MIGAS QUICHE

We all know the feeling: waking up on a Sunday morning with a pounding headache and an apprehensive curiosity as to how much money you spent at the bars (and on that slice of meat-lovers pizza at 2 a.m.) the night before. You stumble into the kitchen anxiously awaiting a breakfast taco buffet that will serve as the cure to your hangover, but as expected, an empty carton of milk and last week’s Chinese take-out stare blankly back at you from the empty shelves in the fridge. You could cave in and eat those borderline rotten rice noodles, OR you could sink your teeth into a warm, fluffy quiche that you made the day before that will certainly be the ailment to all of your hangover problems.

 

Ingredients

6               eggs

¾ c           milk

½ c           onion, chopped

½ c           tomato, diced

½ c           shredded cheddar cheese

1 c            corn tortilla chips, lightly crushed

1               jalapeno, finely chopped

1               premade pie crust

1 T           cilantro, chopped

1 T           butter

 

Directions

 Preheat oven to 375 degrees

Remove premade piecrust from fridge to bring up to room temperature

In a sauté pan heated to medium high…

• Add in butter until melted
• Add onions and jalapeno and let cook until the vegetables have taken on a slight char, stirring frequently
• Add tomatoes and cook until softened
• Remove from the stove top and let vegetables cool to room temperature

In a large mixing bowl…

• Crack the eggs into the bowl and add milk, cilantro, and salt & pepper for seasoning
• Whisk to combine

In a pie dish…

• Unroll piecrust into the pan and press the dough firmly against the edges
• Scatter crushed tortilla chips, sautéed vegetable mixture, and cheese around the pan
• Pour the egg mixture over the top (the pan should be quite full)

Put in the oven and bake for 35-40 minutes, or until the crust is golden brown and the top of the quiche is lightly browned and bubbly

 

*Avocado Crema

This *optional (but not) sauce is for the hung-over-go-getter in you. If you are feeling especially ambitious during your post-party endeavors (or want to add some class to your meal to make up for your lack- there-of the night before) top your quiche with this velvety crema to finish off the dish.

Ingredients

1 c            sour cream

1               lime, juiced

¼ c         milk

1 T           chive, finely chopped

1               avocado

Salt and pepper to taste

Directions

In a blender, add sour cream, milk, lime juice, chive, and salt and pepper to taste. Blend until smooth.