GREEN CHILE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
- Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
- Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.
Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams
GREEN CHILE QUICHE
Flaky pie crust filled with fluffy, creamy eggs, spicy green chile, and cheese add up to this Green Chile Quiche - a delicious breakfast any day of the week.
Provided by Mary Younkin
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper. Place the crust in a deep pie plate or round 9"pan. Prick the crust with a fork several times. Spread the green chile across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese and chile.
- Bake for 15 minutes at 425 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving. Enjoy!
- FREEZER INSTRUCTIONS: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Thaw completely in the refrigerator and then warm covered with foil in the oven or slice and warm individual servings in the microwave. You can also freeze individual servings of leftover quiche in airtight containers or ziploc bags. Simply warm in the microwave when ready to serve.
Nutrition Facts : Calories 301 kcal, Carbohydrate 13 g, Protein 9 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 177 mg, Sodium 435 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHEESE AND CHILE QUICHE
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.
Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
- Mince garlic and mash to a paste with salt using side of a large knife.
- Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
- Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
- Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
- Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
- To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.
CHILE CHEESE SQUARES
What begins as a cheese omelet soon transforms into spicy appetizer squares. Simple to make and simply delicious. Cut the baked mixture into little square servings.
Provided by CJROGERS
Categories Appetizers and Snacks Spicy
Time 50m
Yield 56
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch baking dish, place 1/2 of the shredded Cheddar cheese. Top with green chile peppers. Top the chiles with the remaining cheese.
- In a blender, mix eggs with the juice from the chile peppers. Pour the egg mixture over the cheese mixture.
- Bake in the preheated oven 30 to 40 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 80.6 calories, Carbohydrate 0.5 g, Cholesterol 56.7 mg, Fat 6.4 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 161.3 mg, Sugar 0.3 g
CHILI QUICHE
Invented in Diego Garcia, for use with the limited supplies available on the island. Great for breakfast, but works well for lunch or dinner too.
Provided by colin3x3
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk evaporated milk, eggs, and baking powder together in a bowl.
- Spread half the chili on the bottom of a casserole dish. Spread pepperjack cheese and mozzarella cheese over the chili. Spread remaining half the chili on top of the cheese. Spread Cheddar cheese over chili. Pour egg mixture over Cheddar cheese.
- Bake in the preheated oven until eggs are set and cheese is melted and bubbling, 55 to 57 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 10.8 g, Cholesterol 139.3 mg, Fat 22.5 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 12.8 g, Sodium 806.2 mg, Sugar 3.9 g
CHILI & CHEESE CRUSTLESS QUICHE
Steps:
- In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese., In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes., Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.
Nutrition Facts : Calories 420 calories, Fat 24g fat (11g saturated fat), Cholesterol 182mg cholesterol, Sodium 1034mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
CHILES RELLENOS QUICHE
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don't know what to fix for dinner, I make this quiche. -Linda Miritello, Mesa, Arizona
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts : Calories 444 calories, Fat 31g fat (18g saturated fat), Cholesterol 178mg cholesterol, Sodium 520mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
GREEN CHILI QUICHE
I got this recipe from a co-worker named Linda. She brought this in to celebrate Cinco de Mayo. I've used this for Christmas brunch and everyday dinners. I use Colby in place of monterey jack cheese if it's all I have. I've also used recipe #39562 for the milk and haven't noticed any difference.
Provided by cookee monster
Categories Savory Pies
Time 50m
Yield 1 quiche, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Linda said to pre bake pie crust a few minutes. I bake it according to the directions on the box. She also recommends to brush with an egg white if you aren't going to eat it right away to prevent sogginess. You will put the filling into the hot crust.
- In a medium bowl beat eggs. Mix in milk and seasonings.
- Drain chilis. (I don't drain because the brand I use doesn't have anything to drain.) Place half on bottom of crust.
- Add cheese and then egg mixture. Top with remaining chilis.
- Dust top with pepper.
- Bake at 375 for 40 minutes or until knife comes out clean from center. (Like a custard.).
- Let stand for 10 minutes or so to set.
Nutrition Facts : Calories 436.2, Fat 33, SaturatedFat 16.2, Cholesterol 168.9, Sodium 551.4, Carbohydrate 16.4, Fiber 1.2, Sugar 0.7, Protein 18.6
GREEN CHILE QUICHE
Steps:
- Preheat your oven to 400 degrees. Heat the oil in skillet over medium heat and add the onion. Cook, stirring occasionally, for about five minutes, until the onions are soft-ish.
- Meanwhile, whisk the remaining ingredients (except the crust of course) together in a medium bowl. Add in the onions when they are done. Pour filling into your crust and bake until golden brown and set in the center, about 40-45 minutes.
CHILE RELLENO QUICHE
Chile Relleno Quiche uses green chiles, loads of cheese and spices in a flaky pie crust. An easy brunch recipe and perfect for holiday entertaining!
