I love Mexico; Adoro mi pais.
Yes. Despite my looks, which often lead people to believe I simply moved to Mexico for a bit and thus call it the "place where I'm from"; despite my lengthy time spent abroad for studies or travels, which can be misunderstood as a flee-tactic; despite my writing in English--including journal entries, thoughts, blog posts and book chapters--which can mislead people into thinking that I purposefully avoid the Spanish language (see note below); I absolutely love my country. And I'll continue to express my love as long as I can.
I won't apologize for instances of crazy excitement following an encounter with fellow Mexicans abroad; I won't apologize for breaking out dance moves whenever the rhythm kicks in; and I won't apologize for making my nationality evident.
In fact, as long as I continue to live abroad--and judging by the career path I've chosen, that is likely to be the case--I'll continue to profess my Mexicanness in any and every way possible. For instance, suggesting that you (my non-Mexican and Mexican-abroad readers) YouTube El Grito de la Independencia (or tune in live tonight at 10:45 central time).
Phew. Enough said? I think so.
And now for food...
I realize this dish is mostly not-Mexican, but it's more about what it represents than the cuisine under which it falls. Quiches are French, wilted spinach is probably multi-national (I couldn't find origins in my quick research), and the diced tomatoes have both a Mexican-lime and an Italian-oregano flair. Still, the mini quiches proved to be a perfect meal for me. They're healthy and filling. And most importantly, one recipe was enough for more than a weeks worth of leftovers!
One thing I'll advise is the use of cupcake liners. I didn't use them--per the recipe I used for this post-- and greatly regretted it when I found myself scrubbing my pans. Cooking spray will only go so far. Enjoy!
Crustless Spinach and Mushroom Mini Quiches (adapted from Will Cook For Friends)
Makes about 16 cupcake-sized.
Active time: 30 mins; total time: 60 mins.
- 1 teaspoon coconut oil
- 1 cup red onion, finely diced
- 10 eggs
- 1/2 cup 2% Greek yogurt
- 1/4 cup milk
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chopped spinach
- 1 1/2 cups chopped mushrooms
- 1/2 cup shredded mozzarella cheese
- Preheat oven to 375F and line cupcake pan (I greased but not so convenient) with cupcake liners. *You will have to reuse the pan or use another one for the remaining 4 quiches (if using a regular 12-cupcake pan)
- In a medium saucepan, heat coconut oil over medium-high heat. Add diced onion and sauté until slightly tender, about 5 minutes.
- In a large bowl, whisk together eggs, yogurt, milk, parsley, basil, salt and pepper. Add chopped veggies and stir to combine.
- Pour mixture into cupcake tins, filling up to about 1/4-inch from the top. Add a teaspoon of cheese to each mini quiche, slightly pressing to submerge it.
- Bake quiches for 20-25 minutes, or until egg is set and top is shiny. Remove from oven and let cool for 10 minutes. *If not using cupcake liners, use a bread knife to carefully remove from pan. Serve warm.
**So why don't I write in Spanish rather than English? I've taken more classes/courses on writing in English, so it comes more naturally to me. Also, within the past six years (during which my blog started), I've lived in an English-speaking country for the majority of the time.