Cracker Crust Quiche
Honestly, it’s barely a recipe…
The goal is to use up those things that have been lurking in your cabinet and fridge.
The last of those crackers from your party three months ago, a poblano pepper that’s about 10 hours from going bad, the airplane pretzels you didn’t realize you’d thrown in your bag: go wild.
Ingredients
163 g crackers or pretzels
94 g butter
6 eggs (or however many you have
Thai basil, roasted poblano pepper, goat cheese, whatever you have in the fridge
Protocol
Preheat oven to 400°F/204°C.
Using either a food processor or a ziploc bag and something heavy, turn your crunchy carbs into a mix of fine and course crumbs.
Melt butter. Place crumbs in a pie tin or cake pan. Season with pepper. Pour butter over crumbs. Toss, then press up the sides of the tin.
If you’re roasting peppers, do so over flames of stove top. Wrap the hot pepper in a damp paper towel until somewhat cooled, then rub skin off the pepper using the towel. Chop finely.
In a separate bowl, beat the eggs. Season with salt and pepper. Add peppers, herbs, cheese, or whatever else you have in the fridge you’re trying to do away with.
Pour the egg mixture into the crust. Top with more cheese (e.g. freshly grated parmesan).
Bake until cooked through, at least 15 mins.
