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

Scale

Meat Mixture

½ lb ground beef
1 (10-oz) can diced tomatoes and green chiles, undrained
2 Tbsp taco seasoning
⅓ 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

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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.