Mmm, quiche!
I made a large mini-quiche for dinner! Actually it was just a regular sized quiche made from a mini-quiche recipe...
Crustless Southwestern Mini-Quiches
6 large eggs
1 t. salt
1.5 cups frozen shredded hash brown potatoes, thawed
0.5 cup red bell pepper, diced
0.5 cup fresh or frozen corn kernels, thawed if frozen
2 green onions sliced thinly (white and green parts)
2 T. chopped cilantro
0.75 cup shredded cheddar cheese
0.5 cup milk
2 Chipotle chilles in adobo sauce, drained, rinsed and minced
2 t. adobo sauce reserved
(note: the Chipotle chilies and adobo sauce are very spicy. Neither the recipe nor the can mentioned it, but when I worked in a restaurant, we had some chipotle sauce that had all sorts of warning labels about keeping it out of your eyes and washing your hands after handling it. So be careful! If you don't like spicy things you could probably replace this with some mild salsa and tabasco sauce. In it final form it's not all that spicy.)
Preheat oven to 375F. Grease 6 6oz. ramekins and place on cookie sheet (or if you're like me and don't have ramekins, a 9x9 glass baking dish works too, and you don't have to put that on a cookie sheet, a largish pie pan would probably work too if you don't want a square quiche ^_^;;). Whisk together 1 egg and 0.25 t. salt. Stir in shredded potatoes. Spread evenly on the bottom of what baking pan/ramekins you are using. Bake 15 min. or until lightly browned.
Sprinkle bell pepper, corn, green onions, and cilantro over browned potatoes. Top with cheese.
Whisk together 5 eggs, milk, 0.75 t. salt, chilies and adobo sauce. Pour mixture over vegetables in the baking pan/ramekins. Bake 20-25 min. or until knife inserted in center comes out clean (if you're doing the full sized quiche version it'll take quite a bit longer then 20-25 min). Let stand 5 min before serving.
I <3 Vegetarian Times magazine. Methinks I'm going to have to gank one of the many subscription cards out of my mom's magazines when I move so I can get my own.
Now I just need to figure out what I'm going to do with the left over Chipotle chilies, cilantro, and green onions before they go bad. ^_^;; They always package those things in much larger quantities then I usually use...
Crustless Southwestern Mini-Quiches
6 large eggs
1 t. salt
1.5 cups frozen shredded hash brown potatoes, thawed
0.5 cup red bell pepper, diced
0.5 cup fresh or frozen corn kernels, thawed if frozen
2 green onions sliced thinly (white and green parts)
2 T. chopped cilantro
0.75 cup shredded cheddar cheese
0.5 cup milk
2 Chipotle chilles in adobo sauce, drained, rinsed and minced
2 t. adobo sauce reserved
(note: the Chipotle chilies and adobo sauce are very spicy. Neither the recipe nor the can mentioned it, but when I worked in a restaurant, we had some chipotle sauce that had all sorts of warning labels about keeping it out of your eyes and washing your hands after handling it. So be careful! If you don't like spicy things you could probably replace this with some mild salsa and tabasco sauce. In it final form it's not all that spicy.)
Preheat oven to 375F. Grease 6 6oz. ramekins and place on cookie sheet (or if you're like me and don't have ramekins, a 9x9 glass baking dish works too, and you don't have to put that on a cookie sheet, a largish pie pan would probably work too if you don't want a square quiche ^_^;;). Whisk together 1 egg and 0.25 t. salt. Stir in shredded potatoes. Spread evenly on the bottom of what baking pan/ramekins you are using. Bake 15 min. or until lightly browned.
Sprinkle bell pepper, corn, green onions, and cilantro over browned potatoes. Top with cheese.
Whisk together 5 eggs, milk, 0.75 t. salt, chilies and adobo sauce. Pour mixture over vegetables in the baking pan/ramekins. Bake 20-25 min. or until knife inserted in center comes out clean (if you're doing the full sized quiche version it'll take quite a bit longer then 20-25 min). Let stand 5 min before serving.
I <3 Vegetarian Times magazine. Methinks I'm going to have to gank one of the many subscription cards out of my mom's magazines when I move so I can get my own.
Now I just need to figure out what I'm going to do with the left over Chipotle chilies, cilantro, and green onions before they go bad. ^_^;; They always package those things in much larger quantities then I usually use...