Looking for ways to use up those leftovers in the refrigerator? Try this simple tortilla quiche! // alexandracooks.comI hate wasting food. I really do. But sometimes, I stash things in the freezer merely to avoid the guilt of trashing food at the present moment. By “things” I mean 4 tortillas or 6 egg whites or the heels of a loaf of bread. I have good intentions. I really do. With the tortillas, I envision making a quick wrap for lunch one day. With the egg whites, an angel food cake. With the bread, homemade croutons.

These things sit — preserved, certainly — but effectively, trashed. Inevitably, I clean out the freezer several months down the road and toss the cracked tortillas and frost-encrusted heels of bread into the garbage can.

Anyway, last weekend, I rescued four flour tortillas from meeting their cold fate. When I spotted them in my fridge, I recalled a recipe I had seen on the Blue Heron Farm Web site for asparagus quiche that used tortillas as a shell. And then I played a game called “use every possible item of food in your fridge that can be sautéed and packed into a quiche shell.” Never played? Give it a go. It’s a great time. What’s most fun about the game is that there are no rules: Expiration dates should be overlooked; mold, scraped away and sent down the disposal; shriveled, wilted vegetables, scrubbed and chopped as if they were new.

I wish I could say I were exaggerating. I’m not. I cut off serious mold from a pepper. I gave a block of cheese a chemical peel. I browned a questionable piece of several-days-old hamburger meat. The result? A yummy yummy quiche.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tortilla-crusted quiche

Tortilla Quiche

★★★★★

5 from 2 reviews
Print Recipe
Save Recipe

Ingredients

  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 2 chipotles in adobo, minced
  • 1 hot chili pepper, diced
  • 1 tomato, chopped
  • leftover sautéed leeks, sliced
  • grated Parmigiano Reggiano
  • cilantro, minced
  • 3 eggs
  • 1/2 cup milk

Instructions

  1. Preheat the oven to 350ºF.
  2. Sauté peppers and onions and such together. (I also had a leftover uncooked hamburger patty, so about 6 ounces of ground beef.) Season with salt and pepper. Add zucchini and tomatoes and cooked leeks. Add cilantro at the end. Note: This is just what I had on hand — use anything you have.
  3. Line a buttered dish, such as a 9-inch round baking or pie pan, with about 4 tortillas.Whisk together 3 eggs with 1/2 cup of milk in a large bowl. Add the prepped ingredients. Add the cheese and stir.
  4. Pour into prepared tortilla-lined pan. Bake for about 30 minutes or until set. Mixture should jiggle just slightly when shaken.
  5. Remove from the oven and let sit for 10 minutes before cutting. Ta-da! A simple simple quiche.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes