Taco Quiche

Servings 4 servings


  • 2/3 pound 95% lean ground beef
  • 1 cup chopped onion
  • 3 cloves garlic pressed
  • 1 1/2 teaspoons ground cumin
  • 1/8 teaspoon crushed red pepper flakes
  • Hot peppers finely chopped (optional)
  • 2/3 cup egg substitute
  • 1/4 cup salsa divided
  • 1/3 cup shredded low fat Cheddar cheese
  • Sour cream for garnish (optional)


  • Preheat oven to 350 degrees. In a large skillet over medium-high heat, brown ground beef with onion and garlic until onion is translucent and meat is no longer pink; drain and blot with paper towels to remove any excess grease.
  • Add cumin, crushed red pepper flakes and hot peppers (if using); blend well; transfer mixture to a large pie plate. In a small bowl, whisk together egg substitute and half of the salsa until well blended; pour over ground beef mixture and top with cheese; bake for 20 to 30 minutes or until egg is cooked and set.
  • Remove from oven and allow quiche to stand for 5 minutes; top with remaining salsa and sour cream if desired.


LC SERVING SUGGESTION: A big green salad.
SERVING SUGGESTION: Add a bowl of raw baby carrots.
KOSHER: Make sure beef is certified kosher. Skip the cheese and sour cream.
GLUTEN FREE: Make sure salsa is gluten-free.
NUTRITION: per serving: 275 Calories; 7g Fat; 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 137mg Cholesterol; 141mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; ½ Fat. Points: 6
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