quiche

Taco Garden Quiche

Serve this Taco Garden Quiche to friends and family, and you’re sure to have them coming back for seconds. It has all the flavors of a true Mexican dish, and it’s packed with vegetables. Coconut milk also provides a good quality fat. This breakfast is balanced, healthy and satisfying!quiche

 

Step 1: Heat oven to 350 degrees.

Step 2: Make ground beef mixture.

Ingredients:
1 lb ground beef
1/2 onion, chopped
1 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon paprika

Heat skillet over medium high heat. Add ground beef, onions and all seasonings. Cook until meat is browned and onions are translucent.

Raw beef

Step 3: While ground beef cooks, make egg mixture.

Ingredients:
10 eggs
1/2 cup full-fat coconut milk
1/2 cup yellow bell pepper, chopped
1/2 cup zucchini, chopped
1 tomato, cored, seeded and chopped
2-3 green onions, chopped
1/2 cup cilantro leaves, chopped
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Whisk together eggs and coconut milk until combined. Add bell pepper, zucchini, tomato, green onions, cilantro, sea salt, black pepper and garlic powder. Mix well.

Veggies
Step 4: Put together quiche in 9×13 baking dish.

Add the beef and onion mixture to the 9×13 dish. It’s fine to pour a bit of the grease in as well, but only a little bit. Pour the eggs on top, evenly distributing the vegetables.

Bake
Step 5: Bake.

Cover with foil and bake for 20 minutes.
Uncover and bake another 15 minutes or until center is firm (not runny to the touch).

Serve with salsa.

Here’s a printable version of the recipe:

Taco Garden Quiche
Serves: 8-10
 
Ingredients
  • 1 lb ground beef
  • 10 eggs
  • ½ c coconut milk
  • ½ onion, chopped
  • ½ c yellow bell pepper, chopped
  • ½ c zucchini, chopped
  • 1 tomato, seeded and chopped
  • 2 green onions, chopped
  • ½ c cilantro, chopped
  • 1½ teaspoons sea salt, divided
  • ½ teaspoon black pepper, divided
  • 1½ teaspoons garlic powder, divided
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
Instructions
  1. Heat oven to 350 degrees.
  2. Heat skillet over medium high heat.
  3. Add ground beef, onions, 1 teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, cayenne and paprika.
  4. Cook until meat is browned and onions are translucent.
  5. While ground beef cooks, whisk together eggs and coconut milk until combined.
  6. Add bell pepper, zucchini, tomato, green onions, cilantro, ½ teaspoon sea salt, ¼ teaspoon black pepper and ½ teaspoon garlic powder.
  7. Add the beef and onion mixture to the dish, allowing a little bit of the grease (but not too much).
  8. Pour the eggs on top, evenly distributing the vegetables.
  9. Cover with foil and bake for 20 minutes.
  10. Uncover and bake another 15 minutes or until center is firm (not runny to the touch).
Taco Garden Quiche

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