Merry Christmas Eve -- I'm excited to be spending a fun family-filled weekend in weirdly-warmish MN. There isn't any snow on the ground this year, and while I'M NOT COMPLAINING, I must say that it doesn't really feel like Christmas.
But the gifts are wrapped.
Our tree is lit.
Cookies have been made*, and quiche is in the oven*.
My Christmas gift to you - a quick and easy recipe that I quickly threw together this morning.
I woke up hungry, knowing we had eggs in the fridge, and wanted something that I could eat all week for quick breakfasts.
This recipe is great because you can make it with a lot of things that you just happen to have on hand. In my case, the only shredded cheese we had was "Mexican" flavor, thus a Southwestern-themed quiche was born.
And since it has both red salsa & green onions in it, it's Christmasy lookin' as well - BONUS!
For the crust:
2 cups flour
1/2 cup of vegetable oil
1/3 cup of milk
1/2 tsp salt
For the filling:
1/2 cup salsa
1/2 cup milk
1.5 cups cheese
4 little smokies sausages, diced
A dash of cumin
To make the crust:
Mix flour, salt, and oil and stir until it is in crumbly little balls.
Add the milk and stir / knead with hands until it is a large ball
Place in between two sheets of saran wrap and roll out
Press into pie plate, poke a few holes in the bottom, set aside.
For the filling:
whisk milk and eggs together; add salsa, cheese, scallions, sausage and whatever filling you like.
Pour into pie crust
Top with a few shakes of cumin
Bake at 375 for about an hour**
Sprinkle a little more cheese for the last 10 minutes!
Serve with some mixed greens and some crusty white baguette -- it's pretty spicy, so you'll want something to cleanse the palate.
Hmm, if this is an afternoon quiche, you might even serve with a cold beer. :-)
Off and running,
*Apparently my first married Christmas = lots of baking. Which I'm not normally very good at or interested in, but if I do say so myself, this quiche is lookin' fantastic, and my gingerbread cookies are delicious!
**I covered the edges of the pie crust with tin foil so that it didn't burn. Remove for the last 10 minutes.