Mexican Crustless Quiche with Tomatillos and Fire-Roasted Chilies: chipotle sausages and applesauce
The Quiche
Ingredients
olive oil1/2 cup diced red onion
3/4 cup diced tomatillos
1 fire-roasted medium chili
5 duck eggs (6 chicken large eggs will work)
1/4 cup top goat milk (cows milk half and half will work)
grated Mexican cheese mixture (optional)
salt to taste
Sauté the onion in several tablespoons of olive oil until it begins to wilt.
Add the diced tomatillos.
Add salt to taste and continue to sauté on low heat until the onions are golden and the tomatillos have softened.
Add the chili and toss over low heat until warmed through.
Set aside.
Whisk the eggs and the milk in a deep dish Pyrex pie pan.
Salt to taste.
Stir in the vegetable mixture.
Microwave on high for 2 minutes.
Stir.
Continue microwaving on high for 3 more minutes.
Add grated cheeses (optional).
Microwave for an additional minute or until the cheese has melted.
Slice as you would a pie and serve.
You can also do the cheese part under the broiler if you want browned, melted cheeses. That is my favorite, but some members of the family do not like melted cheese, so we do it by the slice at our house.
The Sausages
Ingredients
ground porkchipotle seasoning
ground sage
salt
For every pound of ground pork add a teaspoon each of salt, chipotle seasoning and sage.
Mix with your hands until well blended.
Form into patties.
Fry until done: 20 - 30 minutes depending on your altitude.
The Applesauce
Ingredients
Jonathan Apples, cored, peeled, and cut into 1/8thsWater
Put the apples in a saucepan with enough water to keep from scorching.
(This will vary with your climate and altitude. I need the pan about half full of water after the apples are in the pan.)
Simmer until the desired consistency
(We like ours firm and chunky, which at our altitude takes about a half an hour)
We had the quiche and the sausages hot and the applesauce cold, this morning, which seemed a nice blend.
Sorry I forgot to take a picture ...
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