Fresh Green Chile Quiche Food

FRESH GREEN CHILE QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium heat and cook peppers and onion until tender. Transfer to a bowl and mix with feta, sour cream and salt.
• Spread bottom of pie crust with Monterey Jack cheese. Top cheese with pepper and onion mixture. Mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. Top with Cheddar cheese.
• Bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

GREEN CHILE QUICHE

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.

SOUTHWESTERN GREEN CHILI QUICHE

Steps:

• Preheat oven to 350 degrees, warm the olive oil in a medium size skillet; when hot add in the sliced onions and cook stirring frequently until wilted and they begin to color.
• Add in the chili and cook for 2 to 3 minutes, stir in ham and warm through.
• Place the eggs through cottage cheese in a blender container and blend until smooth.
• Place the onion mixture into the bottom of the pie crust, top with grated cheese and pour blender mixture over all.
• Place in oven and bake for 40 minutes or until sharp knife inserted off center comes out clean. Allow to stand 5 to 10 minutes before cutting and serving.

GREEN CHILI QUICHE

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.

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.

GREEN CHILE QUICHE SQUARES

Steps:

• Arrange croutons in a greased 13x9-in. baking dish. Sprinkle with cheese and chiles. In a bowl, beat remaining ingredients. Pour over cheese. Refrigerate, covered, 8 hours or overnight., Remove dish from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting.

HATCH CHILE AND BACON QUICHE

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.

GREEN CHILE QUICHE WITH SAUSAGE

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.

GREEN CHILE QUICHE

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.