Provided by Jessica Formicola
Categories Breakfast
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Unroll pie crust in in a 8 or 9 inch pie plate. Generously pierce uncooked crust to allow steam to rise and the crust to bake evenly. Bake for 12-15 minutes or until crust is light brown. You can use pie weights to ensure it stays down.
- In a large mixing bowl whisk together diced green chiles, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese, eggs, flour, fin sea salt, milk and dry mustard.
- Pour filling in baked crust. Bake for 45 minutes or until eggs have set.
- Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return to the oven for 5 minutes or until cheese is melted and bubbly.
- Remove and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 289 kcal, Carbohydrate 15 g, Protein 13 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 116 mg, Sodium 619 mg, Sugar 1 g, ServingSize 1 serving
HATCH CHILE AND BACON QUICHE
Hatch Green Chile and Bacon Quiche. A great way to showcase those Hatch chile and a wonderful Southwestern breakfast or brunch recipe.
Provided by Lea Ann Brown
Categories Breakfast Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Gently press homemade pie crust into 9-inch deep dish plate.
- Cook bacon in large skillet over medium heat until brown. Drain grease and pat with paper towels to remove excess grease. Crumble bacon.
- Sprinkle bacon, Hatch chiles onions over the pie crust. Add the cheese cubes.
- Mix together half-and-half, eggs, salt and pepper in a medium bowl. Once mixed, pour mixture into crust.
- Bake quiche for 30 - 40 minutes, or until knife inserted into center comes out clean.
- Let quiche stand for 5 minutes. Cut into wedges and serve.
Nutrition Facts : Calories 347 kcal, Carbohydrate 16 g, Protein 14 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CRUSTLESS CHILI CHEESE QUICHE
Make and share this Crustless Chili Cheese Quiche recipe from Food.com.
Provided by DrGaellon
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- Combine eggs, drained cottage cheese, shredded cheese, chilis, peppers, mushrooms, flour, and baking powder and beat until smooth with a wire whisk. Pour into a well-greased quiche pan.
- Bake for 10 minutes.
- Remove from oven and garnish with 8 small tomato slices placed evenly around quiche.
- Return to oven, reduce temperature to 350°F and bake 20 minutes longer.
- Cut into wedges and serve at once.
Nutrition Facts : Calories 179.9, Fat 7, SaturatedFat 3, Cholesterol 185.8, Sodium 324.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.6, Protein 19.9
GREEN CHILE QUICHE WITH SAUSAGE
A comforting quiche made with eggs, ground sausage, green chilies, and Monterey Jack cheese. Baked in a flaky crust and spiced with green onion, red pepper, and cilantro.
Provided by Michaela Kenkel
Categories Breakfast/Brunch
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Line a deep-dish pie plate with your own or a store-bought pie crust, set aside.
- In a skillet over medium-high heat, brown pork sausage with onion, salt, and red pepper flakes.
- When the meat is almost cooked, add in the green chilies. Remove from heat, placing on a paper towel-lined plate to drain grease.
- In a bowl, whisk together eggs and half & half. Mix in chopped cilantro.
- Sprinkle the flour into the bottom of the pie crust, spread the meat mixture into the bottom, top with shredded cheese.
- Pour the egg mixture over the top. Bake for 15 minutes then reduce the oven temperature to 300 degrees F and continue baking for another 30 minutes.
- Let the quiche rest for 10-15 minutes before slicing.
- Garnish with sliced tomatoes, green onion, and additional cilantro if desired.
Nutrition Facts : Calories 464 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 176 milligrams cholesterol, Fat 34 grams fat, Fiber 1 grams fiber, Protein 21 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 843 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
EASIEST CHEESE QUICHE
Steps:
- Gather the ingredients. Preheat the oven to 375 F.
- Let refrigerated crust stand at room temperature for 15 minutes, then gently unroll. Place in a 9-inch pie pan , press into bottom and up sides, and flute edges. Be careful not to stretch the pie crust as you work, because if you do, it will shrink during baking.
- Sprinkle cheese into the bottom of the pie crust; set aside.
- In a medium-sized bowl, combine the eggs, milk, cream, flour, chives, salt, and pepper, and beat with a wire whisk until the mixture is smooth and incorporated.
- Pour the custard mixture carefully over the cheeses in the crust.
- Bake the quiche for 40 to 50 minutes until the quiche is puffed, golden brown, and set. Let stand for 5 minutes before cutting into wedges. Serve and enjoy.
Nutrition Facts : Calories 479 kcal, Carbohydrate 27 g, Cholesterol 154 mg, Fiber 1 g, Protein 17 g, SaturatedFat 16 g, Sodium 550 mg, Sugar 4 g, Fat 34 g, ServingSize 1 quiche (6 to 8 servings), UnsaturatedFat 0 g
BACON AND GREEN CHILI QUICHE
Provided by Gayle Gardner
Categories Milk/Cream Cheese Dairy Egg Onion Pork Appetizer Brunch Bake Lunch Cheddar Bacon Summer Bon Appétit New Mexico Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.
- Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.
- Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.
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