Tex-Mex "Quiche"

Servings: 6 Prep 15 mins Cook 9 mins Bake 350°F 35 mins to 40 mins


  • 2 ounces nacho-cheese tortilla chips, finely crushed (1/2 cup crushed)
  • 2 tablespoons butter, melted
  • 1/2 pound ground beef
  • 1 tablespoon chili powder
  • 3/4 teaspoon teaspoon salt
  • 1/4 teaspoon plus 1/8 teaspoon black pepper
  • 1 small green pepper, cored and diced in 1/2 inch pieces (about 1 cup chopped)
  • 4 large mushrooms cut into sixths)
  • 3 scallions, trimmed and chopped (about 1/3 cup)
  • 1 cup taco-flavored shredded cheese blend
  • 6 eggs
  • 3/4 cup milk

Make It

1. Heat oven to 350 degrees F. Combine crushed chips and melted butter in a medium bowl. Stir until crumbs are evenly moistened. Press into the bottom of a 9-inch fluted quiche pan, or on the bottom and slightly up the sides of a 9-inch glass or ceramic pie plate.

2. Bake crust in 350 degree F oven for 10 minutes. Set aside.

3. Meanwhile, add meat to a large nonstick skillet over medium-high heat. Cook, stirring to break apart lumps, for 4 minutes or until pieces are no longer pink. Add chili powder, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper and cook 1 minute.

4. Add green pepper, mushrooms and scallions; lower heat to medium. Cook, stirring occasionally, 4 minutes. Remove from heat.

5. Sprinkle 1/2 cup of the cheese over the baked crust. Top with the meat-vegetable mixture. In a medium bowl whisk together the eggs, milk, remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Pour over meat mixture in dish. Sprinkle top with remaining 1/2 cup cheese.

6. Carefully transfer dish to 350 degree F oven. Bake quiche 25 to 30 minutes or until cooked through and cheese on top begins to brown. Remove from oven. Let cool 5 minutes before serving. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 351, Fat, total (g): 25, chol. (mg): 270, sat. fat (g): 11, carb. (g): 11, fiber (g): 1, pro. (g): 21, sodium (mg): 338, Percent Daily Values are based on a 2,000 calorie diet.