Another weeknight, another easy recipe; this time we’re having a party with Gluten Free Fiesta Quiche!

Hi, it’s me. Quiche lover. I realize I just wrote a new quiche recipe HERE a few weeks ago, but what can I say? We’re back in school and some days the most I can muster is frozen GF chicken nuggets and a can of green beans. Judge all you want, this is real life. When I’m lucky and have the energy, I get a little wild and make a quiche or Instant Pot meal. 

Anyway, when Pederson’s asked me to do a live cooking segment with a new recipe my thoughts went something like this: 1. Yay I love creating recipes with Pederson’s meats and 2. Ugh a live cooking segment. I have this thing, and it’s a big thing, about cooking in front of people. When I cook, I go in the zone and create. I sort of escape the day and my thoughts and just immerse myself in the goods. So cooking in front of people is a crazy hard challenge for me. You mean I have to focus on cooking AND talking AND not screwing up the recipe? Oy. 

But the truth is I love Pederson’s and their meats and subscription boxes (you can find  THOSE here), so naturally I said yes. Plus it got me on my A-game to make a delicious balanced meal for my family without just grabbing something out of the fridge. And the best part about quiche, is it’s still a snap to put together so the effort is minimal for a fantastic outcome!

Above you’ll find the easy peasy shopping list. I grabbed a set of gluten free frozen pie crusts to save even more on time, BUT rest-assured if you’d rather make this GRAIN free too, be sure to order our Legit Bread Company Pie Crust mix by Back Porch Paleo. It’s a fail-proof recipe that only adds a few minutes of time and the result is better than you can imagine!

Gluten Free Fiesta Quiche

Print Recipe

• Author: Jennifer Robins

Ingredients

Scale 1x2x3x

• 1 gluten free frozen or grain free pie crust
• 1 package Pederson’s Farms Bacon, chopped and cooked
• 6 links Pederson’s Farms Spicy Sausage Breakfast Links, chopped and cooked
• 1.5 cups shredded Mexican blend cheese
• 5 eggs
• 3/4 cup whipped cream cheese
• 1/4 cup milk of choice (I used oat)
• 1/4 cup salsa
• Pinch cumin
• Pinch pepper
• Pinch sea salt
• Top with fresh cilantro and sour cream if desired

Instructions

1. Preheat your oven to 350F
2. Parbake your pie crust for 10 minutes, poking a few holes in the bottom with a fork first
3. Combine the remaining ingredients in a bowl, starting with the eggs, whisking them well, and leaving the meat for last
4. Remove the pie crust from the oven, pour the egg mixture into the shell, and bake for about an hour or until the center is cooked through
5. Serve warm with fresh cilantro and a dollop of sour cream if desired