If you love the cozy comfort of a classic quiche but crave a zesty twist packed with bold flavors, then this Taco Ranch Quiche Recipe is about to become your new best friend. Imagine a luscious, creamy custard mingling perfectly with spiced ground beef, smoky diced tomatoes, and that unmistakable tang of ranch dressing, all nestled inside a flaky, buttery crust. This dish is a celebration of Tex-Mex goodness and Southern charm rolled into one satisfying pie that’s perfect for brunch, lunch, or a laid-back dinner with friends or family. Once you make this quiche, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
Gathering these simple yet dynamic ingredients is all it takes to bring this flavorful masterpiece to life. Each one plays a vital role, from the hearty texture of the ground beef to the creamy richness of the custard, and the vibrant kick from the taco seasoning and ranch dressing.
- ½ lb ground beef: Provides the meaty foundation and savory depth that makes this quiche so satisfying.
- 1 (10-oz) can diced tomatoes and green chiles (undrained): Adds juiciness and a mild spicy warmth for that authentic Southwestern vibe.
- 2 Tbsp taco seasoning: Brings all those tantalizing Mexican-inspired spices that awaken your taste buds.
- â…“ cup bottled ranch dressing: Infuses the filling with creamy tang and the classic herb notes we all adore.
- ½ cup shredded cheddar cheese: Melts beautifully into the filling and creates a rich, cheesy layer.
- 3 eggs: The binding element that sets the custard texture of the quiche.
- 1 cup heavy cream: Delivers the luxurious creaminess that turns this into a tender, heavenly dish.
- 1 (9-inch) deep dish frozen pie crust: A convenient, flaky vessel to hold all the deliciousness together.
How to Make Taco Ranch Quiche Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350ºF to ensure it’s perfectly heated and ready for baking your quiche. This helps the crust get that golden finish while the filling cooks evenly to creamy perfection.
Step 2: Cook the Ground Beef
In a skillet over medium heat, brown your ground beef until it’s no longer pink. Be sure to drain the fat well—that way, you avoid a greasy filling. Then stir in the entire can of diced tomatoes and green chiles, along with your taco seasoning. Cook everything together for 2 to 3 more minutes so the flavors meld and the liquid reduces. Remove from heat and allow the meat mixture to cool slightly before moving on. This step infuses your quiche with a hearty, spicy base that shines through every bite.
Step 3: Mix in the Ranch Dressing
Once the beef mixture is slightly cooled, stir in the ranch dressing. This ingredient is the secret MVP because it adds a creamy tang and fresh herbal notes, turning the filling into something truly unique and irresistible.
Step 4: Assemble the Quiche
Spoon your flavorful beef and ranch mixture into the bottom of the pre-made pie crust, spreading it out evenly. Sprinkle the shredded cheddar cheese on top—this layer melts into gooey, cheesy goodness during baking, creating the perfect contrast with the spicy beef.
Step 5: Prepare the Custard and Bake
Whisk together the eggs and heavy cream until smooth and well combined. Pour this luscious custard gently over the meat and cheese filling, letting it seep into every nook and cranny. Bake your quiche for one hour at 350ºF. Baking slowly at this temperature ensures the filling sets nicely without becoming rubbery. After removing from the oven, let it rest for 5 to 10 minutes to allow the custard to firm up just right for clean slices.
How to Serve Taco Ranch Quiche Recipe
Garnishes
To elevate the flavors and add a splash of freshness, top your slices with chopped green onions, a dollop of sour cream, or some diced avocado. Fresh cilantro or a sprinkle of crushed tortilla chips also add wonderful texture and pop of color that invites everyone to dig in.
Side Dishes
This quiche shines alongside a crisp tossed salad with lime vinaigrette, roasted sweet potatoes, or a light corn and black bean salad. These pairings balance the richness and spice, creating a meal that’s vibrant and filling.
Creative Ways to Present
For a fun brunch twist, serve your Taco Ranch Quiche Recipe in individual ramekins or mini pie shells for personalized portions. You can also turn leftovers into breakfast tacos by crumbling warmed quiche over warm tortillas and topping with salsa and fresh greens.
Make Ahead and Storage
Storing Leftovers
Let your quiche cool completely, then cover it tightly with plastic wrap or foil and refrigerate. It will keep well for up to 3 days, making it incredibly convenient for quick meals throughout the week.
