Our weekend schedule was thrown for a bit of a loop and with it the menu plan. Many times that would really stress me out, but this weekend, at least, I was up for the challenge.
And there were a few small challenges in getting this Enchilada Quiche made. One of the reasons I thought of making quiche in the first place, was the fact that there was a ready-made pie crust sitting in the refrigerator. Too bad it looked like this.
Plan B then became crescent rolls. Turns out they make a pretty good crust if you put them in a pie plate, skinny points to the middle, and pushed together to form a crust.
I omitted the chilies from the recipe, for heat reasons, but otherwise prepared this mostly as directed. I used a combination of half and half and skim milk, all cheddar cheese, and mild salsa.
This got rave reviews from my littlest critic. I was so surprised! She did not notice the veggies from the salsa, but just scarfed it right down with a little sour cream.
So I guess this goes in the keeper file, even as last minute and substitution fraught as it was.
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