Crispy fried pork, peppers and onions whipped in a creamy egg and queso fresco custard in a sweet corn masa crust.
Pork is a staple in our house but I will admit it is one to yield the most leftovers so I have to get creative! For this recipe I use the term carnitas loosely since my leftover pork I’m using doesn’t follow the usual flavor profile. Carnitas is translated into “little meats” and it is mostly about the cooking process, To make carnitas your roast or simmer your protein which will most likely be pork and crisp it up in oil or lard to give it some bite and texture. For this recipe I opted for a corn masa crust I thought it would bring in a nice flavor like a giant sope or corn tortilla. It is the perfect dish for leftovers or a large crowd. Just follow my tips and tricks below and you’ll have the best quiche in no time. Try this recipe out and let me know what you think!
TIPS AND TRICKS FOR THE BEST CARNITAS QUICHE:
keep masa crust cool: when you work with the masa you’re going to cut it like you would a pastry dough, working it into the flour before adding in the liquid. because of the lard in the masa crust keep the crust cool so that it doesn’t melt and your crust can sit nice and high.
use whatever vegetables on hand: the great thing about quiche is you can put anything in it. unless you have a specific flavor in mind feel free to use whatever herbs, cheeses, and veggies on hand.
whip your eggs: whip your eggs well before folding in the ingredients that way once everything bakes you’ll have a nice and fluffy filling.
cool your filling: once you’re finished cooking your carnitas and pepper let your filling cool completely before adding in the eggs that way you wont run the risk of scrambling them. If your eggs scramble you’ll have to scrap the filling and the egg custard.
SIMILAR INGREDIENTS TO:
ENJOY THIS RECIPE WITH:
- CRISPY SALT AND VINEGAR SEASONED HOMEFRIES
- CINNAMON ROLLS CREAM CHEESE TOPPING
- BREAKFAST FRIED PORKCHOPS
- 2c Leftover pork, recipe here.
- 1c Mixed Greens
- 2Tb Queso fresco
- 2 Jalapenos, minced
- 1 Red onion, small dice
- 6 Eggs
- 2Tb half and half
- 2c Masa Harina
- 1/4c Lard
- 1tsp Salt
- 1.5c Vegetable stock. or water
MAKE CRUST: make crust cut lard into masa and salt. Add in vegetable stock work dough only enough to bind everything. Grease baking pan and fill dough into pan and refrigerate till you are ready to add in filling.
CRISP PORK: Thinly chop pork and fry in a pan till crispy. Add in jalapenos and onions. Sauté for about 3 minutes and season with salt and pepper. Let filling cool before folding in eggs.
WHIP EGGS: Whip your eggs with half and half and season lightly with salt and pepper. Add it to the filling and also the greens and queso fresco and put the filling in the crust.
BAKE: Bake at 350F degrees for 45-50 minutes till eggs are firm to the touch and there is absolutely no jiggle.
SERVE: Rest your quiche for about 15 minutes if you are transferring it out of the baking pan. Serve with sour cream, queso fresco, salsa or your favorite fresh pico de gallo!