Tortilla Crust Quiche with Vegetables

January 15, 2008

Tortilla Crust Quiche with Vegetables

Adapted from Vegetable Planet by Didi Emmons
Submitted by Paula Redinger, Tucson CSA

3 or 4 large tortillas (corn or flour – your choice)
Your choice of CSA vegetable(s) (or a combination of them!)

Greens – one or two bunches
Sweet potato about 1 lb
Potatoes – about 1 lb
Winter squash – about 1 lb
Scallions, onions – add for extra flavor

Your choice of seasonings:
Garlic – nice with sweet potatoes, greens
Herbs – rosemary and/or oregano would be nice with potatoes, cilantro, parsley
Spices – cumin, pepper, salt, hot pepper flakes

Your choice of grated or crumbled cheese- 3 oz of:
Cheddar or Jack – good with sweet potatoes
Gruyere – good with greens
Goat cheese – good with potatoes

Olive oil – 1-2 tbsp
1 ½ c milk
3 eggs

1) Prepare your vegetables and let them cool:

Dice and roast sweet potatoes, potatoes, squash, with olive oil and garlic if using, at 400 for 20-30 minutes (until soft)

Sautee greens with garlic and olive oil until wilted. Squeeze out excess moisture.

2) Preheat the oven to 375

3) Line a pie plate or baking dish with tortillas, overlapping them a bit – this will be your “crust.” (Don’t use a springform pan.) Let the edges of the tortillas hang over the lip of the dish – they’ll get nice and crispy.

4) Prepare the quiche mixture- briefly whisk together eggs, milk, onions/scallions, salt and pepper, herbs

5) Fill the pie. Spread the prepared vegetables in the pie and top with grated or crumbled cheese. Pour the quiche mixture over everything. Don’t worry if it seeps underneath the tortillas.

6) Bake until filling is set – about 40 minutes at 375. Sprinkle with additional herbs, if you like. Serve hot or cold.

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