CHEF JEFF — ONE BYTE AT A TIME: Southwestern Quiche

This would be nice to serve at a holiday brunch.

Southwestern Quiche

4 flour tortillas

3 eggs, whole

1½ cup whole milk

1½ cup heavy cream

½ cup red bell peppers, diced

½ cup tomato, diced

½ cup sweet onion, diced

½ tablespoon garlic, minced

½ tablespoon coriander

½ tablespoon cumin

1 teaspoon paprika

½ tablespoon salt, pepper

Preheat oven to 350 degrees. Saute peppers, onion until tender. Add tomatoes, garlic; season with coriander, cumin, paprika. Continue to cook on medium heat for 2 minutes. Set aside. Allow mixture reach room temperature. In mixing bowl, beat eggs. Mix in milk, cream. Season with salt, pepper. Grease quiche dish. Line with tortillas. Cut to fit so there is single even layer of tortilla lining entire dish. Once vegetable mixture is cool, it may be combined with egg mixture. Slowly ladle mixture into tortilla-lined quiche dish. Bake for 30 to 45 minutes or until eggs set. Serve warm topped with black beans, guacamole.

Yield: Serves 6 to 8.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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