliced olives.

And add the olive juice to the meat instead!

Yummers!

To prepare the quiche pan, just spray with cooking spray. By the way, never ever, ever use baking spray for savory dishes! It has a sweet taste that will ruin your savory meals. Save the baking spray for the sweet recipes. Gives me the shivers just thinking about using it on a savory dish!

Place your homemade pie crust in the pan. That is unless you cheated like I did. In that case, place your store bought pie crust in your pie plate. If you do make a homemade crust, check the sugar content. Again, this is a savory dish so you don’t want a sweet crust.

Okay, meat is cooked, pie plate is lined. Time for the filling!  Place nine eggs in a medium bowl and beat well. Add salt & pepper to taste. I use this trick to help me decide how much to use… I shake the salt and grind the pepper about two times each per egg when I make quiche.

Now we add the milk. Wrong!

Now we add the half & half. Wrong!

If you’ve survived ewy gooey quiches like I have I am sure that you will put your foot down with me and declare heavy cream! Yeah for heavy cream! Just 1/8th of a cup will do.

Next add the olives that were left from the can we drained above and about 1 cup of grated cheddar cheese.

Add 1/8 cup of taco seasoning.

Now for my favorite part! Cilantro! Chop a small handful and add. Mmmmm…. smells better than Tijuana!

Finally the grand finale – taco beef! Stir in well.

Pour quiche mixture into pie crust. and place on a cookie sheet just in case it drips.

Bake for about one hour.

Serve hot with your favorite toppings like finely julienne chopped lettuce, guacamole, sour cream, salsa and, of course, extra cheese, please!

And she and her blog readers lived happily ever after.

printable version