Fresh Green Chile 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 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 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.

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.

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:

• 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.

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.

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.