Southwestern Quiche: An Invention out of Frugality
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My baby sister and I used to waitress together every night we would come home famished. So at 1am we would have a nacho party and count our tips. Sharing our comical moments and what guys left phone numbers as “tips.” Oh the joys of being young and slightly odd! We would break out the chips and cheese and whatever else sounded fun in our Mom’s fridge. Sometimes we would have to get inventive and came up with some really “out there” creations. Southwestern Quiche was another sister collaboration recipe that came from a different season in life but brought back those nostalgic nights.
Creating Southwestern Quiche
My sister and I are now mothers of small children, we find ourselves hanging out in my own kitchen trying new recipes. However, we are discussing kids, husbands, and what we made for dinner the other night. As adults we are making things that are based on what we have on hand. Combining things we both love and crave. AND things the kids will eat. One thing I noticed about our collaborations as adults is we much more concerned with stretching ingredients, like we did in this Southwestern Quiche recipe.
The Bottom of the Bag: Crust
Back in the day the broken tortilla chips at the bottom of the bag would have been tossed without a thought. Now this is means to create a way to utilize that last cup of crumbs. Waste not want not. Gosh I sound like my mother. Luckily, all in good time we realize we don’t know everything. Or perhaps we start to know some things. But I digress. What does a cup of tortilla chip crumbs become? A crust for quiche. Yes, that is right this is an easy tortilla chip crust and you won’t be disappointed!
- 2 Pieces Bacon
- ½ a Medium Onion Chopped
- 1 Cup of Crushed Tortilla Chips
- 1 Cup Shredded Cheddar Cheese (divided)
- 5 Eggs Beaten
- ½ Cup Black Bean and Corn Salsa (or any salsa)
- 1 Tsp. Cumin
- 1 Tsp. Chili Powder
- Salt to taste
- Start by frying up your bacon, set it aside, and chop.
- On med/low add your onions to the bacon grease and sauté until caramelized, set aside.
- Take your crushed tortilla chips and add to the pan toasting them slightly.
- Make sure the chips cover the bottom of the pan evenly.
- Layer with cheese.
- In a bowl beat your eggs, add your salsa, cumin, and chili powder mix well.
- Add the egg mixture over top of your crust and top with more cheese.
- Allow to firm up and then finish the top in the broiler on low. Watch closely to not burn.