huevos chorizo quiche

The dish described here is an eggs, Spanish sausage, chile, and cheese tart. The Spanish word for custard is natillas or flan, both of which usually connote desserts when you see them on menus in this country. Quiche is French, but is also recognized in Spain, just as it is in the United States.

The title is of little consequence, however. It is an eye-opening New Mexico style breakfast that will perk up your day.

  • 1 large lower G. I. flour tortilla, moistened
  • ½ lb soy chorizo (soyrizo*), casing removed
  • 2 scallions, diced
  • 1 tsp crushed garlic
  • 1 cup spinach, pureéd
  • 1 (4-oz) can mild chopped green chile
  • ¼ cup chopped mushrooms
  • ¼ tsp <salt>
  • ¼ tsp white pepper
  • ½ tsp leaf oregano
  • 1 tsp pasilla or other mild chile powder
  • 2 oz sharp cheddar or Monterey Jack cheese, grated
  • 2 tbsp all-purpose flour
  • ½ cup water
  • ¾ cup egg substitute (X)
  • avocado slices (optional)
  • cilantro sauce (optional)
  • a dollop of fat free sour cream (optional)

Precook the chorizo, separating it into little pieces. Then drain it on paper towels to remove the rendered fat. Put the scallions and garlic in the pan and heat it until the scallions are limp.

Spray a pie pan with oil, line it with the tortilla, and distribute the chorizo, scallions, and garlic on the bottom. Mix the puréed spinach, chile, mushrooms, seasonings, cheese, flour, water, and X together and pour it over the chorizo.

Bake, covered, at 400F for 35 minutes, or until a toothpick attests doneness. Cut diametrically into six servings. Garnish each with the cilantro sauce, to taste. If served at lunch, add avocado slices and a dollop of sour cream.

One Waffle ♭

I recently bought a small, seven-inch waffle maker and I needed to know the ingedients and amounts for just one single waffle. I make separate formulas for the wife and for myself, so, in order not to forget, I wrote down the recipes for ongoing reference.

Bob’s Waffle
  • ¼ cup low-carb flour
  • ½ tsp baking powder
  • 2 tbsp <sugar>
  • 1 oz nuts (walnuts, pecans, etc.), roughly chopped
  • 1 (1 oz) link turkey (or pork) sausage, cooked and diced
  • ¼ cup fat-free milk
  • ¼ cup X*
  • ¼ tsp Mapeleine®
  • 1 tbsp vegetable oil
Camilla’s Waffle
  • ¼ cup commercial pancake mix
  • 2 tbsp sugar
  • 1 oz nuts (walnuts, pecans, etc.), roughly chopped
  • 1 (1 oz) link turkey (or pork) sausage, cooked and diced
  • 1/3 cup fat-free milk
  • ¼ tsp Mapeleine®
  • 1 tbsp vegetable oil

Mix the dry ingredients first, add the wet ones, mix, and pour into the waffle maker. Check doneness when the green light comes on; add more time if not done to your liking.

Serves one each.