Chicken Fajita Quiche

Mexican food is one of my favorite cuisines and fajitas are always a delicious entree packed with protein and veggies.  In this recipe I ditched the tortillas and turned the flavor of fajitas into a savory low carb quiche that could be served any time of day in your house.  As with most of my quiches and egg bake recipes, you could really throw just about any vegetable or cheese into the mix and it would turn out great here, too.  I also created my own taco seasoning rather than buying a processed packet from the store – this seasoning would also be delicious on ground beef in chili or to season chicken or beef in a taco salad.  It is very versatile and the recipe makes plenty for several meals.

I pulled out the ingredients and pre-heated my oven to 350°F.

To make the taco seasoning, I added the cumin, chili powder, paprika, cayenne pepper, garlic powder and onion powder into a small bowl.

I used a spoon to mix them until thoroughly combined.  You can vary the amount of cayenne pepper to add more or less heat to the foods you are cooking.  I set the taco seasoning aside to prep my veggies.

First I finely diced the red onion into small pieces.

Then I diced the yellow and red mini bell peppers into pieces the same size as the onions.  You could leave both sets of vegetables in longer strips for a more authentic fajita replication, but I prefer diced veggies in this recipe.

I also cubed the chicken into bite-sized chunks, small enough that they would not require a knife once baked into the quiche.

I cracked the eggs into a large bowl and added the unsweetened almond milk (you can substitute heavy cream, if you prefer, for a higher fat content in the recipe), salt, pepper and red pepper flakes.

I used a whisk to beat the eggs until all the ingredients were incorporated and set them aside.

Over medium heat I melted butter in a pan and sauteed the chicken until nearly fully cooked before adding the red onion and bell peppers.  I cooked them down until the vegetables were tender, about 4 minutes.

Once the chicken and vegetables were fully cooked, I added one tablespoon of my taco seasoning and stirred until all pieces were evenly coated with flavor.

I sprayed a 9×11 glass baking dish with non-stick spray and added the chicken mixture to the bottom.  I then alternated between shredded cheddar cheese and this Red Leicester cheese I picked up from Trader Joe’s.  The red pepper flakes and red bell peppers in the cheese are the perfect complement to the fajita-style eggs in this recipe.  If you cannot find this cheese or something similar, simply using cheddar cheese would be fine, too.

I poured the egg mixture on top of the cheese and made sure it was evenly distributed in the baking dish.  I baked the quiche for 40 minutes until the top was golden brown and the eggs were fully set in the center.  The chicken is a hearty addition to this recipe with some sweetness from the onions and bell peppers.  The sharp leicester cheese melts beautifully as it cooks and the taco seasoning kicks the quiche to another level.  This is a homerun meal and leftovers re-heat great the next day.  What other flavors do you enjoy with eggs?  Let me know in the comments!

Chicken Fajita Quiche

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 6

Serving Size: 1

Chicken Fajita Quiche


  • 8oz boneless skinless chicken, cubed
  • 1tblsp taco seasoning (see below)
  • 2oz red onion, diced
  • 2oz red and yellow bell pepper, diced
  • 3oz Red Leicester cheese, shredded
  • 2oz shredded cheddar cheese
  • 10 eggs
  • 1/2c unsweetened almond milk
  • 1tblsp butter
  • Salt
  • Pepper
  • Red pepper flakes
  • Taco Seasoning (Makes enough for several meals)
  • 1tblsp cumin
  • 1tblsp chili powder
  • 3/4tblsp cayenne pepper
  • 1/2tblsp paprika
  • 1tblsp garlic powder
  • 1tsp onion powder


  1. Pre-heat the oven to 350°F.
  2. Mix the cumin, chili powder, cayenne pepper, paprika, garlic powder and onion powder together to create the taco seasoning; set aside.
  3. Dice the red onion and bell peppers into small pieces.
  4. Cube the chicken breasts into bite-sized pieces.
  5. Crack the eggs into a bowl; add the unsweetened almond milk, salt, pepper and red pepper flakes. Beat with a whisk until the ingredients are fully combined.
  6. Over medium heat melt the butter in a pan.
  7. Saute the chicken breast until nearly fully cooked; add the red onion and and bell peppers and cook until softened.
  8. Add 1 tablespoon of the taco seasoning to the chicken and vegetables and toss until all pieces are coated evenly.
  9. Spray a 9x11 glass baking dish with non-stick spray.
  10. Spoon the chicken mixture on the bottom of the dish.
  11. Sprinkle the red leicester and chedder cheese on top.
  12. Pour the eggs over top of the chicken and cheeses.
  13. Bake for 40 minutes until the top is golden brown and the eggs are fully set in the middle.

Nutrtional Information

Per serving: 263 calories, 2g total carbs, 2g net carbs, 17g fat, 24g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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  1. Angie

    This looks delicious. I have made a taco quiche previously but wouldn’t have thought of using chicken. I’m looking forward to trying this soon. I hope I can find Leicester cheese since I’m not familiar with it.

  2. Karen Blackburn

    Sounds lovely but surely it’s an omelette, make quiche regularly and they all involve a pastry case. Either way will be worth trying.

    • In my mind, and around the US, omelettes are folded over and single-serve. For low carb eaters, this is a quiche as we do not eat pastry dough.

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