Not your average quiche

I made a quiche lorraine a few weeks back because we had the perfect storm of leftovers sitting around in the fridge: eggs, cream, onion, cheese and bacon. Delish.

So this week when some leftover picadillo got to the use-it-or-lose-it stage, I figured we might try a variation on a theme.

Mexican queso instead of Jarlsberg, and of course that picante mix of beef, onions, garlic, raisins, olives and spices.

I loved it. Robert not so much. I think he's had all the variations on a picadillo theme he can take for a while -- but I sure have the recipe down pat.