Green Chile Quiche Food

BACON AND GREEN CHILE QUICHE

Steps:

• Preheat oven to 425 degrees F. Unfold crust. Using fingertips, press together any tears. Press crust into a 9-inch diameter deep dish glass pie dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.
• Cook bacon in a heavy skillet over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Sprinkle bacon, then chilies and green onions over crust. Mix cheeses together and sprinkle over. Whisk eggs, half and half, and salt in a medium bowl to blend; pour mixture into crust.
• Bake quiche until knife inserted into center comes out clean, about 35 to 45 minutes. Let quiche stand 5 minutes. Cut into wedges.

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.

CHILE VERDE QUICHE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a pie plate with cooking spray.
• Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center.
• Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top.
• Bake in the preheated oven until quiche is set, 30 to 35 minutes.

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 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.

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.

LOW-CARB CRUSTLESS GREEN CHILE AND CHEESE QUICHE

Steps:

• Preheat oven to 375°F.
• Lightly spray or butter an 8-inch deep-dish pie plate or a 7" X11" casserole dish.
• * Optional: in a saucepan, heat 2 tablespoons Olive Oil on medium-high heat, and add 6 oz. uncooked Spinach, and sauté until wilted, about 2-3 minutes. Set aside.
• In a large bowl, whisk eggs until well blended.
• Add half and half, cottage cheese, salt and pepper and mix well.
• Whisk in well-drained chilies and cheese (and wilted Spinach if desired).
• Pour into prepared dish and bake until top is golden and quiche is set in center, 25 to 30 minutes.
• Cool for at least 5 minutes before cutting into wedges.

BACON GREEN CHILI QUICHE

Steps:

• Preheat oven to 400°F
• Preback prepared pie crust 5 minutes or until golden brown.
• Sprinkle crumbled bacon, then chilies and green onion over crust.
• Combine cheeses and sprinkle over bacon, chilies and onions.
• Beat half and half and eggs in separate bowl.
• Salt and pepper to taste.
• Pour egg/half and half mixture into crust.
• Bake quiche until knife inserted into center comes out clean, about 45 minutes.
• Let quiche rest 5 minutes before cutting.

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.

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-SAUSAGE QUICHE

Steps:

• Preheat oven to 350 degrees.
• Split and seed green chilies and place in piecrust. Sprinkle cooked, crumbled sausage over chilies. In bowl combine eggs, cream, both cheeses, salt and pepper and pour over sausage.
• Bake for 35 minutes or until top is golden brown. Let stand for 5 minutes before serving.