For more than two decades, my husband and I have been full-time professional fiction writers; and, believe me, any New York City household that makes its entire income on building castles in the air had better be pinching pennies on the ground. :)
Marc and I don’t have a car. We don't have a dishwasher (at least, not the electric kind)...
 |
My husband, Marc, in our little
Queens (NY) kitchen.
Who says tough guys don't do dishes? |
We schlep our groceries (like any determined Italian nonna) with a hand-push cart. Sure, it's a pain when it rains, but even Michelangelo would covet my husband’s calf muscles.
We cook at home most nights; and, of course, when it comes to using leftovers, we’ve got game. Tacos make quick, easy meals for us, as I’m sure they do for many of you. So...
What do we do with the
leftover filling from these?
We make six of these...
The technique is very versatile, and you can adapt it to any kind of mini quiche. For instance…
Replace the taco filling with crumbled bacon and shredded Swiss and you have a mini quiche Lorraine. Or go vegetarian with sauteed mushrooms and onions and a bit of Gruyere. Try shredded chicken and sharp cheddar; chunks of ham and green pepper with Monterey Jack…
The only limit is your imagination...and the leftovers in your fridge. :)
