So here it is...!
This quiche tastes great hot or cold, so it makes for a good packed lunch the next day instead of sandwiches...
8 corn tortillas or one 8-inch unbaked pie shell (by using corn tortillas this recipe is gluten free)
1 med onion, chopped
1 clove of garlic, minced
½ to 1 red or green pepper or mixture of both
½ cup of broccoli in small florets or chopped spinach
2 or 3 mushrooms sliced (optional)
Small amount of cooked chicken or ham or cooked and crumbled bacon (optional)
2/3 - 3/4 cup of milk, last recipe I used 2/3 cup and found it worked a bit better
3 eggs, beaten
3/4 cup grated Cheddar cheese
¼ tsp pepper
2 tbsp chopped parsley
Dash of red pepper
Fry the onion, garlic, broccoli (and any additional veggies you may want to add), in a small amount of fat/butter until transparent, stirring frequently, then add meat until heated through. Combine the milk, eggs, 1/2 cup of the cheese, salt, pepper, parsley, and red pepper in a large mixing bowl. Stir in the onion, veggies and meat. Grease a pie plate, then quickly warm corn tortillas in a dry fry pan until heated through, one at a time on both sides and then arrange them in the pie plate to completely cover the sides and bottom. Pour quiche mixture over the corn tortillas. Sprinkle with remaining cheese, then with paprika. Bake at 350 degrees for 25 to 35 minutes or until a knife inserted in the center comes out clean. This is good hot or cold!
Great hiking lunch!
Some of you questioned why we're in Las Vegas. After all, we were here for five nights back in March of 2012, so not that long ago. And I think at the time we said we wouldn't need to come back again, except perhaps to explore the area around Las Vegas.
Well this time,Vegas is on our itinerary for one reason only.
And we'll tell you about it tomorrow!
Pet ID tags are on sale at Amazon.com...super cheap!