|Taco Pie and please don't call it quiche|
At the end of the week we had a medley of leftovers: a barbecued chicken breast, a bit of steak, and half a serving of taco meat and re fried beans. I could give everyone an ounce of meat with a vegetable on the side, but that seemed too much like reruns. It was time for this food to write an alternate ending. What I had plenty of in the fridge was eggs. They had just arrived fresh from my neighbor's chickens.
I spied this new recipe in the gluten free cookbook. I sliced up the meat and layered in the pan like lasagna. Then I put in the re fried beans, chopped peppers and poured the whisked eggs over everything. Into the oven it went, skipping the skillet step to cook until firm. With a dollop of plain yogurt and a splash of salsa the fiesta taco pie was served.
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/2 yellow onion, diced
1/2 green bell pepper, seeded and diced
1 cup of canned black beans, drained and well rinsed
1 cup grated mozzarella or cheddar cheese
Preheat oven to 350 degrees. Place the eggs, half-and-half, salt, and pepper in a large bowl. Whisk to combine and set aside. Heat an 8-inch ovenproof skillet with high sides over medium-high heat. Add 1 tablespoon of olive oil, onion, and pepper, Cook, stirring occasionally, until tender, 3 to 4 minutes. Transfer to small bowl. In the skillet add the egg mixture and cook 1 minute until the edges bubble. Pull cooked egg to center of the pan. Scatter the cooked vegetables, beans and cheese over the egg. Transfer the skillet to the oven and and bake for 10 to 12 minutes until firm. Let cool for 5 minutes.