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
Chiles Rellenos Quiche
Can you freeze Chiles Rellenos Quiche?
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 of quiche loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Dough for single-crust pie
Ingredients
- Dough for single-crust pie
- 2 tablespoons cornmeal
- 1-1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (4 ounces) chopped green chiles
- 3 large eggs
- 3/4 cup sour cream
- 1 tablespoon minced fresh cilantro
- 2 to 4 drops hot pepper sauce, optional
Directions
- 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 2 cups cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and, if desired, hot pepper sauce. Pour into crust; sprinkle with reserved 1/2 cup cheese mixture.
- Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
Loading Popular in the Community
Loading Reviews
