On a lazy Sunday morning 2 weeks ago, I was craving quiche. I had a leftover pie crust from my Triple Coconut Cream Pie, and it’s a shame for a pie crust to get banged up in an over-stuffed freezer.
I searched my recipe archives and was struggling to pin-point exactly what I wanted.
Just then, Mr. Prevention came stumbling down the stairs from his 10-hour slumber and it dawned on me to try something with some heat to pique his interest in breakfast…not an easy task. Unless it’s donuts, naturally.
I quickly narrowed my search and came up with this recipe. Not surprising since I love poblanos and potatoes — why not for breakfast? This was an easy choice to make that was definitely Mr. Prevention-approved.
I had a hunch that he or I would head back for a small second helping, so I returned the quiche to the oven. We chatted and ate as I sipped my way through a small pot of coffee — a favorite weekend ritual.
We got to talking and eventually moved on to our next weekend activity…probably the beach 😉
Monday morning rolled around and I went to pack some quiche for breakfast. I opened the fridge, glanced around confused, in search of my missing quiche. I asked Mr. Prevention if he ate (all?) of the quiche. “…No.”
I retraced my steps the day before and somewhat quickly remembered…I had put the quiche back in the oven (which was off, but still warm from baking). Oops. Even with my sometimes “questionable food” consumption (with only myself, not at work or with others!!!), the quiche had to be tossed. Because of that, I want more of this quiche all the more.
Roasted Poblano and Potato Quiche adapted from Figs with Bri
1 Tbsp extra-virgin olive oil
10 oz potatoes (about 4 small), diced
1/4 onion, diced
1/4 cup half and half
1 frozen pie crust
1/2 cup (2 oz) 2% Mexican blend cheese, divided
salt and pepper
Preheat oven to broil (500 F) and place poblanos on a baking sheet to broil 5-7 minutes, turning once or until charred on all sides OR light a gas burner or grill and char the skins of the peppers. Place the charred peppers in a large ziplock bag to sweat for about 10 minutes. Remove the charred skins and discard. Seed and dice the peppers; set aside.
Preheat oven to 425 F.
Heat olive oil in a large skillet. Add potatoes and cook 7-9 minutes, or until beginning to brown. Add onion and cook an additional 5 minutes. Add poblanos and heat through, about 2-3 minutes.
Meanwhile, whisk together the eggs and half and half in a medium bowl. Season with salt and pepper.
Poke the bottom of the pie crust several times with a fork. Sprinkle 1/4th cup of the cheese on the bottom. Spread the potato/poblano mixture into the pie crust. Slowly pour the egg mixture over the top, allowing it to flow into the crevices of the quiche. Sprinkle with the remaining 1/4 cup cheese.
Bake 20-24 minutes or until set. Allow to sit for 5-10 minutes before slicing. Serve immediately.
Yield: 6 servings.
Nutrition Information (per serving): 288 calories; 15.8 g. fat; 163 mg. cholesterol; 315 mg. sodium; 26.7 g. carbohydrate; 1 g. fiber; 9.2 g. protein
Result: This had wonderful flavor if you’re up for something a little spicy. This wasn’t spicy spicy, but it had a little heat. The potatoes add a fun texture and the half and half makes the eggs creamy. For the taste and portion, the calorie total is impressive! You can easily prep the veggies ahead of time to make this a quick morning quiche to throw together. Enjoy![/print_this]
Day 1 at the diabetes conference. As it ends up, a former co-worker from Tulsa is here, too! Thank goodness for Facebook and helping make connections. What did we do without Internet? Scary thoughts.