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.
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!