Today we welcome not just any guest blogger, but the Ranting Mom! My mom is a lover of good food, as am I, and likes to experiment from time to time herself. Welcome the Ranting Mom (Jan) and this great recipe…
Pat’s Dad was an Air Force officer for 26 years and his transfers kept our family on the move. Since it was important to stay within our weight allowance for the moving van, I always used the weeks before the move to pare down our pantry. Sure enough there would be some very challenging items in there - you know, those things that seemed novel when you bought them but later not so much. Moving was justification to try out uncommon food combinations – some of which actually worked.
Recently, I realized that my freezer was at the bulging point and that I needed to apply the same techniques to it as I had when the military transferred us. So with a frozen pie shell in my sights, I started looking for an appropriate recipe to incorporate it as well as something else in the freezer. This tostada recipe just filled the bill as I was able to also use up a package of turkey sausage too.
I’ve made this recipe over the years for various small groups such as my book club and it is always well received.
Jan’s Tostada Quiche
1 9″ frozen pastry shell (regular size ok,but deep dish better)
1 Poblano chile (or Anaheim chile for less heat), chopped
8 oz. ground beef or turkey — I used ground turkey sausage
1/4 c. onion, chopped
1-2 tbsp. taco seasoning mix
1 1/2 c. shredded Cheddar cheese
1 1/2 c. half & half
1/2 tsp. salt and pepper
1 tbsp lemon juice
2 tbsp red onion, chopped
1 small tomato, chopped
1-2 tbsp poblano chiles
Preheat oven to 400 degrees. Let frozen pastry shell stand at room temperature for 10 minutes; do not prick the pastry shell. Bake pastry shell 7 minutes. Remove from oven; set aside.
In a large skillet, combine meat, onion, green chilies and taco seasoning mix.
In a medium bowl, combine eggs, half & half, salt and pepper. Beat with a fork (or whisk) until mixed well but not frothy.
Layering: In the baked pie shell, layer the bottom with the cheddar cheese and then add the meat mixture. Pour the egg mixture over the meat. Bake at 350 degrees for 45 minutes or until an inserted knife comes out clean.
Topping: While the quiche bakes, make the guacamole topping. Chop avocados, tomato and green chiles.
Mash all into desired consistency. I like to use one of my all-time favorite tools for mashing that’s called a muddler, but any masher will do or even the food processor. I like a chunky guacamole but you might prefer a smoother one. Refrigerate.
To serve, spread the top with the guacamole and add shredded lettuce and chopped tomato. Add a bowl of corn chips, if desired. Serves 6.