Catfish Out of Water

I adore making crustless quiche. Especially in the fall and winter when the last of the fresh produce is in season, the rain is beginning to set in, and you just need something warm and cosy to bite into! But, as much as I like quiche? I have a hard time actually eating an entire quiche. Not only because it's a large meal, but because it gets kind of repetitive. Quiche day after day gets a little less thrilling each time! So, I like to mix things up. And quiche burritos are definitely one of my favorite ways to spice things up a little bit. This banana and black truffle cheese quiche burrito is absolutely fantastic.

Turning quiche into a burrito is also incredibly easy and not nearly as bizarre as it might at first seem. There are a plethora of breakfast burritos and I quite often use bananas and other sweet ingredients in savory dishes. Finding the right hot sauce can also drastically help balance out the two flavor profiles. It's all about making them work in harmony with one another, instead of competing. I've found that hot sauces with citrus and fruit undertones work incredibly well. I even have a couple of these pickle hot sauces that are adding a little bit of salt and heat to the mix that I'm actually enjoying.

These kind of fusion meals really just go to show how fun cooking can be. Mixing culinary genres is something that I'm quite known to do in my everyday life. Even at work in a kitchen I'm known as kind of a culinary weirdo. To which I often reply, "Try it before you knock it!" Because yes, I absolutely did put made in house balsamic vinaigrette on my pizza with a ton of arugula, freshly cracked pepper, and a drizzle of olive oil.

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Variations of Quiche Burrito

This is not the first time that I've turned quiche into a burrito! It's a great way to instantly make a breakfast burrito without having to bother to scramble eggs. It also keeps a lot better than eggs typically do and is a great thing to make ahead of time.

Burrito w/ Banana & Black Truffle Quiche

This quiche burrito is the perfect breakfast recipe to toss together on the go. It utilizes leftover quiche with bananas, apples, and black truffle gruyere and cheddar cheese. You can easily mix and match in your own ingredients. The basic principle still applies! Just work with what you have on hand or your own personal tastes and culinary preferences.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Breakfast, Main Course

Cuisine American, French, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Banana Quiche

• 4 bananas sliced
• 2 apples sliced
• dash olive oil for coating pan
• 2 cloves garlic minced
• 1/3 yellow onion diced
• 3 eggs
• 1 tsp. dijon mustard
• 1 c. Greek yogurt
• dash cayenne pepper
• dash cumin
• dash coriander
• dash nutmeg
• dash salt
• dash pepper
• 3/4 c. truffle gruyere & cheddar cheese or cheese of choice, grated

Avocado Dip

• 6 avocados
• 6 cloves garlic
• 6 limes juiced
• 2 c. walnuts
• 1/4 c. olive oil
• dash salt
• dash pepper

Burrito

• 1/3 c. quiche (~1 slice)
• 1 tortilla shell
• splash water
• dollop avocado dip (or sour cream, optional)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Cook Quiche w/ Apples, Bananas, & Truffle Gruyere. This takes about an hour and requires a baking dish and oven. You can easily toss any leftovers that you have on hand into a burrito for the same kind of effect! It's a great way to put a spin on leftovers and make what seems like an entirely new meal.
• I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with avocado dip or sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles.
• Serve immediately.

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!