This week I was absolutely lost without my Jay. You see, we both have our roles. I am the writer, he is the cook. So when I attempted to make this yummy asparagus and green chile stratta last night, this is what happened:
So rule no. 1: don’t mix your eggs and half and half too fast in a tiny bowl.
Anyway, here are the ingredients for Asparagus and Chile Stratta. This isn’t the HEALTHIEST RECIPE (lots of eggs and cream) but it IS all-natural, so don’t fret. Note that this makes FOUR quiches. I halved the recipe, made one for me and one for a neighbor. I also nixed the Texas toast (low starch diet).
24 slices Texas toast
20 hatch chile peppers roasted seeded and stemmed (habanero, or any kind of peppers will do)
24 eggs
12 cups half & half
2 teaspoon tarragon
1 teaspoon nutmeg
8 cups Swiss grated (or cheddar cheese, which is what I did)
8 cups Monterey Jack grated
24 asparagus spears trimmed
4 onions julienned
2 cup yellow bell pepper julienned
10 cloves roasted garlic minced
8 scallions sliced
Kosher salt & freshly ground pepper to taste
I have to note that I cooked this thing in a toaster oven! We’ve actually been doing this for every meal you’ve seen on here. That’s because our stove is ancient. We bought a new one, but not installed yet. Anyway, preheat whatever kind of working oven you have to 400 degrees.
Spray two pans with cooking spray. If you use the toast, line the pans with it and set it aside.
Roast the peppers, peel and seed. Don’t wipe your eyes after doing this! You definitely don’t have to seed the peppers, and you can use any kind. However, I think you might find this recipe a little plain without them. Trim the asparagus into 2 inch pieces. Begin your saute of the onions and peppers over medium heat, then remove.
Now here comes the tricky part, since eggs are starting to weird me out a little, and they’re messy! In a bowl, combine the eggs, cream, tarragon, nutmeg, salt and pepper. Whisk lightly to combine, and toss the cheeses in a separate bowl. I used cheddar instead of swiss, but swiss is probably better since it tends to melt more…gracefully, shall we say.
At this time, I started to brown some turkey that I planned to use as well as pulled out some frozen spinach to add a little interest.
Add half of the egg mix equally to each prepared tart pan. Sprinkle in a quarter of the cheeses and layer the roasted chiles in each tart. Add equal amounts of the egg mixture and cheeses, asparagus and other ingredients. Stir in the sauteed onions and bell pepper. It should look something like this:
Pop them in the oven for 45 minutes, then let them cool, which is part of the cooking process. When it comes out, it should have a nice brown look and ready to eat! Okay, so maybe mine’s a little more brown than normal, but hey! It tasted yummy, with a little spicy kick and plenty of substance!
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