In a large cast iron skillet, heat the olive oil. Add the onions and sauté until slightly translucent. Add potatoes. Salt and Pepper.
Continue to cook until potatoes have browned and onions have caramelized. Stir constantly with wooden spatula. About 10 minutes.
Once finished, remove from heat. Drain on paper towel.
Preheat the oven to 350 degrees.
Arrange the prepared pastry shells on a baking sheet. We used the VIP pastry shells found in the freezer case at the local grocery store.
Chop the broccoli and mozzarella and put equal amounts into each pastry shell.
Using a large glass bowl, crack the duck eggs and whisk with half n half and Cajun seasoning until well blended. Pour evenly into pastry shells.
Press down gently with a fork to remove any air bubbles.
Bake in the oven until middle of quiches are set. Takes about 20-30 minutes depending on your oven.
Remove from oven and let cool slightly before trying to take the quiches out of their foil pans to serve.
Plate a single quiche and top with the lovely shoestring hash browns.
Use what you have on hand...and feel free to make this with any style of quiche that you like. Heck, add bacon if you so desire. Make this one yours!
Last summer, we were fortunate enough to be able to take a small family vacation and visit Santa Fe, New Mexico. Of course we fell in love with the culture, the scenery, and the southwestern style food.
So naturally when we returned home I had to try to recreate these wonderful pancakes that we ate for breakfast one morning at the lovely Luminaria restaurant located at The Inn and Spa at Loretto https://www.destinationhotels.com/inn-at-loretto/dining/luminaria-restaurant-patio (absolutely beautiful place).
Now, I am not certain if this is the exact recipe or not but my taste buds think so! I think that you will enjoy them too!
Santa Fe Blue Corn Pancakes with Homemade syrup and toasted pine nuts
In a large mixing bowl, add blue cornmeal and boiling water. Stir and let sit for 5 minutes.
We used Bob's Red Mill Blue Cornmeal medium ground
And...Anson Mills Native Fine Blue Cornmeal
Add salt, sugar, baking powder. Blend well with whisk. The batter will be warm because of the boiling water.
Add the 3 slightly beaten eggs, milk, and unbleached flour. Blend well again.
Add the 6 tablespoons of butter and allow to slowly melt into the batter while stirring.
Let batter rest for another 5 minutes while the griddle is preheating to 275 degrees(if using electric griddle otherwise cook at medium heat).
Spray the pre-heated griddle with coconut oil non-stick spray. Spoon 1/2 cup of the batter for each pancake. It will be time to flip the pancake when the side up looks bubbly and dry. Cook both sides until slightly golden brown.
To make the homemade syrup, heat a small heavy saucepan, add the sugars and water. Bring to a boil. Cook until sugars are dissolved. Remove from heat and add the vanilla. Allow to cool slightly before serving.
Drizzle syrup over the hot pancakes and sprinkle with toasted pine nuts. You will feel as though you are back in Santa Fe again!
Try this syrup recipe by adding a cup fresh blueberries or strawberries while cooking the syrup. You can enjoy the syrup with whole berries or give them a whirl with your hand blender.
Make sure that the syrup has cooled sufficiently before doing this though to avoid any unfortunate mishaps with hot syrup!