Migas Tart Recipe

Preparation

1. 1

   Make the Crust

   In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in ice water, a tablespoon at a time, until dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. 2

   Make the Filling

   Char the poblano and bell pepper over an open flame or in a broiler until blackened. Place in a bag to steam for 10 minutes, then peel and chop. In a skillet, caramelize sliced onions until golden brown, about 15 minutes.

3. 3

   Prepare the Quiche

   Preheat oven to 375°F (190°C). Roll out the chilled dough and fit into a pie dish. Whisk together eggs, milk, salt, and pepper. Stir in charred peppers, onions, and cheese. Pour filling into crust.

4. 4

   Bake

   Bake in the preheated oven for 30-35 minutes or until the filling is set and the top is golden brown.

5. 5

   Make the Jalapeño Crema

   Blend sour cream, jalapeño, lime juice, and salt until smooth. Adjust seasoning to taste.

6. 6

   Prepare Tortilla Strips

   Cut corn tortillas into strips and fry in hot oil until crispy. Drain on paper towels.

7. 7

   Make the Salad

   In a bowl, toss mixed greens with roasted red pepper, olive oil, balsamic vinegar, and salt to taste.

8. 8

   Serve

   Slice the quiche, serve topped with jalapeño crema and crispy tortilla strips, alongside the fresh salad.