Gene'S Chipotle Quiche

1. 1

   brown garlic in a small amount of oil and set aside. cook 1/2 onion until translucent and set aside. cook brown mushrooms in oil. cook black beans long enough to crisp slightly and reduce moisture. while mushrooms are cooking, lay sliced tomatoes on paper towels to dry out. after mushrooms are browned, set them aside and cut tomatoes in quarters. cook tomatoes slightly until they start to brown. while the tomatoes are cooking, whisk the eggs in a mixing bowl until frothy.

2. 2

   Add 1/2 onions, all mushrooms, 1/2 of cheese, asparagus, mushrooms, cilantro, adobo sauce, garlic, black beans and tomatoes into small 12 inch glass or ceramic baking dish such as a pie dish and place into pre-heated 375 degree oven. bake 20-30 mins until almost firm in the middle, then turn off heat. Let cool slowly in oven after turning off heat for about 10 minutes-will continue to firm up.

3. 3

   sauce

4. 4

   while quiche is baking add vermouth or wine to skillet without cleaning it. allow to steam briefly and reduce heat. add 1-2 tsp oil to medium skillet. add 1-2 tbsp flour & let brown, stirring occasionally-about 5 minutes. add 1/2 onion and allow to cook until clear. add 1/2 cheese and stir briefly to incorporate cheese. reduce heat and cover. Let sit on low, or no heat, allowing cheese to melt. add 1/3 cup yogurt and stir to mix in. Cover and keep warm. Allow quiche to cool slightly before cutting. before cutting, slide a rubber spatula around the edge to release from pan. drizzle sauce over quiche before serving.

* Per serving · 4 servings · Values may vary.