Mexican Quiche Lorraine

Quick Info

Breakfast, Lunch Meat Over 30 min 6


Mexican Quiche Lorraine


  • 1 (20-oz.) box Jose Ole® Beef & Cheese Mini Tacos
  • 10 large eggs, beaten
  • 1/2 (10-oz.) box frozen chopped spinach, thawed and squeezed dry (about 1/2 cup spinach)
  • 1 (4-oz.) can diced green chilies
  • 1/2 cup each: cooked and crumbled bacon and shredded Jack cheese
  • 1 tsp. garlic salt


Preheat oven to 375 F.

Line the bottom of a lightly greased, 9-inch deep-dish glass pie plate with Jose Ole® Mini Tacos. At a diagonal, line the side of the pie plate with the remaining tacos, creating a petal effect; set aside. In large bowl, mix eggs, spinach, green chilies, bacon, cheese and garlic salt. Carefully pour filling into pie plate, rearranging taco petal crust if necessary. Bake, uncovered, for 40 to 45 minutes or until center is firm. Let stand 7 minutes before serving. Makes 6 to 8 servings.

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