Mexican Quiche

Gluten-Free Mexican QuicheDo you remember the bread crust quiche I shared two weeks ago?  Here is the other quiche I made that night.  My family preferred this one to the other, and I think I will make it again.  The tortillas made a nice thin crust, though I still think no crust at all is a delicious and easy way to make any quiche.

Mexican Quiche
Recipe type: Main Dish
  • 5 corn tortillas
  • 4 eggs
  • 1 cup salsa
  • 4 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 350 degrees.
  2. Line a pie plate with corn tortillas, cutting as necessary.
  3. Beat the eggs in a bowl then mix everything else in.
  4. Pour the filling into the pie dish and baked it at 350 degrees about 35 minutes.


tortilla crust quiche crust

tortilla crust quiche cooked

The pieces of tortilla that were sticking up were too hard to eat, but the rest was very good.  We enjoyed the flavors, and I bet many of you would too.

Be sure to come back Wednesday for the quiche roundup.

This recipe is linked to Slightly Indulgent Tuesdays, Tasty Tuesday, and Tempt My Tummy Tuesdays.

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  1. JessieLeigh says

    This looks really yummy! We love quiches (and frittatas) around here. I think they're one of the best ways for using up leftovers. :) Thanks for sharing this recipe!

  2. gfe--gluten free easily says

    Oh, yes, I can see this dish being very popular! I like using corn tortillas that way. It's similar to my enchilada casserole. One doesn't have to worry about them falling apart like you do if you use them whole. Yum, Linda!


  3. Tasty Eats At Home says

    Love your easy ideas for quiche crust! I've once made a quiche using canadian bacon slices (you know, the 3-4 inch ones) as the crust. Works great! Not for a Mexican quiche really, though, cause the flavors aren't quite right, but a breakfast quiche would be great.

  4. Aubree Cherie says

    I've been enjoying your different quiche crusts! Eggs and Salsa are such a great idea, quick and easy :)

    ~Aubree Cherie

  5. the country cook says

    That looks EXCELLENT and so easy! Thanks for sharing…I think it would make a great breakfast. I bet using a hashbrown crust could work nicely as well.

  6. Michelle says

    Next time, try taking a piece of foil long enough to wrap around the outside eges of the pan. Fold it in half length wise. Wrap it all the way around with some sticking over the edge of the tortilla. once u have it wrapped fold it over the edges of the tortilla and bake, the last 5-7 min of baking take it off. Should keep them pretty soft that way.

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