Things have been busy here at the ranch, but today has left some downtime. We have had 3/4 of an inch of rain in less than 24 hours. This means we have 15 very happy feathered animals running about.
Our drainage ditches are running over-full, so the ducks think this is their own private swimming pond. On the other hand, we have an additional 8 legs who are fully taking advantage of the wet outdoors. Good thing it is laundry day as well!
Due to the pouring rain and my loving other half being busy at work this morning, it was time to put some farm fresh eggs to work in a quiche. There is a running joke around my Sunday morning breakfast meals…we call them “fridge fusion”. I usually do not want to run into town just to grab a few missing items for a recipe, so this results in a made up breakfast from items on hand. Read below to see if Fridge Fusion Quiche is in your future:
Fridge Fusion Quiche
1 to 1 1/2 pounds potatoes
2 to 3 tablespoons canola oil
1/2 teaspoon pepper
1 teaspoon seasoning salt
3 tablespoons Parmesan cheese
1 Hatch Green Chile
1/2 cup cherry tomatoes
1 medium yellow squash
1 cup half-and-half
3/4 cup shredded cheese
Preheat oven to 400 degrees. Begin by washing, peeling and thinly slicing the potatoes. Place in bowl and add oil, salt, pepper and Parmesan cheese. Toss to coat.
Next, begin placing potatoes in your favorite pie plate. You will begin in the center and work your way to the edges, overlapping potato edges just slightly.
I added a few more for good measure!
Cook the potatoes in the oven for 20 minutes. You do not need the potatoes to brown as this will happen when you continue baking the quiche. While this is in the oven, begin preparing your vegetables. I threw together a large Hatch Chile, yellow squash and a handful of cherry tomatoes. I gave a little color to the chile and squash on the griddle to help with the flavor and cooking process.
Feel free to substitute any vegetable fusion you can come up with or that you have on hand. Roughly chop or dice the veggies to a size you are happy with.
In a large mixing bowl, beat eggs and half-and-half until well mixed. Add in the cheese and vegetables and stir to combine.
Pour your egg mixture into the pie plate gently so you do not disturb the potatoes.
Cover with foil and bake for 20 minutes. I did this so that the potatoes would not burn. Remove foil and continue baking for an additional 20 minutes or until eggs are set and knife inserted comes out clean.
Enjoy…maybe even on a sunny day!