Tortilla Quiche

Name: Tortilla Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 piece Bell Pepper (1 bell pepper, chopped); 1 piece Zucchini (1 zucchini, chopped); 2 pieces Chipotle Pepper (2 chipotles in adobo, minced); 1 piece Hot Pepper (1 hot chili pepper, diced); 1 piece Tomato (1 tomato, chopped); 0 pieces Leeks (leftover sautéed leeks, sliced); 0 pieces Parmigiano Reggiano (grated Parmigiano Reggiano); 0 pieces Cilantro (cilantro, minced); 3 pieces Egg (3 eggs); ½ cup Whole Milk (1/2 cup milk)

Tortilla Quiche (Mexican)

55 minMexican

Servings1

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Vegetarian
Pescatarian
Halal

Steps

1Preheat the oven to 350ºF.
2Sauté peppers and onions and such together. (I also had a leftover uncooked hamburger patty, so about 6 ounces of ground beef.) Season with salt and pepper. Add zucchini and tomatoes and cooked leeks. Add cilantro at the end. Note: This is just what I had on hand — use anything you have.
3Line a buttered dish, such as a 9-inch round baking or pie pan, with about 4 tortillas.Whisk together 3 eggs with 1/2 cup of milk in a large bowl. Add the prepped ingredients. Add the cheese and stir.
4Pour into prepared tortilla-lined pan. Bake for about 30 minutes or until set. Mixture should jiggle just slightly when shaken.
5Remove from the oven and let sit for 10 minutes before cutting. Ta-da! A simple simple quiche.