Fajita Quiche

  • Prep 20 mins
  • Total 1h 35 mins
  • Easy
  • Serves 8

Perfect for a Sunday morning or a special occasion, this fajita quiche is made with quality California dairy products and created in partnership with our friends at the California Milk Advisory Board. This quiche features bell peppers, onions, Mexican spices and cotija cheese, and it’s delicious topped with fresh avocado.


  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

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Step-by-step instruction without your screen going to sleep

  • 1 1/2 tablespoons Real California unsalted butter
  • 1 1/2 tablespoons olive oil
  • 1 red bell pepper, cored, seeded, and cut into 1/4-inch slices
  • 1 green bell pepper, cored, seeded, and cut into 1/4-inch slices
  • 1/2 red onion, cut into 1/4-inch slices
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • Pastry dough for two 9-inch pies
  • 2 1/4 cups Real California heavy whipping cream
  • 5 large eggs
  • 6 ounces Real California shredded Mexican cheese blend
  • 4 ounces Real California cotija cheese, crumbled (about 1 cup), plus more for serving
  • 1 teaspoon Kosher salt, plus more to taste
  • Avocado and cilantro, for serving (optional)


  • Baking Sheet
  • Pie Weights
  • Large Bowl
  • Step 1

    Heat the Ninja™ Foodi™ NeverStick™ 10 1/4-Inch Fry Pan on medium-high for 1 minute. Add butter and oil. After butter melts, add peppers and cook, stirring occasionally, for 2 minutes. Add onion and cook, stirring occasionally, until vegetables are tender, 5 to 6 minutes. Add chili powder, cumin, and garlic powder and cook, stirring, for 30 seconds. Add salt to taste, transfer to a plate or bowl, and set aside. Rinse and wipe out skillet and set aside.

  • Step 2

    When the Fry Pan has cooled to room temperature, roll dough out to a 15-inch circle (if using 2 rounds, lay one on top of the other before rolling out). Fit dough into skillet. Trim to a 1-inch overhang, then fold overhang under and shape a decorative rim. Use a fork to pierce the bottom of the pastry all over. Refrigerate for 30 minutes.

  • Step 3

    Meanwhile, preheat the oven to 350°F.

  • Step 4

    Place the Fry Pan on a rimmed baking sheet and line pie shell with foil. Add pie weights and bake until pastry is set and pale gold along the rim, 20 to 25 minutes. 

  • Step 5

    In a large bowl, combine whipping cream and eggs. Stir in cheeses, salt, and pepper-onion mixture.

  • Step 6

    Remove foil and pie weights from the shell. Pour in egg mixture and bake until top is golden and puffy and center is set40 to 45 minutes. Let stand 10 minutes before slicing and serving with avocado, and cilantro.