Taco Quiche Recipes

CHICKEN TACO QUICHE

Steps:

• On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 400°., In a small bowl, combine chicken and one envelope taco seasoning; spoon into crusts. Top with salsa and cheese. In a large bowl, whisk eggs, cream, butter and remaining taco seasoning. Stir in chiles and olives. Pour over cheese. Cover edges of quiches loosely with foil; place on baking sheets. Bake until a knife inserted in the center comes out clean, 33-35 minutes. Let stand 10 minutes before cutting.Freeze option: Cover and freeze unbaked quiches. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 400°. Place quiches on baking sheets; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

IMPOSSIBLY EASY TACO PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
• Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

TACO QUICHE

Steps:

• Line a greased 13x9x2 baking dish with the tortillas, tearing to fit if necessary.
• Cook the meat and onion in a skillet.
• Drain off excess fat.
• Add garlic, chilies, and seasonings.
• Spoon the mixture onto the tortillas.
• Sprinkle with the cheese.
• Beat eggs well and then blend in the sour cream.
• Pour this mixture on top of the meat and cheese.
• Bake in a preheated oven set at 350 degrees F for 45 minutes.
• Let sit for 5 minutes before topping with the lettuce, tomatoes and olives.

BEEF TACO QUICHE

Steps:

• In a large skillet, cook the beef, onion, green pepper and taco seasoning over medium heat until meat is no longer pink; drain. Spread into a 9-in. greased pie plate. Sprinkle with cheese. , In a large bowl, combine the biscuit mix, eggs and milk. Pour over the cheese. Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean.

TACO QUICHE

Steps:

• Brown meat in a skillet; drain.
• Add taco seasoning and prepare according to the package directions.
• Spoon mixture into greased glass 13x9x2-inch baking dish.
• In a bowl, beast eggs and milk.
• Add biscuit mix and pepper; mix well.
• Pour over meat.
• Bake, uncovered, at 400°F for 20-25 minutes or until golden brown.
• Cool for 5-10 minutes.
• Spread sour cream on top, sprinkle with lettuce, tomato, pepper, onions, black olives and cheese.
• Also you may want to serve with fresh salsa on the side.

MEXICAN TACO QUICHE

Steps:

• 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.
• 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.
• 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.