Tostado Quiche
Submitted by flozie
Tostado quiche with taco-seasoned ground beef, cheddar cheese, and green chiles baked in a custard-filled pie shell. Topped with fresh guacamole, lettuce, and tomatoes.
YIELD
1 quichePREP
40 minCOOK
55 minREADY
95 minA quiche and a tostada walked into a kitchen and this is what came out. Taco-seasoned ground beef and cheddar cheese baked in a custard-filled pie shell, then topped with a fresh avocado mixture, shredded lettuce, and chopped tomatoes at the table.
The guacamole-style topping gets made first and refrigerated while the quiche bakes. Mashed avocados with garlic, lemon juice, chopped tomato, green chiles, and hot sauce. Making it ahead gives the flavors time to meld and keeps the avocado cold so it contrasts with the warm quiche.
Pre-baking the frozen pastry shell for 7 minutes before filling prevents a soggy bottom. The cheese goes down first as a layer directly on the crust, then the drained taco beef on top. That cheese layer acts as a moisture barrier between the wet custard and the pastry.
The half-and-half and egg custard poured over everything sets during the 45-minute bake into a creamy, savory base that holds the taco filling together. Let it rest a full 10 minutes before cutting. Hot quiche is too soft to slice cleanly.
Pro Tips
- Drain the ground beef mixture thoroughly after browning. Excess grease will make the custard separate and the crust soggy.
- Don’t prick the pastry shell before blind-baking. Holes let the custard seep under the crust.
- Beat the egg mixture gently with a fork, not a whisk. You want it smooth but not frothy. Air bubbles in the custard create an uneven texture.
Variations
- Chicken tostado quiche: Replace ground beef with shredded rotisserie chicken and swap taco seasoning for a tablespoon of cumin and chili powder.
- Vegetarian version: Skip the beef entirely and add a layer of refried beans and diced roasted poblano peppers.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Let frozen pastry shell stand at room temperature for 10 minutes.
Do not prick the pastry shell.
In a small bowl mix avocados, garlic and lemon juice.
Stir in one chopped tomato, one tablespoon green chilies and hot pepper sauce.
Cover and refrigerate.
Bake pastry shell 7 minutes.
Remove from oven; set aside.
Reduce oven temperature to 375℉ (190℃).
In a medium skillet combine ground beef, onion, remaining green chilies and taco seasoning mix.
Cook over medium high heat, stirring occasionally, until ground beef is browned and onion is tender.
Drain ground beef mixture.
Layer cheese and then ground beef mixture in the pastry shell.
In a medium bowl combine eggs, half and half, salt and pepper.
Beat with a fork or whisk until mixed well, but not frothy.
Pour egg mixture over ground beef.
Bake 45 minutes or until knife is clean.
Let stand 10 minutes. Garnish with lettuce, tomato and avocado mixture.
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