Easy enough meal for the family that can use leftover items from the fridge or fresh veggies from the garden to transform this meal into a tasty dish.
There are so many different ingredients to add to a quiche that makes me love them so much. Not to mention the fact that we are overwhelmed with fresh farm eggs from our chickens. You all know we love to serve breakfast for dinner. It’s not only a very budget family meal, it’s a very satisfying meal that’s quick and easy to throw all the ingredients together so you can spend more time with your family.
I have to admit, this was my first time making quiche with tortillas as a base. When I wrote out the meal plan, my intentions were to add some type of meat to the quiche like ham, but when I looked in my fridge, I had so many fresh veggies I omitted the ham and it paid off. We all enjoyed it and had some for breakfast the next morning.
Tomato Basil Garden Quiche
- 6 to 8 6-in. flour tortillas
- 1 cup tomatoes, diced
- 1 cup green bell pepper, diced
- 1/2 cup red onion, diced
- 1 bunch (8 to 10) fresh basil leaves, roughly chopped
- 8 eggs
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/4 teaspoon dry mustard
- 1 cup Cheddar cheese, shredded
- Salt and Pepper to taste
- Preheat oven to 350 degrees. Lightly grease a 9 x13 casserole baking dish.
- Carefully place tortillas in baking dish slightly overlapping until bottom is covered. (If a little goes up the sides, that’s okay.)
- Spread the diced tomatoes, green bell pepper, onion and basil evenly in the baking dish.
- In a medium bowl, whisk the eggs, milk, dry mustard, salt and pepper together. Add shredded cheese and mix until combined.
- Pour egg/cheese mixture in baking dish over vegetables.
- Bake in over for 18 to 22 minutes or till a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Have you made quiche before? What kind is your favorite?