Cheese And Green Chilies Mini Quiche Recipes

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.

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.

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.

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.

Steps:

• In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese., In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes., Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.