Tomatillo Quiche


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.



Tomatillo Quiche
Recipe type: Brunch, Dinner, Breakfast

  • 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

  1. Preheat the oven to 375.
  2. Heat up the oil in a large saute pan. Saute the chopped veggies and spices for about 7 minutes, until softened.
  3. Beat the eggs with the half and half in a small mixing bowl.
  4. Sprinkle the shredded cheese in the bottom of the pie crust.
  5. Place the veggie mixture over the cheese.
  6. Pour over the egg mixture.
  7. Place the pie tin on a baking sheet and place in oven. Bake for around 35-40 minutes, until the egg has completely set.
  8. Cool for about 5-10 minutes before serving.
  9. Slice and enjoy!


VeganMofo: Italian Sausage and Peppers Sandwich

I was at Trader Joe’s the other day, doing my weekly spending binge. I was wandering the refrigerated case and peering at their selection of fake meats. I usually stick to the same stuff each time, but on this trip I decided to check out their Tofurky Italian Sausage. I usually just buy the Trader Joe’s brand, but this one was slightly cheaper and looked decent enough, so I tossed it in my cart.

I usually just slice and saute these sausages with veggies and pasta. I wanted to do something different this time. I thought about the sausage carts near my office. An old coworker of mine used to pick up sandwiches from these carts often. They were cheap eats. While I never really crave street meat, the smell coming from my friend’s sandwich was always pretty good. I am so glad that I chose to recreate this sandwich at home. These were so good. And I highly recommend the Tofurky sausages. These had great flavor, better than some of the other fake sausages we have had. My meat-eating, pepper-disliking husband had three helpings of this! I call that a successful meal!

Italian Sausage and Pepper Sandwiches

1.5 tbsp. olive oil
1 package of Tofurky Italian Sausage or 1 lb. of Italian Sausage
1 large onion, sliced
1 red pepper, sliced
1 green pepper, sliced
1 cup baby bella mushrooms, sliced
3 garlic cloves, chopped
3 tbsp. red wine
1 tbsp. tomato paste
2 tsp. red pepper flakes
2 tbsp. chopped basil
1 tsp. oregano (dried)
ground pepper
4 hoagie rolls
Daiya or Mozarella Cheese (optional)


Heat up the olive oil in a large saute pan.

Slice your sausage and add to pan.  Cook for a few minutes until browned slightly on edges.  Remove to plate.


Add the onions and peppers to the pan and cook a few minutes. Add in the garlic and mushrooms. Cook a few more minutes.

Add in the red wine, tomato paste and spices. Stir in and cook for around 5-7 minutes. The peppers and onions should be soft and the flavors incorporated.

Italian Sausage and Peppers Hero Sandwich

Taste and add salt or pepper as needed.

Scoop out the bottom of the hoagie roll.

Layer on the sausage. Top with the peppers and onion mixture.

Add cheese if desired. I had mine with some Daiya Mozzarella cheese sprinkled on top.


Italian Sausage and Peppers Hero Sandwich

Thai Beef + Veggies + Coconut Rice = Yummy!

I love Thai food. If I knew how to insert a heart symbol, I would insert it somewhere into this sentence. Did I mention I love Thai food? Somehow when you throw in fish sauce, lime juice, sriracha, and basil into a dish – magic happens. For real! Try it sometime!

I am not a ground beef fan or a Martha Stewart fan, but I came upon this recipe that intrigued me. Thai ground beef over coconut rice sounded good. It was also looked easy enough that I was able to amp up the flavor and stretch the ingredients to make it work for us. I happened to have all the ingredients on hand, plus some veggies that I thought would only add to the dish. If you want, you could substitute tofu, turkey, or soy crumbles in place of the cow.

For the Coconut Rice:

2 cups jasmine rice
1 can coconut milk
1.5 cups of water

Put the rice, milk, water, and salt in a saucepan on medium-high heat. Bring the mixture to a boil. Turn the heat down to medium low and cover. Cook until the liquid is absorbed.

For the beef dish:

1 tbsp. vegetable oil
6 garlic cloves, chopped
1/2 onion, chopped
2 tbsp ginger, chopped
2 chili peppers, chopped
1 lb. ground beef
10 oz. container mushrooms, sliced
snowpeas – a bunch
chinese broccoli, choped
1 red pepper, chopped
1/2 green pepper, chopped
baby corn, sliced
scallions, chopped
red pepper flakes
2 plum tomatoes, chopped
2 tbsp. fish sauce
2 tbsp. soy sauce
1 tbsp. sriracha
1 tsp. sugar
chopped basil
lime wedges

Combine the fish sauce, soy sauce, sriracha, and sugar in a small bowl. Let it sit for a bit.

Add oil to your wok and add the garlic, ginger, onion and chilis. Cook for about a minute. Add the meat and brown it. Add in the vegetables and cook some more. Add in the tomatoes. Add in the fish sauce mixture, chili flakes, and the basil. Cook a few more minutes.

Serve this over coconut rice with a good, healthy squeeze of lime juice. It’s soooo good! You will want to keep eating and eating this dish. I wish I had doubled this recipe – it was that good.
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