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Tex-Mex Quiche Recipe

Tex-Mex Quiche

Looking for a unique holiday brunch recipe full of flavor and personality? Try this zesty vegetarian Tex-Mex Quiche, perfect for Christmas or New Year's Day!
Course Breakfast, Brunch
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com


  • 1  store bought or homemade 9-inch pie crust
  • 1 cup frozen MorningStar Farms® Grillers® Crumbles™*
  • 3 tablespoons water
  • 2 teaspoons taco seasoning
  • 2 tablespoons unsalted butter
  • ½ large red bell pepper, seeded and diced
  • 1 medium yellow onion, diced
  • 1 large jalapeno pepper, seeded and diced
  • 2-3 cloves garlic, minced
  • 4  large eggs
  • 1 cup milk
  • 1/3 cup plain Greek yogurt
  • 1 cup grated cheddar cheese
  • 1/4 teaspoon each kosher salt and black pepper
  • --
  • For serving:
  • 1 Roma tomato, diced
  • 1 avocado pitted, peeled and diced


  1. Preheat oven to 375 degrees F. Spray a 9-inch pie plate or tart pan with nonstick spray.
  2. Roll out the pie crust and press into pie plate. Trim away any excess dough and flute or crimp the edges of the crust. Set aside.
  3. Heat a large non-stick skillet over medium-high heat. Add the frozen MorningStar Farms® Grillers® Crumbles™, water and taco seasoning. Cook, stirring occasionally, until the crumbles are heated through, about 5-7 minutes. Using a spoon, transfer the cooked crumbles to a paper bowl and set aside.

  4. Return the skillet to medium high heat and add the butter. Add onions and cook until they are traslucent, approximately 7-8 minutes. Add the bell pepper and jalapeno and cook, stirring occasionally for an additional 3-4 minutes. Add garlic and cook for 1-2 minutes and then remove from heat to let cool slightly.
  5. Meanwhile, in a large bowl, whisk together eggs, milk and Greek yogurt; whisking until well combined. Stir in cooked MorningStar Farms® Grillers® Crumbles™, sautéed vegetables, cheese, salt and black pepper.
  6. Pour egg mixture into the prepared pie crust. Bake in preheated 375 degree F oven for 45-50 minutes or until crust is golden brown and filling is set. Allow quiche to cool in pie plate for 10-15 minutes before slicing. Serve warm, at room temperature or cold garnished with diced tomatoes and avocado, if desired.
  7. For Mini Quiches: Preheat oven to 375 degrees F. Spray a 12-cup muffin tin with cooking spray. Unroll 2 (9-inch) pie crusts and place flat on a cutting board. Using a 3 to 4-inch round biscuit or cookie cutter (or a drinking glass) cut approximately 6 rounds from each 9-inch crust. Press 1 (3-inch round) pie crust into the bottom and up the sides of each muffin cup.
  8. Continue with recipe as directed above to make quiche filling. Once egg mixture is made, pour approximately ¼ cup quiche mixture into crusts in muffin tin, filling to within ¼-inch from the top. Bake in preheated 375-degree oven for 25 to 30 minutes or until golden brown and set. Cool in muffin tin for 2-3 minutes, then using the tip of knife, lift quiches from pan.
  9. For “Crustless” Quiches: Alternately, you can omit the pie crust and create mini “crust-less” quiches. Prepare as directed above and reduce baking time by 5-10 minutes.

Recipe Notes

MorningStar Farms® Chipotle Black Bean Crumbles™ can be substituted for the MorningStar Farms® Grillers® Crumbles™, just omit the taco seasoning listed in the recipe.