Tomorrow we’re off to SeaWorld, so it worked out great to fix an amazing brunch today that will reheat well (when we’re in a hurry to get out the door!).
A lot of my culinary decisions are based on what I have on hand. Today I had bunches of cilantro from my garden, some leftover chorizo, and a beautiful bag of guava puree from a fellow homeschool mom who was kind enough to share. (I sent her home with Anaheim chilis and cilantro!)
The decision? Make quiche and muffins! Easy, versatile, and both good on day two.
One of the things I love about quiche is how adaptable it is to “what’s on hand.” I always seem to have recipes for a Mexican fiesta on hand, so I started there.
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup olive oil, light
1/4 cup ice water (“Ice” the water while you’re getting the other ingredients out so it’s extra cold)
Lightly spray a 9″ or 9 1/2″ pie pan (glass works best) with a non-stick spray. Mix the flour and salt together. In a separate bowl, whisk the oil and water until thick. Pour the oil and water mixture into the flour and salt mixture. The dough should form easily. Kneed it with your hands until you have a stiff ball. Roll the dough out lightly until it’s the size of your pie pan, then place it in the pan.
1/1/2 cups half-and-half
1 cup Colby cheese
1/2 cup cheddar cheese
1 red bell pepper (or 3 small)
1 small sweet onion
Chorizo (I used 1 link from a package of Goya Chorizo)
Tomatoes, sour cream, and additional cilantro for garnish.
In a food processor, grind the “fillings”: Chorizo, cheeses, pepper, onion, cilantro. (I have a small processor, so I did each ingredient separately. You can also just toss them all in a big processor if you’ve got one.)
Whisk eggs and cream then pour over filling ingredients. Mix by hand, then pour into crust.
Bake at 425 for for 25-30 minutes. Garnish with a dollop of sour cream, fresh tomatoes, and cilantro sprigs.
For a 9″ quiche, remember to use 3 eggs, 1 1/2 cups half-and-half and what will add up to 2 cups of “fillings.” Your fillings should be at least 1 cup cheese (up to 1 1/2 cups). The other 1/2 to 1 cup will be meats,seafood, vegetables, herbs, whatever you like. As long as the proportions are roughly in this range, it should turn out just fine. Note: I don’t add any salt, as most cheeses are salty enough.
Guava Coconut Rum Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/2 cup shredded sweetened coconut
3 tablespoons salted butter, melted
1 cup sour cream
1 cup guava puree*
2 tablespoons dark rum
1/2 cup sweetened coconut flakes
3 Tablespoons brown sugar
Combine wet ingredients in one bowl, dry in another, then combine. Spoon batter into prepared muffin tin.
Mix topping ingredients together, then sprinkle evenly among the muffins.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
*My guava puree came from a friend who did all the “hard part” of extracting the puree from the guavas. If you don’t have fresh guava puree, it can be purchased online in tubs. It is not the same as “guava paste,” however. Guava paste is puree that has been “candied” with sugar.