Mexicali Quiche w/ Avocado & Roasted Tomatoes

There are so many great things to make with tortillas. You can load up burritos for breakfast, stuff some quesadillas with shrimp or make tortilla chips and cover them with cheese, guacamole and spicy salsa.

A tortilla quiche combines a classic breakfast quiche and a tortilla tart without having the traditional pastry crust.

Breakfast for supper is always good with Brion & I. Making this meal a day ahead of serving it allows the flavors to become exceptional.

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Mexicali Quiche w/ Avocado & Roasted Tomatoes
Instructions
  1. In a skillet, cook ground pork, onion, mushrooms & garlic. Cook until meat is brown & crumbly & moisture has mostly evaporated from the mushrooms. Stir in corn, beans, chili powder & cumin. Remove from heat.
  2. Preheat oven to 350 F.
  3. In a bowl combine eggs, milk, green chili peppers (if using), salt & pepper. Grate cheese.
  4. Lightly butter bottom of an 8-inch baking dish. Place one of the tortillas on the bottom of dish; sprinkle with a bit of grated cheese & top with half of the pork mixture. Tear other tortilla into pieces & place on top then sprinkle with a bit more cheese & remaining pork mixture.
  5. Carefully pour milk mixture over quiche then top with remaining cheese. Bake for about 30 minutes or until set.
  6. While the quiche is baking, place cherry tomatoes in a foil lined baking pan, drizzle with olive oil & roast until skins pop.
  7. On a plate, mash avocados; add salt, garlic & lime juice. When quiche is ready, top with avocado mixture & roasted tomatoes. Serve.

Stuffed Baked Potatoes with Garlic Shrimp

Shrimp makes for a unique and elegant twist on a stuffed baked potato. For most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them, with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the  Stuffed Baked Potato  to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with the cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

For Canadians, barbecue season lasts until the first snow falls (sometimes even a bit after). This is a meal that can easily be cooked on the BBQ as well as in the oven and it is soooo– good! 


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Stuffed Baked Potatoes with Garlic Shrimp

Votes: 4
Rating: 5
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Course Main Dish
Cuisine American, Ecuador

Servings


Ingredients

Course Main Dish
Cuisine American, Ecuador

Servings


Ingredients

Votes: 4
Rating: 5
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Instructions
Stuffed Baked Potatoes
  1. Preheat oven to 400 F. Rub potatoes with oil & place on a baking sheet. Bake about an hour or until soft to the touch. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.

  2. In a small skillet, fry bacon until crisp. Drain on a paper towel & crumble. Saute green onions in 1/4 cup butter until tender. In a small dish, stir Ranch dressing powder (mix) into sour cream & add to potato pulp along with milk, salt & pepper. Fold in half of the cheese. Divide mixture between potato shells & drizzle with remaining butter. Place baking pan on BBQ where the heat is lower & warm potatoes through while shrimp is cooking.

Garlic Shrimp
  1. In a foil BBQ pan, Gently combine shrimp, olive oil, garlic, oregano, basil, parmigiana-reggiano, salt & pepper. Roast until pink, firm & cooked through, about 6-8 minutes.

To Serve
  1. On each serving plate, place a stuffed potato, top with shrimp & garnish with crumbled bacon & remaining cheese.

Mushroom Quiche Lorraine

Are you aware that today, May 20th, the USA celebrates ‘National Quiche Lorraine Day’. It is one of their many ‘fun food holidays’. Who makes up these holidays is not clear but it gives a great excuse to enjoy this classic quiche.

In a strict sense, there are no national holidays in the United States. Each of the 50 states has jurisdiction over its own holidays. The federal government proclaimed ten holidays that most states observe on the same dates. These are called ‘legal’ or ‘public’ holidays.

Fun food holidays usually originate from and are promoted by industry groups, clubs, health organizations and occasionally individuals.

Over 50 years ago, Julia Child introduced us to French cuisine with her cooking series, The French Chef, on PBS television. Among the many dishes she introduced was the original or classic Quiche Lorraine.  

Quiche Lorraine (named for the Lorraine region of France) was originally an open pie with a filling of custard and smoked bacon. It was only later that cheese was added to this quiche. Today we have many variants to the original that include a wide variety of ingredients. Myself, I could eat quiche anytime, for any meal. This fun food holiday sure seems like a great idea. To our quiche Lorraine I am adding some mushrooms for a little extra flavor since we both enjoy them.

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Mushroom Quiche Lorraine
Votes: 1
Rating: 5
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Course Brunch, Lunch
Cuisine American, French, German
Servings
Ingredients
Course Brunch, Lunch
Cuisine American, French, German
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a skillet, fry bacon. Remove from skillet & lay on paper towel. In bacon drippings, saute mushrooms, onions & garlic until moisture evaporates. Crumble bacon. Grate cheese.
  2. Preheat oven to 350 F. In a bowl, whisk together eggs, milk, salt, pepper & thyme. In the bottom of quiche shell place half of the grated cheese. Top with bacon, mushrooms, green onion & garlic. Carefully pour egg mixture over all. Bake for 35-45 minutes or until quiche tests done in center. Allow to sit for 5 minutes before serving.
Recipe Notes
  • If your using milk it will take a bit longer to bake but does cut down those calories.