Making do. Something we do around here fairly frequently. Either from frugality, laziness, or forgetfulness, we always come up with another way to get things done.
It’s hard to triumph over that feeling, of coming home tired, under the weather and hungry as well, only to realize you weren’t feeling up to hitting the grocery store over the weekend and there’s been no real meal planning.
There was no way I was heading back out to the store. So I started to compile my options with the ammunition I had on hand. Sort of the MacGyver/A-Team approach to supper.
Eggs. We’ve always got eggs. Quiche! Yes, that’s always an easy crowd pleaser. Hmmmm no pie crust. Mental note to grocery list: stock pile pie crusts. What looks like pie crust?
This is where you cross your fingers and hope for the best.
Disclaimer: Most of the time when I cook I don’t follow a recipe unless its baking. I generally take the ingredients and just go for it. This has caused much frustration in individuals who are much more of a stickler for preciseness.
Brush your baking dish with oil. I used olive oil because I like the extra flavor it gives. Layer your tortillas into the dish. I made sure that mine overlapped a few times on the bottom because I didn’t want egg running all willy-nilly under my “crust”. Chop your fillings. I grabbed some lunch meat and shredded cheese.
I used 7 eggs I think. Generally one egg to a serving is my ratio. Then splashed in enough milk to make my liquid ration even with my baking dish. Prime example of my freelancing ways in the kitchen. But with enough practice following recipes you too can acquire this skill.
Cook in the oven at 350-400 until it doesn’t jiggle anymore.
I liked the tortilla crust. The edges that stuck up became very crisp and chip like which complimented the “quiche” nicely.