The “I Have No Time for Quiche”
I had been thinking for a few days about making a quiche with the asparagus bounty from the garden. But it hadn’t happened despite the crust and cream awaiting in the fridge. Coming into the house at 2 p.m. starving for lunch, I had an inspiration. I quick-cooked corn tortillas, eggs and asparagus. Here’s how that looked:
4 small corn tortillas cut into pieces—cook in canola oil until the bottom side turns brown.
4 eggs on top, let cook until set, then flip.
Add chopped asparagus and cook until egg sets again.
Break it up and crisp it up.
It’s deconstructed quiche. It’s a riff on Tortilla Española. It’s a veggie omelet. It’s a healthy, hearty meal.
We just sent you an email. Please click the link in the email to confirm your subscription!