Pumpkin Quiche-ist


 You can call it a quiche or just a meal in a pan. This was fun to make and smelled so great. Bacon sizzling… Veggies sautéing.. mmm

I can’t say this enough make sure your spice is fresh as in a new bottle. Spices tend to dissipate over time. Take the $7 you were going to buy a fancy drink and spend it on the spice. 



Ingredients 

7 slices bacon cooked

4-6 corn tortillas 

3/4 bell pepper diced

1 red onion sliced 

2 Tbsp butter

6 eggs

2-3 Tbsp Garlic pepper

1 15 oz can pumpkin puree 

1 Tbsp pumpkin pie spice

1/2 cup coconut milk 

3 oz grated sharp cheddar 

2 oz grated mozzarella 


Heat oven to 425°

Bake bacon on large cookie sheet lined with parchment, for 15-20 minutes ( your liking)

Line 9x9 with parchment, line parchment with corn tortillas. Cut tortillas so they fit in pan.


After bacon is cooked change oven temperature to 350°


Sauté bell pepper and onions in pan with butter starting with 1 Tbsp add more butter as needed. Just want them to be slightly limp. Set aside 


Chop bacon- you can add to eggs or sprinkle on top 


Whisk eggs with garlic pepper. Add pumpkin , spice and milk 1/2 at a time incorporating with whisk. Add cheese just mixing. This is when you would add the bacon if you are choosing this option. 


Pour into prepared pan. 

Bake for 25 minutes using a toothpick to check for doneness. 


Comments

Post a Comment

Popular posts from this blog

Fresh Snap Pea Risotto

Image
 This is so good and healthy.  Ingredients 3 tablespoons olive oil, divided 1 Red onion diced 2 cups Chicken stock, warmed 2 garlic cloves, rough chopped 1 bag Jasmine rice Success  1/2    cup cooking white wine  1/2 -1 cup parmesan cheese  2 Tbsp butter 12 oz sliced white mushrooms  3 oz snap peas with tops removed with the string. Slice julienne. Sauté onion with olive oil and a little butter, cook until translucent and add rice cook for 3 minutes.  Start adding stock 1/2 cup at a time stirring in between. It might not take the entire 2 cups of stock. Add wine and let cook off. Once liquid has disappated then add cheese and stir. Remove from heat.  Sauté mushrooms and peas in separate skillet with butter until cooked to desired color. Mix with rice. 
Read more
Image
Mini Cheesecakes with Apple Caramel Sauce I love making mini cheesecakes as they store really well and you don’t have to worry about eating too much. You can top them with almost anything. This recipe theses cheesecakes will be topped with a velvety fresh apple caramel sauce. I used a mixture of Granny Smith and Red Delicious . I peeled mined but you could leave the skins on the Red Delicious if you prefer. You can do the caramel sauce two different ways. Buy a jar of Smuckers or your favorite brand of caramel sauce or make your own using sugar and butter. I made a sauce for the apples and then used the jarred caramel sauce with it. Once the cheesecakes have cooled you can layer them in a container. I used a large container that held 4 on the bottom placed a piece of parchment paper and then stacked more and so on. I scored the apples separately and left the caramel in the jar until needed. The cheese cakes should be cupcake size. 1cup graham cracker crumbs 3/4 cup macadamia n...
Read more