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Fajita Quiche



– 1 ½ tablespoons Real California unsalted butter – 1 ½ 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 ½ teaspoons chili powder – 3/4 teaspoon ground cumin – 3/4 teaspoon garlic powder – Pastry dough for two 9-inch pies – 2 ¼ 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 salt, plus more to taste – Avocado and cilantro, for serving (optional)
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Created in partnership with Ninja Foodi.

Prep: 20 Minutes

Cook: About 1 1/4 hours, plus time for skillet to cool and for dough to chill

Makes: 6 to 8 Servings

1. Heat Ninja 10-Inch Frying Pan or other ovenproof 10-inch skillet 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.

2. When skillet has cooled to room temperature, roll dough out to a 15-inch circle (if using 2 rounds of dough, arrange 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.

3. Meanwhile, preheat the oven to 350°F.

4. Place skillet 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.

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

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 cotija, avocado, and cilantro.