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.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
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
600ml
Real California heavy whipping cream
5
large eggs
170.1g
Real California shredded Mexican cheese blend
113.4g
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)
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)
Utensils
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 set, 40 to 45 minutes. Let stand 10 minutes before slicing and serving with avocado, and cilantro.
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.
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
600ml
Real California heavy whipping cream
5
large eggs
170.1g
Real California shredded Mexican cheese blend
113.4g
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)
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)
Step 2 of 6
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.
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
600ml
Real California heavy whipping cream
5
large eggs
170.1g
Real California shredded Mexican cheese blend
113.4g
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)
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)
Step 3 of 6
Meanwhile, preheat the oven to 350°F.
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
600ml
Real California heavy whipping cream
5
large eggs
170.1g
Real California shredded Mexican cheese blend
113.4g
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)
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)
Step 4 of 6
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.
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
600ml
Real California heavy whipping cream
5
large eggs
170.1g
Real California shredded Mexican cheese blend
113.4g
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)
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)
Step 5 of 6
In a large bowl, combine whipping cream and eggs. Stir in cheeses, salt, and pepper-onion mixture.
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
600ml
Real California heavy whipping cream
5
large eggs
170.1g
Real California shredded Mexican cheese blend
113.4g
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)
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)
Step 6 of 6
Remove foil and pie weights from the shell. Pour in egg mixture and bake until top is golden and puffy and center is set, 40 to 45 minutes. Let stand 10 minutes before slicing and serving with avocado, and cilantro.
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
600ml
Real California heavy whipping cream
5
large eggs
170.1g
Real California shredded Mexican cheese blend
113.4g
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)
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
