Remember about a month ago when Wes and I were coming up with all sorts of different burgers for the Johnsonville No Ordinary Burger contest? We tried out so many from a peach and brie burger to a biscuits and gravy burger.
Well turns out one of those burgers caught someone’s eye.
The grilled muffaletta burger will be making an appearance in New York this weekend, along with Wes and me. If you are interested in watching the finals, it will be on the morning show, Fox and Friends, on Saturday. It should be interesting, to say the least. Perhaps I’ll entertain everyone with my olive finger puppet routine.
Don’t worry Mom. I’m kidding.
Needless to say, I am very excited, and well, a bit nervous. There are 5 other finalists and the other burgers look pretty good. Regardless, it will be fun!
Back in my own kitchen, I’ve been taking it pretty easy this week. I have made a few variations of the muffaletta burger for practice, but really haven’t been up to much else. Well except for a fun little breakfast quiche featuring my favorite pepper that is back in season, the hatch chile!
I was so excited when I saw Central Market was receiving shipments of hatch chiles. The hatch chile recipe contest at Central Market is actually what got me started on the whole recipe contest thing, so I guess I owe it all to these little chiles.
They pack just the right amount of heat for a breakfast quiche.
Once again I paired them with a creamy goat cheese and added some soppressata for extra flavor.
It was a good choice.
These would be great served at a brunch. They are small, so I recommend making a few extra as people like to just grab a couple at a time. Using the premade Phyllo tarts makes them extremely easy to make. And you can even whip up the filling the night before and refrigerate it to save a few extra minutes in the morning. Then just fill the tarts, and bake for about 12 minutes until everything is set.
Doesn’t get much easier!
Do you have any go-to breakfast meals or tips for when you are serving a crowd in the morning?
|Hatch Chile Mini Quiche||
- 2 packages Athens mini-phyllo tarts
- 5 eggs
- 3 tbsp half & half or milk
- 1 hatch chile pepper, chopped
- 2 cloves garlic, chopped
- 1/2 white onion, chopped
- 4 pieces Soppressata, torn into tiny pieces
- 1/3 cup goat cheese, crumbled
- Dash of salt
- Dash of pepper
- Cooking spray
- Preheat oven to 375 degrees.
- In a medium sized skilled over medium high heat, spray with cooking spray and add pepper, garlic and onion. Saute for about 8 minutes, until the onions start to brown. Remove from heat.
- In a medium bowl, whisk together eggs and half & half. Add in hatch chile mixture, soppressata, goat cheese, salt and pepper.
- Pour egg mixture into the mini-tarts. Bake for 10 to 12 minutes, until tarts are crispy and egg mixture has set.