Enchilada Quiche Food

CHICKEN ENCHILADA QUICHE

Steps:

• Heat oven to 350 degrees F. Transfer refrigerated crust to a 9 inch glass deep-dish pie pan.
• In a medium bowl whisk, beat eggs until blended, add half-and-half mix till blended. Stir in chicken, chips, both cheeses, 1 cup salsa, green chilies and salt. Pour into pie crust. Sprinkle all over with pepper (optional).
• Bake 55-65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand for 10 minutes before serving.
• Serve with sour cream and/or salsa (optional).

POBLANO ENCHILADA QUICHE

Steps:

• Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine.
• Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce.
• Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes.
• Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.

ENCHILADA QUICHE

Steps:

• 1. Pre-heat oven to 350 degrees. Whisk eggs until well blended. Add half-and-half until blended. Stir in with a spatula; chicken, chips, cheeses, salsa, green chilies and salt.
• 2. Pour into pie crust. The mixture makes a little more than what a 9 inch pie crust can hold. So be careful when pouring the mixture into the pie crust so that it doesn't overflow. Discard the rest. Sprinkle with seasoned pepper.
• 3. Bake 65 minutes or until crust is a golden brown and a knife comes out clean when inserted into the center. Let the quiche rest for 10 minutes before serving.
• 4. I serve additional salsa, sour cream, and guacamole on the side.

CHICKEN QUICHE

Steps:

• Prepare pastry shell.
• Preheat oven to 325 degrees F.
• In a bowl stir together eggs, milk, salt, pepper and nutmeg.
• Add chicken.
• Combine grated cheese and flour; add to egg mixture.
• Mix well.
• Pour egg mixture into hot pastry shell.
• Bake at 325 degrees F for 35 to 40 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 10 minutes.

ENCHILADA QUICHE

Steps:

• Spray 9" pie plate with non-stick cooking spray. Spread crushed tortilla chips evenly in pan. Set aside. In medium size bowl, beat eggs slightly. Stir in scallions, green chiles, chipotle pepper, 1 cup cheese and all but 1 Tbs chopped cilantro. Blend until jut mixed. Pour on top of tortilla chips. Pour enchilada sauce over top until evenly covered. Sprinkle remaining cheese, olives and cilantro. Baked in 350 deg oven for 30 - 35 mins.

POBLANO ENCHILADA QUICHE RECIPE

Steps:

• 4 large eggs 3/4 cup heavy cream Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 small to medium poblano chile pepper, seeded and thinly sliced 2 scallions, thinly sliced 1/2 cup shredded Mexican blend cheese 1 10-ounce can red enchilada sauce 3 6-inch corn tortillas, 2 cut in half 1 jicama (1 to 1 1/2 pounds) Juice of 1 lime 1/2 cup chopped fresh cilantro Directions Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine. Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce. Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce.