June 4, 2011
I have been told that real men don’t eat Quiche. I don’t believe it as I had real men not only eat the Quiche, but they made the Quiche as well. Can I tell you how much I love having my children work for a fine dining establishment! He knows how to roast poblano peppers. I know I didn’t teach him that skill. I will take credit for teaching him how to tie his shoes….in a funny way yet endearing way. But the boy can also make gorgeous chocolate dipped strawberries and he isn’t even 18. Lucky mom I am!
Have you been on a picnic lately? I highly suggest you do so. It is good for your soul. My middle son is taking his girlfriend on a picnic this week. I raise some awesome kids! He needs to take a peak at this cookbook to find something to take on the picnic. Lovely cookbook with lovely ideas. Be romantic, and take that special out for a picnic.
The Ruling: I liked it….the men in my life felt it needed some meat added to it. Maybe some ham would have made them happy. I took a short cut and used a premade pie crust, go ahead and cheat, I won’t tell!
Roasted Poblano Quiche with Queso Fresco, pg 131
- 1 tablespoon olive oil
- 2 cups chopped scallions
- 2 poblano peppers, roasted, peeled, seeded, and chopped
- 1 or 2 jalapeno peppers, roasted, peeled, seeded, and chopped, optional
- 2 tablespoons flour
- ½ teaspoon salt
- Freshly ground black pepper
- 1 cup crumbled queso fresco or mild feta cheese (about 4 ounces)
- 1 recipe Whole Wheat Quiche Pastry in a 9 inch pie pan (page 133)
- 1 cup whole milk
- 2 large eggs
- ¼ teaspoon ground cumin, optional
- Chopped fresh cilantro
- 1 recipe tomatillo Salsa (page 134), optional
- Preheat the oven to 375 degrees F.
- In a medium skillet over medium heat, heat the olive oil. Sauté the scallions until they’re soft and just starting to brown, about 10 minutes. Add the poblanos and jalapenos, if desired, and heat through. Stir in the flour, salt, and pepper, and remove the mixture from the heat.
- Layer half of the cheese on the bottom of the Quiche crust. Add the pepper mixture. Beat the milk and eggs together and pour them over the Quiche. Top with the rest of the cheese and the cumin, if desired.
- Bake for 35 to 40 minutes, until the custard is set and the crust is browned. Serve garnished with cilantro and tomatillo salsa, if desired.
- For a picnic, serve the Quiche at room temperature or cold. Though best the day it’s made, it can be refrigerated for 2 days. For dining at home, or a backyard picnic, the dish is also good served warm.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at http://www.ididit-fargo.com/.
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