Jalapeño Buffalo Crustless Quiche

November 25, 2016
Great for breakfast or dinner.
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
Sugar Free
From the sound of it this should be spicy, but it actually isn't. If you want it to be spicy you can try adding another jalapeño or even some cayenne powder. The biggest tip I have with this (and whenever you handle hot peppers) wear gloves while you cut them. It makes a world of difference! Also, rinse the knife and cutting board after cutting. As much as I love cooking with jalapeño the burning sensation on your skin after handling them is horrible! But fortunately totally avoidable with a pair of gloves. I've heard lime juice also works, but I'd rather not have to squeeze a bunch of limes just to cut one jalapeño. I kinda made this sound kind of scary to make but this recipe is actually extremely easy, after some sautéing you just wait for the oven to do it's magic and enjoy!


  • 12 eggs
  • 1 pound ground buffalo 
  • 1 red onion, finely chopped
  • 1 jalapeño, seeds removed and finely chopped
  • 1-2 tablespoons oil/fat of choice
  • Sea salt/pepper to taste


  • Preheat oven to 350ºF
  • In a large skillet/frying pan melt oil/fat over medium heat
  • Add onion and jalapeño to the pan and sauté until tender, about 10-15 minutes
  • Add ground buffalo and continue to sauté until thoroughly cooked
  • Remove buffalo mixture from heat and set aside
  • In a large bowl whisk 12 eggs
  • Mix the buffalo mixture with the eggs and add salt/pepper to taste
  • Pour egg buffalo mixture in a greased 8×8 baking dish
  • Bake for 40 minutes or until thoroughly cooked
  • Serve warm

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