This Taco Quiche combines the comfort of creamy quiche with the bold flavors of your favorite Tex-Mex taco night. Packed with seasoned minced meat, crispy veggies, melted cheese, and finished with a crushed nacho topping — it's a crunchy, spicy, and satisfying skillet meal!
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1 sheet quiche pastry
500 g / 1.1 lb minced beef
3 tbsp taco spice mix
100 g / 3.5 oz fried onions
1 bell pepper, sliced and sautéed
300 g / 10.5 oz shredded cheese
2 tbsp pickled jalapeños
200 ml / 3/4 cup heavy cream
4 eggs
- 2 tbsp PitmasterX Tweety BBQ seasoning
1 handful crushed nachos
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Fire up your BBQ for indirect heat and stabilize it at 180°C / 356°F.
- Line a 30 cm / 12-inch cast iron skillet with quiche pastry, pressing it into the edges and trimming any excess.
- In a pan, brown the minced beef and season it with 1 tablespoon of taco spice mix.
- Spread the taco-seasoned meat evenly over the quiche pastry base in the skillet.
- Add fried onions and sautéed bell peppers on top of the meat layer.
- First scatter the pickled jalapeños over the filling, then top with the shredded cheese.
- In a bowl, whisk together the heavy cream, eggs, and PitmasterX Tweety BBQ seasoning.
- Pour the egg mixture over the filling in the skillet, letting it settle into all the gaps.
- Finish with a generous handful of crushed nachos spread over the top.
- Place the skillet on the BBQ over indirect heat, close the lid, and cook for about 45 minutes until the filling is set and the top is golden brown.
- Remove from the BBQ, let it rest for 5 minutes, then slice and serve straight from the skillet.
