Tortillas form the crust of this two-layer, eggy, cheesy, Asparagus and Mushroom Quichadilla. I added chicken to this one, but I could just as easily added sausage or lamb. Everyday recipe. Leftovers reheat perfectly.
Quichadilla
Course: Dinner, BrunchCuisine: American4-6
servingsIngredients
24 medium-sized asparagus stalks
½ tsp sea salt, divided, plus more to taste
4 cloves of garlic
1 cup finely chopped yellow onion
1 Tbs bacon fat, plus more for greasing baking pan
8 oz. sliced mushrooms
1 cooked chicken breast, cubed
1 rounded tsp chili crisp
¼ tsp pepper, plus more to taste
6 large eggs
½ cup milk
¼ cup plain Greek yogurt
5 six-inch tortillas
¾ lb. Colby-Jack cheese, shredded
2 oz. goat cheese, crumbled
Sour cream, for garnish (optional)
Directions
- Preheat the oven to 375°F.
- Lightly grease an 8-inch square, glass baking dish with bacon fat. Set aside.
- Remove and discard 1-2 inches from the end of the asparagus stalks. Slice the stalks into 1/4-inch rounds, leaving the tips intact. Reserve the rounds and tips separately.
- Pour ¼ tsp salt over the garlic and mince it. Set aside.
- Pre-heat a skillet over medium heat. Melt the bacon fat. When the fat is hot enough to create a sizzle, sauté the onion and garlic until the onion is softened, 4 minutes. Add the asparagus rounds and continue to cook until they’re tender, 4 minutes. Add mushrooms and continue to cook until they soften, 4 more minutes.
- Off heat, stir in chicken, and let the pan’s residual heat warm it through, 2 minutes. Stir in 1 healthy teaspoon of chili crisp. Add salt and pepper, to taste. Set aside.
- Whisk eggs with milk and yogurt until well blended, 300 strokes. Whisk in remaining ¼-½ tsp salt (see notes) and ¼ tsp pepper.
- Layer 2½ tortillas on the bottom of the prepared baking pan, overlapping slightly, tearing or cutting them to fit in such a way that the entire bottom of the pan is covered. Distribute half of the asparagus mixture over the tortillas, keeping it loose. Distribute half of the cheese over that. Briefly re-whisk the egg mixture, and then pour half of it over the cheese. Repeat the layers: remaining tortillas, remaining asparagus mixture, remaining cheese, remaining egg mixture. Top with goat cheese and reserved asparagus tips.
- Slide the quichadilla into the oven and immediately lower the heat to 350°F. Bake until the eggs are set (such that gently shaking the pan gives you almost no jiggle at all) and the cheese is bubbly and deeply golden, 40 minutes. If the cheese starts to get too dark, cover with foil.
- Let rest 5-10 minutes before serving. (Garnish with sour cream.)
Notes
- Substitutions: cooked pork sausage or scrambled lamb for the chicken
- If the asparagus mixture seems intensely seasoned, use the smaller amount of salt in the egg mixture.
Social Learning
The chili crisp gives this dish such a boost of umami, that it’s easy to forget that it’s custard-based as you’re eating it. It just seems incredibly meaty. The chili crisp is also what gives this casserole its ruddy hue.
Of course you can use any size tortilla. Six-inch tortillas simply make an easy fit. You could also use corn tortillas instead of flour.
Baking time may vary. If it turns out to be longer – even much longer – than what I’ve recommended, don’t worry. The jiggle test is foolproof. And when I say that there should be almost no jiggle, I really mean it: next to none. Be patient. So, why might the baking time not be precise? Well, I generally take a pretty casual approach to measurements when I make something like this. “That looks like a cup,” is that I say to myself as I toss the asparagus rounds into the mixing bowl. And it comes out fine, so long as you bake it until there’s next to no jiggle.
You know what’d be a nice addition to this quichadilla? Red bell pepper. Or maybe green. No, red. Yeah, red. I’m landing on red.
The Backstory
What do you call a quiche if you swap out the crust with tortillas? A quichadilla, I guess. This dish has far more of a quiche vibe than anything Mexican-seeming, even if the name implies otherwise. (I do make a Mex-inspired version, though.)
Asparagus and Mushroom Quichadilla
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Hello! This sounds so good, I am going to have to try it, especially since the left over reheat well. That will make a delicious workday lunch.
Oh, it absolutely will!
That is amazing, Jeff. What a clever idea to swap out the pastry for a tortilla (I have some low carb tortillas in the freezer!). I love it. I’ll wait a bit until the weather cools down before I use the oven but a good tip (I figured this out when I recipe tested in the heat of the summer) is to turn on your hood fan when the oven is on, this draws out a lot of the hot air, and gives your neighbours some amazing aromas!
Hope you are enjoying the summer. Eva
You know what? My husband suggested the same thing about the oven fan when I made this, because it indeed did heat up the house! And at first, I thought, that won’t work, but then I realized that the oven’s exaust is directly under the fan, and I’m fortunate enough to have a fan that exhausts outside of the house (rather than the type that filters and then blows back into the kitchen). So I did try it, and it absolutely works!
Speaking of aromas, I used to live next door to a restaurant, and in the morning, they’d prep grilled veggies on the back patio, before the restaurant opened. And it would waft directly into my window! It compelled me to have dinner there almost constantly!
How many times have I said to myself, “That looks like a cup.” I get it. This sounds really good, Jeff — I am bookmarking it for Thanksgiving when Mark’s and my son, daughter-in-law, and 12-year-old grandson will be here — they will love this. Also, I love a good portmanteau!
You know, this’d probably be a great destination for Thanksgiving leftovers! Thanks for that idea!
I love this kind of food. This dish is magnificent.
Thank you!
Very appealing! Nice and cheesy.
Thanks, Mimi!
This looks and sounds like something we would love. I am bookmarking it for later. I am having trouble keeping things for TheHub’s lunch now that he has retired. It seems he does not understand the rules about eating whatever is leftover even if it is just tablespoons of five or so leftover totally unrelated foods.
I imagine this is the result of eating out every workday all of his work lif
Oh, I couldn’t be more on your same page! If I make lunch, then I’m not making dinner! My husband constantly scoffs at finding a tablespoon of something leftover in the fridge, even though he loves the omelette, or taco, or salad that that things winds up a part of. Husbands! Amiright?
This is a great recipe, all the ingredients combine wonderfully
Thank you, Javier!
Yum! This looks delicious, I don’t eat meat very often so would probably just leave it out. Chili crisp makes everything better! This would work for breakfast, lunch or dinner.
I think a meatless version of this would work well.
Jeff, I like it! I am on the bus for the swap out of crust for tortilla. This is a winner. Saving!
Velva
Thank you, Velva!
This quichadilla sounds like the perfect comfy, everyday dish. Yum!
Thank you!
The name is clever and the recipe looks delicious. Sounds perfect for a brunch.
Thank you, Judee!
This quichadilla looks insanely delicious, hearty, and inviting – so many great flavours and textures going on. It may be still to warm to enjoy this kind of recipes, but I’m surely making this in a month or so!
Thanks, Ben!