Mexican Taco Quiche

Mexican Taco Quiche

RockingItCountryStyle 1

"A great (and man-pleasin') breakfast or brunch main dish! Prepare the taco meat the night before and keep refrigerated; warm in microwave next morning to really speed up this dish! I especially love serving this for Football Brunch... Holds 'em over till halftime so I can watch the game too! Serve with sour cream and enjoy!"

Ingredients 1 h 25 m {{adjustedServings}} servings 528 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 35.8 g
  • 55%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 1060 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Whisk together the eggs, milk, salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season with salt and pepper. Set aside.
  2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease. Stir in the taco seasoning, then spread the meat mixture into the pie crust. Pour the egg mixture over the beef.
  3. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 45 minutes to 1 hour. Cool for 10 minutes before serving warm.
Tips & Tricks

Watch how to prepare this make-ahead quiche.

Restaurant-Style Taco Meat Seasoning

Tastes just like a popular restaurant’s seasoning mix for beef tacos.


  • Cook's Note
  • Also try placing pie crust into muffin tins (uses two crusts) and following these directions to make individual mini-quiches! Adjust cooking times down to 25 to 40 minutes. Yields 1 dozen crowd pleasers!
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Reviews 18

  1. 20 Ratings

Sarah Jo

I played with this recipe a bit to help it to fit into one pie crust. I cut the milk back by almost half and I used about a half pound of seasoned taco meat instead of a full pound. I did use salsa verde and red bell pepper instead of green. Cutting those ingredients back, I had no issue with an overfull crust. I served this with oven roasted home fries. My husband and I thought this was okay, my two boys loved it.


This makes a huge amount. More than will fit in a 9 inch deep dish pie crust. I used half the meat, half the cheese and still had way too much for the largest pie pan I had which is 11 inches across & l 1/2 inches deep. There was a lot of the egg/milk mixture left over. It makes a tasty quiche but halve the recipe & use a large pie dish.

Kim H.

My family loved this recipe. I filled 2 nine inch deep dish pie crusts, and was worried that alot of it would go to waste, but it didn't. There was only a couple of pieces left, and we ate them the next day as leftovers. Awesome recipe. Thanks!