Green Chile Quiche Or Frittata Food

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.

GREEN CHILE FRITTATA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
• Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

GREEN CHILE SPINACH QUICHE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Whisk the flour, baking powder, and salt together in a small bowl; set aside.
• Beat the eggs in a mixing bowl until smooth. Whisk in the flour mixture until no lumps remain. Stir in the Colby-Monterey Jack cheese, cottage cheese, spinach, green chiles, and melted butter until evenly blended. Divide the mixture between the pie crusts.
• Bake the quiches in the preheated oven for 15 minutes at 400 degrees F (200 degrees C), then reduce the temperature to 350 degrees F (175 degrees C). Continue baking until the quiches are lightly browned and a knife inserted into the center comes out clean, 35 to 40 minutes.

GREEN CHILE FRITTATA

Steps:

• Preheat the oven to 450 degrees F.
• Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up with a wooden spoon, until just browned, about 2 minutes. Transfer to a paper-towel-lined plate.
• Add the remaining 2 tablespoons oil to the skillet. Add the hash browns and cook, stirring occasionally, until softened and golden in spots, about 4 minutes.
• Meanwhile, add the eggs to a medium bowl and sprinkle with salt and pepper. Whisk to combine, and then stir in the Cheddar and cottage cheese.
• Reduce the heat to medium-low and stir the sausage and green chiles into the skillet to combine.
• Pour the egg mixture into the skillet. Cook, stirring frequently with a rubber spatula, until the mixture is thick, about 3 minutes.
• Transfer to the oven and cook until set, about 5 minutes.
• Meanwhile, combine the diced tomatoes, onions, cilantro and lime juice in a medium bowl. Season with salt and pepper.
• Run a rubber spatula around the edge of the skillet and slide the frittata onto a cutting board. Cut into wedges and serve with the salsa.

GARDEN VEGETABLE QUICHE

Steps:

• Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°., In a large skillet, saute the onion, mushrooms and squash in butter until tender. Add spinach and garlic; cook 1 minute longer. Spoon into crust; top with cheese. , In a large bowl, whisk the eggs, cream, salt, rosemary and pepper until blended; pour over cheese. , Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

GREEN CHILE CHICKEN BURRITO

Steps:

• For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
• To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
• For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
• In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
• Make the burritos: Preheat the oven to 400 degrees F.
• Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
• In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
• Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.

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.

CHEESY GREEN CHILI FRITTATA

Steps:

• Preheat oven to 400 degrees.
• Grease an 8"x12" baking dish (I use an oval dish). (Can use 9"x13" pan but frittata will not be as thick).
• In a large bowl, beat eggs with a fork; then add flour, baking powder, salt & pepper and mix until well combined.
• Stir in the green chills, cottage cheese, cheddar cheese and butter.
• Pour mixture into prepared baking dish. Garnish with tomato slices (I use 3) and chopped basil leaves.
• Bake uncovered for 15 minutes at 400 degrees. Reduce heat to 325 degrees and continue baking for about 35 minutes or until well set.
• Serve and enjoy!

CHILI-CHEESE RICE FRITTATA

Steps:

• In a 10-in. ovenproof skillet, saute the green pepper and onions in butter. Remove from the heat; stir in the rice, cheese, tomato and chilies. in a bowl, combine the eggs, milk, Worcestershire sauce, salt and hot pepper sauce. Stir into the rice mixture., Bake, uncovered, at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into wedges; serve with picante sauce or salsa.

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.

CHILE RELLENO QUICHE

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.

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 CHEDDAR EGG BAKE

Steps:

• Adjust oven rack to center position and preheat oven to 350°F. Grease a 9-inch glass pie plate (or comparably sized baking dish) with butter or spray with nonstick cooking spray.
• Evenly spread green chiles in the bottom of the prepared baking dish. Sprinkle grated cheddar on top. Set aside.
• In a large bowl, scramble eggs. Beat in milk, salt, and pepper until well blended. Slowly pour eggs over green chiles and cheese. If any cheese is sticking up, press down on it with the back of a fork until submerged.
• Bake in preheated oven for 25 to 30 minutes or until center is puffy and a thin knife inserted in the center of the eggs comes out clean. Allow to cool for a few minutes before slicing and serving warm.

SPICY HATCH GREEN CHILE BREAKFAST FRITTATA

Steps:

• Add butter and olive oil to skillet
• Heat over medium high heat.
• Add chopped onion, garlic, green chiles, and tomatoes.
• Cook for about 8 minutes or until onions a tender and translucent in color.
• Preheat oven to 375 degrees F.
• Beat eggs and season with salt and pepper.
• In a large casserole dish (9″ x 13″) add cooked green chile mixture.
• Add eggs and mix well.
• Add Pepper Jack cheese evenly to casserole mixture
• Transfer casserole pan to preheated oven.
• Bake for 25 minutes or until center is firm.
• Allow to cool ten minutes before cutting and serving.
• Garnish with tomato and cilantro leaves.

GREEN CHILI FRITTATA

Steps:

• Preheat oven to 350 degrees. butter a 9 by 13-inch shallow baking dish. Mix flour and baking powder. Add eggs and butter, blending well. Blend in remaining ingredients. Put mixture in the prepared baking dish and bake for 35 to 45 minutes, or until set. Cut into squares and serve hot.

VEGETABLE QUICHE

Steps:

• Mix the eggs and milk together with a whisk. Combine with the ingredients from of the Summer Green Pea Salad. Pour into ready-made crust. Sprinkle grated cheese on top of the mixture. Bake in a preheated 375 degree oven for 25 minutes.;

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.

BACON AND GREEN CHILI QUICHE

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.