It’s Monday, and Day 27 of the Whole30. I survived the weekend; an informal lunch at my inlaw’s house – Sloppy Joes, so I was glad I’d taken a Whole30 version of my Broccoli Cashew Raisin Salad (I just omitted the bacon and used mayonnaise instead of the Better Than Miracle Whip). We also had The G Man for much of the weekend, and spent yesterday canning – when you’re that busy, it can be kind of hard not to succumb to convenience, but we made it through without a dietary hitch. It helped that Beloved made dinner Saturday; a roast chicken, fresh green beans and some watermelon. I’d been smacked a good one by the Menopause Fairy, and was just exhausted and couldn’t concentrate on anything.
Yesterday I felt better, which was a good thing since we canned 10 pints of garlic dill pickles, 10 pints of peach salsa and began a quart of fermented peach chutney. Dinner was fried chicken livers (the recipe needs tweaking, but it was quite good), a Butternut Squash Souffle (sans maple syrup, replace the butter with ghee) and kale braised in chicken stock. Brunch was some homemade breakfast sausage (basically Maple Sausage Patties without the maple syrup), fresh peaches (can you tell we picked up 1/2 peck of peaches at the farmer’s market Saturday?) and this.
I said last week that I was feeling stifled in the kitchen, but I think it’s more that I’m just bored. I was at a loss for what to make for our traditional Sunday brunch, and was going over the contents of the refrigerator and counter, where we keep things like sweet potatoes, onions, tomatoes, garlic, bananas, etc., when I decided a quiche would be in order. Not just any quiche, either, since I’m up to my elbows in peppers, onions and tomatoes, but a Mexican-style quiche. And while I was at it, why not make it fun and do little individual servings?
It turned out to be a wonderful idea – these are just delicious. And once the peppers are roasted and diced, the recipe comes together very quickly. Cooked in a water bath, the quiches are not dry at all, hold their shape well for serving, and taste like little bites of salsa custard. They keep in the refrigerator and reheat well, too.
Note: If you’re not doing a Whole30 and don’t have a problem with dairy, you can substitute 1 1/2 cups of half and half for the coconut milk and water. I imagine a nice mild cheese, shredded, would also be a good addition, but the recipe is absolutely wonderful just as written. I will make these again.
- 1 large roasted sweet red pepper, seeded, peeled and diced
- 1 large roasted poblano pepper, seeded, peeled and diced
- 1/2 cup red onion, diced
- 1/2 cup tomato, diced
- 1 large jalapeno pepper, minced
- 4 large eggs
- 1 cup coconut milk
- 1/2 cup water
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- Preheat oven to 350 F. Generously grease a standard 12-cup muffin pan.
- Whisk the eggs, coconut milk, water, salt, pepper, chili powder and cumin in a large bowl until well-blended. Stir in the peppers, onion and tomato. Divide the egg/pepper mixture evenly between the 12 cups of the muffin pan.
- Pour an inch of hot water into a glass baking dish large enough to hold the muffin pan; set the muffin pan carefully in the hot water. Bake for 30 minutes, or until a knife inserted into the center of one of the quiches comes out clean.
- Place the muffin pan on a wire rack and allow to cool for 10 minutes before serving.
- Nutrition (per serving): 140 calories, 11.6g total fat, 124mg cholesterol, 465mg sodium, 243mg potassium, 5.1g carbohydrates, 1.3g fiber, 1.1g sugar, 5.7g protein