Did I mention that I was cleaning?
Along with actual hoovering and dusting and scrubbing, I’m cleaning out the pantry.
Cleaning out the pantry means checking the ‘use’by’ dates and using whatever needs using.
Which is how I ended up putting a jar of commercial taco sauce into a quiche.
For what it’s worth, I view these dates with a certain degree of latitude. Still, there comes a time when it’s either use or throw away. When the season changes and I know I won’t use something for six months, I try to use it right away.
Since I use mostly fresh ingredients I don’t have a lot of stuff with dates on anyway, and even that tends to languish.
Sometimes I buy on impulse…. sigh….
This was good.
Total time: 50 minutes
- 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
- 1 egg
- 1/4 tsp celery salt
- 1 tsp olive oil
- 8oz (240gr) ground beef
- 1 onion, chopped
- 1/2 red pepper, chopped
- 4oz (120gr) green chilies, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp oregano
- 6oz (180gr) Taco Sauce
- 1 cup (4oz, 120gr) shredded Cheddar cheese
- 2 tsp olive oil, plus a bit for the dish
- 3 eggs
- 3/4 cup (6oz, 180ml) milk
- Mix shredded potato, salt and egg.
- Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes. Remove.
- Heat oil in large skillet and add chili powder, onion, pepper, and garlic.
- Sauté until tender, about 7 minutes.
- Add beef and brown, breaking it up.
- Add green chilies, oregano and taco sauce, stir well.
- Whisk eggs and milk together.
- To assemble:
- Spread the beef mixture over the baked crust.
- Top with cheese.
- Pour the egg mixture over all and bake for 30 minutes, until center has set.
- Remove and let rest 5 minutes. Slice and serve.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…
I’ve been asking myself why a Type A personality like me insists on having a vegetable garden.
I can’t control nature therefore I can’t control my potager.
I like things to be orderly….. to progress in the proper way.
See that partial row of lettuce on the left? It’s not a partial row because we’ve been eating it…. It’s a partial row because the nematodes have taken out the rest of it.
The onions along the row in the back are bolting. Apparently when warm spring weather is followed by cool spring weather followed by warm spring weather the onions get confused and think it’s time to flower.
Isn’t erratic weather the definition of spring?
Why don’t the onions know this?
And, lastly (for the moment) my tomatoes may or may not have early blight. I’m watching them carefully.
I just have to keep reminding myself of how good all those veggies taste picked fresh from my garden.
4 thoughts on “Taco Quiche, garden vs gardener”
“Use By” dates should be flexible. Absolutely. GREG
I am wondering if I could find a taco related item here – love that quiche !
I am making this quiche for my husband. He’ll love it! I can’t eat the peppers. 🙁
Our new house’s flower beds are finally growing. I wondered if they would after the vicious cold winter we had and then the very dry early spring, but they’re all growing now. And there are onions and a few other things coming up as well! Interesting planting…
GREG, they are at our house LOL
Kate, we have ‘Old El Paso’ sections in most big supermarkets….. It’s an American brand of Mexican ready-made stuff
nightsmusic, Oh too bad about the peppers (but I knew that) It is nice when things start to come up in the spring, isn’t it? Even if they don’t behave….
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