Tex-Mex Quiche


  • 1 pastry dough for 9 inch pie
  • 1 lb ground chuck
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tbs fresh cilantro, chopped
  • 1 jalapeno, seeded and chopped
  • 1/4 cup scallions, chopped
  • 1 14 oz can of roma tomatoes, drained and chopped
  • 6 eggs
  • 1 and 1/2 cups of Mexican shredded cheese blend
  • Preheat oven to 375 degrees.
  • Line a 9 inch pie dish with pastry dough. Alternatively you may us frozen store brought pie crusts.
  • In a saute pan add the ground beef and brown using medium heat. Remove from heat and drain off fat using a wire strainer.
  • Add meat to a bowl and stir in garlic powder, cumin, chili powder, cilantro, jalapeno and scallions and mix well.
  • Beat the eggs in a large bowl and add the cheese. Pour over the meat mixture and mix well.
  • Pour the mixture into the pie shell and bake for about 1 hour or until top is golden brown.

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