Freezing
If you want to enjoy this quiche at a later date, freeze it before baking by wrapping it securely in plastic wrap and foil, or freeze slices after baking. Frozen quiche maintains its flavor for up to 2 months when stored properly.
Reheating
Reheat slices in a 350ºF oven for about 15 minutes until warmed through to preserve the texture and prevent sogginess. Avoid microwaving if possible to keep the crust crisp and the filling creamy.
FAQs
Can I use a homemade pie crust instead of frozen?
Absolutely! A homemade pie crust adds a special touch of freshness and allows you to control the ingredients. Just be sure it’s pre-baked slightly if you want to avoid a soggy bottom.
Is there a vegetarian version of this quiche?
You can replace the ground beef with cooked black beans or sautéed vegetables like bell peppers and onions to keep the flavors vibrant without meat.
What type of cheese works best?
Cheddar is classic for this recipe due to its sharpness and meltability, but you could try a Mexican blend or pepper jack for a little extra kick.
Can I substitute ranch dressing with something else?
If you don’t have bottled ranch dressing, a mixture of sour cream and herbs like dill, parsley, and chives can mimic that tangy flavor well.
How spicy is this quiche?
The spice level is moderate and customizable; the canned diced tomatoes and chiles add mild heat, but you can adjust the taco seasoning quantity to suit your taste.
Final Thoughts
Cooking this Taco Ranch Quiche Recipe is like inviting a fiesta into your kitchen – it’s vibrant, comforting, and downright delicious. Whether for a weekend brunch or a casual dinner, this recipe brings a wonderful blend of flavors and textures that will quickly become a crowd favorite. Don’t hesitate to try it out and share the joy of this uniquely tasty quiche with your loved ones!
Print
Taco Ranch Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Quiche
- Method: Baking
- Cuisine: American
Description
This Taco Ranch Quiche is a flavorful and hearty dish combining seasoned ground beef, diced tomatoes with green chiles, and creamy ranch dressing baked into a crispy deep dish pie crust with a rich custard of eggs and heavy cream, topped with melted cheddar cheese. Perfect for a comforting brunch or dinner, it offers a delicious twist on classic quiche with zesty taco flavors.
Ingredients
Meat Mixture
- ½ lb ground beef
- 1 (10-oz) can diced tomatoes and green chiles, undrained
- 2 Tbsp taco seasoning
- â…“ cup bottled ranch dressing
Cheese and Custard
- ½ cup shredded cheddar cheese
- 3 large eggs
- 1 cup heavy cream
Crust
- 1 (9-inch) deep dish frozen pie crust
Instructions
- Preheat oven: Set your oven to 350ºF (175ºC) to prepare it for baking the quiche evenly.
- Cook ground beef: In a skillet over medium heat, cook the ground beef until fully browned and no pink remains. Drain excess fat to avoid a greasy quiche.
- Add tomatoes and seasoning: Stir in the undrained diced tomatoes and green chiles along with the taco seasoning. Cook for 2 to 3 minutes until most of the liquid is absorbed. Remove from heat and let cool slightly to avoid curdling the eggs later. Then stir in the ranch dressing to incorporate creamy flavor.
- Assemble base: Spoon the seasoned beef mixture into the bottom of the frozen pie crust, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top of the beef mixture.
- Prepare custard: In a medium bowl, whisk together eggs and heavy cream until smoothly combined to create a rich custard mixture.
- Pour custard and bake: Carefully pour the egg and cream mixture over the meat and cheese layer in the crust. Place the quiche on a baking sheet to catch any drips, then bake in the preheated oven for 1 hour until set and slightly golden on top.
- Rest and serve: Allow the quiche to cool and rest for 5 to 10 minutes after baking. This helps it set further and makes slicing easier. Serve warm and enjoy!
Notes
- Use a baking sheet under the pie crust to prevent spills in your oven.
- You can substitute bottled ranch dressing with homemade ranch for fresh flavor.
- Allow slight cooling before slicing to ensure neat slices.
- For a lower fat option, substitute ground beef with ground turkey and use half-and-half instead of heavy cream.
- This quiche can be refrigerated for up to 3 days and reheated gently in the oven.
