October 3, 2008
Easy Breakfast Quiche
My sister-in-law always made the best breakfast/brunch meals. When we lived near my brother's family in San Jose, CA, not a month went by that they didn't invite the family over for brunch. Besides her delicious scones, Joan often made quiche using flour tortillas instead of a traditional pie crust. I was thinking about her recipe the other day and wondered if anyone else out there used tortillas for a pie shell. Lo and behold, a quick search on Google produced a dozen or so results. This one is for an Asparagus Quiche (courtesy of Blue Heron Farm Bed and Breakfast), though any veggie would work.
Basic quiche recipe:
3 eggs, beaten
2 C milk
¾ C cheese
Any number of variations can be made from these three basic ingredients. When spring brought beautiful asparagus spears on the farm, we used them with Gruyere cheese for a delicious quiche:
About 12 good sized asparagus spears, or more if they are thin. Steam or microwave them - they need to be just semi cooked and still a bit crisp. Cut into ½ to 1 inch pieces. Sauté until semi translucent, about half of a chopped onion, or several chopped green onions.
Prepare the crust using four regular sized flour tortillas. Butter the quiche dish and place one tortilla in it to form the bottom. Tear the other tortillas in half and use the rounded part to form the sides. Butter the top sides of the tortillas.
Place the onions, asparagus and cheese in the prepared dish, add the milk and egg mixture. Salt and pepper if desired.
Bake at 350 degrees until set and crust is browned, about 20-30 minutes.
Hmmm...sounds delicious. I think I will make this for us tomorrow. I prefer Broccoli, Bacon and Onion so I will use these ingredients instead. Still...yummy!