You can throw in everything in your fridge and come out looking like a pro!
No offense to the pros out there, mind you. I'm an accident-prone numbskull who could never compare to your awesomeness.
That being said...
I know that crustless quiche is basically just a frittata in disguise, but that doesn't stop me from loving them for our low-carb lifestyle! They're such a wonderful one-dish meal, and this round was no exception.
On Friday I got a hankering for Mexican food. While rummaging around our fridge for hope of finding something, I noticed that we had a ton of eggs to use up before leaving for our upcoming honeymoon.
Hello, Mexican quiche... for dinner!
I forgot to lightly mix the filling after pouring it into the pie plate, resulting in the obscure layering effect you see below.
Unlike me.
Don't be like me. Really.
Anyhow, here's the secret!
You'll need:
- 1 package of Hot Jimmy Dean Sausage
- 1 onion, diced
- 1 red pepper, diced
- Diced pickled jalapeño peppers, to taste (optional... we like it hot!)
- 1 tbsp minced cilantro
- 3-4 green onions, sliced thinly
- 1/2 tsp cumin
- salt and pepper to taste
- 6-8 eggs
- 1 cup egg whites (we used a container like egg beaters)
- 2 cups of any cheese(s) you'd like
Preheat the oven to 375 F.
Brown the sausage in a skillet and add the diced onions and red peppers to the meat. Cook until the sausage is cooked and the onions begin to caramelize slightly. Add the jalapeños, cilantro, and green onion, and 2-3 minutes later remove from heat. Allow to cool, and drain any grease.
Mix eggs, egg whites, cumin, salt, and pepper well. Add in cheese. Add in a bit of the meat mixture to temper the eggs, later adding in a spoonful of the meat mixture at a time until all mixed.
Pour into a pie plate that has been sprayed with cooking spray. Bake at 375 F for 35-40 minutes.
Optional: Prior to baking, sprinkle with cayenne pepper.
We served it with sour cream and salsa.
And it was magical.
Amen.
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