1 (20-oz.) box José Olé® Beef & Cheese Mini Tacos
10 large eggs, beaten
1/2 (10-oz.) box frozen chopped spinach, thawed and squeezed dry (about 1/2 cup spinach)
1 (4.0-oz.) can diced green chilies
1/2 cup each: cooked and crumbled bacon and shredded Jack cheese
1 teaspoon garlic salt

Preheat oven to 375°F. Line the bottom of a lightly greased, 9-inch deep-dish glass pie plate with José Olé® Mini Tacos. At a diagonal, line the side of the pie plate with the remaining tacos, creating a petal effect; set aside. In large bowl, mix eggs, spinach, green chilies, bacon, cheese and garlic salt. Carefully pour filling into pie plate, rearranging taco “petal” crust if necessary. Bake, uncovered, for 40 to 45 minutes or until center is firm. Let stand 7 minutes before serving. Makes 6 to 8 servings.

Preparation Time: 15 minutes
Baking Time: 45 to 50 minutes

Serving Suggestions: Next time, make this quiche with José Olé® Quesadillas, cut in thirds.

Meal Solution: Tropical fruit platter is a perfect accompaniment to this Mexican Quiche.