Now, first of all, I have to preface this by saying that we don’t typically eat this richly; eggs and cheese are not usually this much a part of our daily diets. That said, I’d been looking forward all week to using up the leftover sauteed veggies from Tuesday night’s Mexican dinner, and I had just the idea for them. And for some reason this was the cooking weekend – we just couldn’t stop!
Sauteed bell and anaheim chile peppers, onions, garlic, tomatillos, and tomatoes
Now, I started off with about a cup full of leftover sauteed veggies, drained, and added the last of the mushrooms I had left over from making the lasagna, and just sort of threw this together. The idea is to use up what you already have. So if you just happen to make extra veggies with your Mexican food…
- Approx. 1 cup sauteed Mexican vegetables (drained; mine included onions, garlic, bell and anaheim chile peppers, tomatillos, tomatoes, and a little sauteed mushroom; I’d imagine that sliced olives would be killer in here, and I almost put in some canned black beans but decided against it at the last minute… the idea is to use up whatever you have that sounds good to you)
- A few tablespoons of fresh corn kernels (I’d bought a few ears and couldn’t resist throwing some of the kernels in – we love the unexpected crunch)
- 3 oz cheddar cheese, shredded
- 6 medium eggs (probably 4-5 large eggs would do fine; medium was what we had in the house)
- 1/4 cup half-and-half, cream, or milk (I used nonfat half-and-half because I love the texture)
- 1 pastry crust, parbaked
Okay, now I have to make a confession: for all my bread- and cake- and pasta-making abilities, crustmaking is just not my forte. In fact, every time I’ve made a homemade pie crust, it’s come out either salty, lumpy, sticky, or cardboardy. I can’t seem to get the delicate texture or flavor down, no matter what recipe I use. So I like to buy the pre-made pie crusts that come in a little tube. All I have to do is roll them out and go. So the first part of this recipe is to bake a pie crust (homemade or pre-made) for about 3/4 of the time in the recipe (or on the box). Be sure to poke holes in the thing, or to put foil with beans in the bottom so it doesn’t get a giant air bubble in the middle.
Then, mix all the other ingredients together and pour them in the crust. That’s it.
The filled quiche waiting for the oven
Then your quiche should take a quick (30-35 minute) trip in a 350 degree oven. Like any quiche (or lasagna for that matter), let it set up for 5-10 minutes before eating it. But like any quiche, you can refrigerate and reheat this baby for a week – and it’s really excellent, even after days of being in the fridge.
The whole enchilada - I mean, quiche
I do have to point out that the serving size on this is between 1/8 and 1/6 of the pie (we had 1/8 of the pie slices), so you’re really getting less than 1 egg and less than 1/2 oz of cheese per person – so it’s not nearly the decadent artery-killing breakfast that quiche has a reputation for being! I didn’t actually eat quiche until last year, and now I love the stuff – and how versatile it is for leftover usage!