Taco Quiche Recipe
This is the dish I take most often to potluck suppers, and my pan always comes home empty. That's probably because it has the appeal of tacos. Fortunately it's not tricky to whip up, since it's a popular supper at home, too.
This is the dish I take most often to potluck suppers, and my pan always comes home empty. That's probably because it has the appeal of tacos. Fortunately it's not tricky to whip up, since it's a popular supper at home, too.
- Carbohydrate 8.02713950038825 g
- Cholesterol 86.2153904035545 mg
- Fat 19.4205263760937 g
- Fiber 0.605514998444915 g
- Protein 25.667332896018 g
- Saturated Fat 8.13577223173081 g
- Serving Size 1 1 serving (229g)
- Sodium 319.173891053737 mg
- Sugar 7.42162450194334 g
- Trans Fat 2.56738254603133 g
- Calories 314 calories
Step-by-step
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. baking dish.
- In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat.
- Bake, uncovered, at 400degrees for 20-25 minutes or until a thermometer reads 160degrees. Cool for 5-10 minutes.
- Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese.
- Yield: 8 servings.
- Freeze option: Securely wrap and freeze baked and cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350degrees. Unwrap quiche; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165degrees. Cool for 5 minutes. Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.
- Originally published as Taco Quiche in Taste of Home June/July 1998, p39
- Nutritional Facts
- 1 serving (1 each) equals 472 calories, 27 g fat (14 g saturated fat), 205 mg cholesterol, 1,360 mg sodium, 24 g carbohydrate, 1 g fiber, 32 g protein.
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Swapping standard biscuit baking mix for a gluten-free commercial flour blend alters the structural integrity of the crust significantly, reducing the protein network needed to bind the egg-and-milk custard. Achieving the ideal mouthfeel relies on managing moisture within both the protein layers and the starch matrix. Ground beef must be thoroughly drained after browning over medium heat to prevent excess rendered fat from weighing down the biscuit batter poured directly on top. Baking at 400 degrees Fahrenheit for 20 to 25 minutes initiates rapid starch gelatinization while setting the eggs at an internal temperature of 160 degrees. Cool the baked dish for 5 to 10 minutes prior to topping; otherwise, residual heat liquefies the sour cream layer and wilts the crisp lettuce and chopped tomatoes.
Balancing Starch and Protein Matrices
Baking mix contains chemical leaveners that react with the liquid dairy and eggs, producing carbon dioxide bubbles trapped by the gluten network. Substituting alternative flours requires adding xanthan gum at a ratio of one-half teaspoon per cup to mimic this elasticity. Overmixing the batter develops too much gluten, yielding a tough, rubbery crust rather than a tender base capable of supporting the dense beef filling.Chemical Flavour Interplay
Taco seasoning delivers sodium chloride and organic acids from dehydrated tomato and garlic powder, which chemically alter the surface proteins of the beef during cooking. Fat-soluble capsaicin compounds from chili spices dissolve into the melted cheddar cheese during the 400-degree bake, distributing heat perception evenly across the palate while dairy fats coat the tongue to temper the pungency of raw green onions.
