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OT: Migas Quiche: My new invention

Village Idiot
Village Idiot Posts: 6,959
in Off Topic
Well, I'm sure it's been done before, but I hadn't heard of it.  This is off topic because I didn't do it on the Egg.

We have house guests over the weekend.  I wanted to make migas on the grill on the Egg, but SWMBO wanted it all done beforehand, so she could just throw it in the oven for 30 minutes.  

So, yesterday, I made the migas mixture with eggs, half and half, chorizo, bell pepper, onion, jalapeños, and corn tortilla strips, then put it in a baked pie crust and into the fridge for this morning.  

The results were great.  I will make this again.

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__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


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Comments

  • Hokie_Smoker
    Hokie_Smoker Posts: 662
    Great looking cook.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Angels are singing. Angels.
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  • Scottborasjr
    Scottborasjr Posts: 3,494
    Looks great as always VI. 
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • billyray
    billyray Posts: 1,276
    edited December 2013
    Okay Obi Wan, how about a recipe with the amounts of each ingredient ^:)^ Looks great!!
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Village Idiot
    Village Idiot Posts: 6,959
    billyray said:
    Okay Obi Wan, how about a recipe with the amounts of each ingredient ^:)^ Looks great!!
    @billyray I didn't measure real closely, but  this is approximate.

    4 eggs, beaten
    1 1/2 cups half and half
    1 red bell pepper, chopped
    1 small onion, chopped
    1/2 pound Mexican chorizo
    1/2 jalapeño, seeded and chopped
    3 corn tortillas
    1 9" pie crust

    Mix beaten eggs and half and half in bowl.
    Saute onion, bell pepper, and jalapeno until soft.  Add to bowl.
    Cook chorizo.  Drain, and add to bowl.
    Quickly put tortillas in hot oil to soften.  Cut into 1" x 1" squares, and add to bowl.
    Bake pie crust at 450° for 10 minutes.
    Pour mixture from bowl to pie crust.
    When ready to cook, bake at 325° for 30 to 40 minutes or until you think it's done.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • billyray
    billyray Posts: 1,276
    Thanks, VI you da man!!!
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    I will have a piece.  Looks great and very tasty.   We do an Impossible migas pie at fests using the impossible dough recipe from Cooks illustrated combined......You have improved on that by making a very nice crust.  (way to busy at a fest to do that)
    Large, small and mini now Egging in Rowlett Tx
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  • Mickey
    Mickey Posts: 19,694
    Did you take your shirt off for the beads :-/
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • Village Idiot
    Village Idiot Posts: 6,959
    Austin Egghead Thanks, Joan.  I knew if anybody would have invented it before me, it would be you.

    @Mickey. Nope.  Got store bought beads for the crust.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Wolfpack
    Wolfpack Posts: 3,552
    VI- awesome idea will have to try it. Pics are incredible as always
    Greensboro, NC
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  • travisstrick
    travisstrick Posts: 5,002
    Looks good, Gary. I had Migas Rancheros this morning at my local taqueria. My favorite breakfast. 
    Be careful, man! I've got a beverage here.
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Village Idiot said:
    Austin Egghead Thanks, Joan.  I knew if anybody would have invented it before me, it would be you.
    But, you perfected it....Raising the bar will always result in good eats.
    Large, small and mini now Egging in Rowlett Tx
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I just noticed, did you supreme citrus?

    You dog, you.
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited December 2013
    Eggcelsior said: I just noticed, did you supreme citrus? You dog, you.

    Boy, I had to look that up.  Yes, the wifey supremed the grapefruit.  It     pithes me off when she doesn't do that.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I learned about in a knife class I took. It's hard to go back to the other way. Quite pithy-ful.
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  • GATraveller
    GATraveller Posts: 8,207
    Leave out the bell pepper and I'm sold.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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