Tostada Quiche

What do you get when quiche and taco night collide? This. And it’s every bit as good as it sounds.

A deep-dish pie shell gets loaded with taco-seasoned ground beef, chopped chiles, and a thick layer of shredded cheddar. Then a silky custard of eggs, half-and-half, salt, and pepper gets poured over everything and the whole thing bakes until golden and set.

But the real move is the topping: a fresh guacamole-style mixture of mashed avocado, garlic, lemon juice, chopped tomato, chiles, and hot sauce that gets spooned over each warm slice right before serving.

Serve it on a bed of shredded lettuce with corn chips on the side, and try not to think too hard about whether this is brunch or dinner. It’s both.

Chef Tips

• Par-bake the pie shell for 7 minutes before filling. This prevents a soggy bottom under all that heavy filling.
• Drain the beef mixture thoroughly after browning. Any grease left behind will pool in the custard and make it greasy.
• Let the quiche rest a full 10 minutes after baking before slicing. The custard continues to set as it cools and will hold together much better.
• Make the avocado topping while the quiche bakes and keep it covered in the fridge. The lemon juice slows browning, but air exposure speeds it up.