I joined an organic co-op this year, and I’ve been loving all of the wonderful fruits and vegetables I am getting. It forces me to get more creative and try new ideas.
Last week, I got a bunch of tomatillos in my vegetable share. In the past, I’ve turned them in to salsa verde for enchiladas. I wanted to try something different this time.
Like other nights, I looked to my pantry and fridge for ideas. I seemed to have a surplus of organic eggs from my co-op, and I also had some cheese on hand. I knew I could turn this in to a quiche in no time.
I washed and sliced the tomatillos along with some bell pepper, onion, garlic and cilantro. I then sauteed the mixture.
I happened to have some pie crusts in the freezer. I added the cheese to the bottom of the pie crust, then added the veggie mixture, then poured over the egg mixture. In to the oven it went.
It came out perfectly.
I love the bite of the tomatillo. It has a strong, slightly acidic flavor. It works well with the other flavors in the quiche. I highly recommend this for your next dinner.
- 1 tbsp. oilve oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 6 tomatillos, chopped
- 3 cloves garlic, chopped
- 2 tsp. ground black pepper
- 3 tsp. salt
- 2 tbsp. chopped fresh cilantro
- 4 eggs
- 1 cup half and half
- 9" Deep Dish Pie Crust
- ¾ cup shredded cheese (I used a mixture of cheddar and monterey jack)
- additional salt and pepper as needed
- Preheat the oven to 375.
- Heat up the oil in a large saute pan. Saute the chopped veggies and spices for about 7 minutes, until softened.
- Beat the eggs with the half and half in a small mixing bowl.
- Sprinkle the shredded cheese in the bottom of the pie crust.
- Place the veggie mixture over the cheese.
- Pour over the egg mixture.
- Place the pie tin on a baking sheet and place in oven. Bake for around 35-40 minutes, until the egg has completely set.
- Cool for about 5-10 minutes before serving.
- Slice and enjoy!