Taco Quiche

Can’t decide between tacos and quiche? Don’t. Make both in the same dish.

Torn flour tortillas line the pan as the crust, then get loaded with seasoned ground beef cooked with onion, chili powder, cumin, and oregano.

A blanket of cheese goes on next, followed by a silky egg and milk custard that gets poured over everything and baked until set and golden.

The finishing touches are what really make this a showpiece: a layer of cool sour cream, sliced avocado, diced tomatoes, shredded lettuce, and whole ripe olives.

It’s a taco. It’s a quiche. It feeds 8 people and works for brunch, lunch, or dinner.

Variations

• Turkey version. Swap ground turkey for beef to lighten things up without losing any of that Tex-Mex flavor.
• Vegetarian option. Replace the beef with sauteed black beans, corn, and peppers for a meatless version that’s just as hearty.
• Mini quiches. Use a muffin tin lined with tortilla rounds for individual-sized portions that are perfect for parties.

Pro Tips

• Tear the tortillas to fit snugly. They should overlap slightly to form a solid base with no gaps for the custard to leak through.
• Let it rest 10 minutes after baking. The egg custard firms up as it cools slightly, making cleaner slices.
• Add cold toppings after baking. The sour cream, avocado, and lettuce should go on at the very end so they stay fresh and cool against the warm quiche.