In Dallas last week at the Lighting Show, we stopped by a showroom serving lunch – Mexican fare. One dish looked interesting, it looked like a quiche, a Mexican Quiche. I sampled some and it was delicious. Since the server was not fluent in English, I couldn’t get the recipe so I tried my own version when we returned from the Lone Star State. It turned out well. Here’s how I did it.
First, anytime you use eggs, cream and cheese together, it’s going to be good – no matter the dish, so I whisked 9 eggs with a cup of heavy whipping cream and 8-ounces of shredded fiesta blend cheese. Add some salt and pepper, pour in a 10 x13 casserole dish and set aside.
Next, I browned a pound and a half of ground chuck, again with salt and pepper, and poured off the grease. I added a small bottle (8 oz.) of Taco Bell Taco sauce to the ground beef and simmered for several minutes.
Pour the ground beef over the egg/cream mixture, sprinkle another 8 ounces of cheese on top and cook in a 375 oven for 35 to 40 minutes, until the eggs set.
It’s delicious, it makes good leftovers and can be served for breakfast, brunch or dinner.
No Crust Mexican Quiche
1 ½ lbs. ground chuck
8 oz. Taco Bell Taco Sauce
S & P
1 C heavy cream
16 oz. fiesta blend cheese