Chili Pepper Corn And Bacon 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:

• 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 cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: 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 loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
• Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
• Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
• Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
• Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

Steps:

• Grill the corn: Remove the husks and brush the corn with vegetable oil; season with salt and pepper. Grill over medium-high heat, turning, until lightly charred, 8 to 10 minutes.
• Make the topping: Finely chop 6 slices crisp cooked bacon. Toss 4 grilled ears of corn with 4 tablespoons softened butter to coat. Season generously with coarsely ground pepper and a pinch of salt. Press the bacon all over the corn.

Steps:

• Wash the husked corn.
• Wrap one slice of bacon around each ear. It probably won't cover the entire ear, but be sure it goes from one end to the other. Sprinkle with chili powder to taste.
• Wrap the corn and bacon and chili powder in heavy aluminum foil and place over medium coals, or medium flame on gas grill.
• Cook approximately 20-25 minutes. Time will depend on the size of the ears of corn, and how fresh they are.

Steps:

• In a skillet over medium heat, sauté onion in 2 tablespoons of butter until soft. Stir in remaining butter, corn, chopped peppers, red bell pepper, and salt. Cook corn mixture, stirring frequently, for about 10 minutes, until hot and onion is lightly browned. Corn with chile pepper recipe serves 6 to 8. Enjoy!

Steps:

• In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

Steps:

• CORNMEAL PASTRY: In bowl, mix together flour, cornmeal, sugar and salt; using pastry blender or 2 knives, cut in butter until large crumbs.
• Whisk sour cream with water; drizzle over flour mixture, tossing with fork until dough comes together, adding up to 1 tablespoons more water if necesary. Wrap and refrigerate until chilled, about 1 hour.
• On lightly floured surface, roll out pastry to scant 1/4-inch thickness; fit into 9-inch quiche dish or pie plate. Fold edge under, leaving 1/4-inch above rim; flute or crimp edge with fork. Prick all over with fork. Refrigererate for 30 minutes.
• Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400F oven until rim is light golden, about 20 minutes. Remove weights and foil; bake for 10 minutes. Let cool on rack.
• In large skillet, cook bacon over medium-high heat until crisp, about 5 minutes. Drain on paper towels. Drain fat from pan.
• In same pan, heat oil over medium heat; cook onion, corn, pepper, salt and thyme over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Set aside.
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• In large bowl, whisk together eggs, milk and cream. Crumble bacon and add to egg mixture along with corn mixture. Sprinkle cheese over pastry shell. Pour in egg mixture.
• Shielding pastry rim with foil, bake in 375F oven until knife inserted in center comes out clean, about 40 minutes. Let cool on rack for 10 minutes.