When the idea for this Gluten Free Taco Quiche recipe came to me, I could NOT wait to make it. I absolutely love Mexican-inspired dishes. I am probably not alone in that given the number of “Taco Tuesday” memes I see when scrolling through my Facebook newsfeed! So, I hope you enjoy this dish as much as I did.
NOTE: I set the recipe up to make TWO quiches. I did that because that way it uses a full pound of ground beef and a full can of black beans. You could totally make ONE quiche and use the extra beef and beans for something else if you like but since this recipe freezes well, why not make them both?
Gluten Free Crust
- 4 cups blanched almond flour
- 4 tsp baking powder
- 4 egg beaten
- 2/3 cup unsalted butter melted (measure solid and then melt)
- 1 tsp salt
- 1 lb ground beef 90% lean or leaner
- 1 can black beans drained, 15 oz
- 8 egg
- 1/2 cup milk or coconut milk
- 1 Tbsp Chili Powder
- 1 Tbsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- salsa optional
- cheddar cheese optional, shredded
- avocado or guacamole (see notes), optional
- hot sauce such as Cholula, optional
- sour cream optional
- Preheat oven to 350 deg.
- Mix all of the crust ingredients together in a large bowl until it forms a thick dough.
- Spread about half of the dough in the bottom of a greased pie pan or quiche pan (coconut oil works great). If you like, you can try rolling the dough between two pieces of parchment paper and then laying it in as one piece, but I just take small pieces of it and spread it to about 1/4 inch thick until the bottom and sides of the pan are covered. Repeat for the second quiche if you are doing two. NOTE: Disposable pie pans work great for freezing. See freezing instructions below.
- Bake the bottom part of the crust in the preheated oven for 10 minutes. The edges should start to brown slightly. If you use a metal pie pan instead of a stone like I used, it may take less time so keep an eye on it. Your goal is to just get it set and starting to brown. If you are doing both at the same time, 10 minutes should still be enough for this part.
- While the bottom crusts are cooking, brown the ground beef in a skillet until no longer pink. Drain any excess grease.
- Add the spices, 1/4 cup of water, and the black beans (drained) to the skillet and mix well. Allow that to saute for 5-10 minutes.
- Beat 8 eggs in a large bowl and mix with the milk (optional).
- When the bottom crusts are done baking, remove them from the oven and add half of the ground beef and bean mixture to each crust.
- Now pour half of the egg mixture over meat and beans in each pan.
- Return both pans to the oven and bake for 20-30 minutes or until the eggs are set. If you are only doing one quiche, it will take less time. Two quiches will take more time. The type of pan you use will also make some difference. OPTIONAL: You can top the quiche with shredded cheese after the eggs are mostly set and let it melt during the final minutes of baking.
- Cut into 8 pieces and serve with your favorite taco toppings such as guacamole, avocado slices, salsa, cholula hot sauce, sour cream, and cheese.
Freezer Meal Instructions
- To freeze, make the quiche as described above. Allow it to cool and then cover in aluminum foil, label and freeze. If you make the quiche in a disposable pie pan, you can leave it in that. If you do not wish to freeze your pie pan, this quiche comes out of the pan as one piece easily. So, you can just wrap it in aluminum foil with no pan. To Reheat: Option 1: Place in a 200F oven or warming oven for several hours until heated through. Option 2: Defrost completely in the refrigerator (about 24 hours) and then heat in the oven at 350F for approximately 30 minutes or until warmed through.
Pin this Keto Taco Quiche to your favorite Pinterest boards so you don’t lose it. Use the pin icon on the image below (hover to see it on desktop). This would go great on low carb or keto boards, gluten free boards, taco or Mexican boards, and more.