GREEN CHILE QUICHE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams
GREEN CHILE SPINACH QUICHE
You can add other meats or veggies to suite your taste, and this quiche can be baked with or without pie shells. My whole family (ages 65 to 1) love this quiche! Sometimes I add a small package of chopped ham to the recipe.
Provided by nica36
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 323.8 calories, Carbohydrate 16.3 g, Cholesterol 172.5 mg, Fat 22.9 g, Fiber 1.6 g, Protein 14 g, SaturatedFat 10.6 g, Sodium 785.8 mg, Sugar 1 g
GREEN CHILE AND ZUCCHINI QUICHE
Recipe courtesy of Sara Moulton and Cooking Channel. This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it. Original recipe: http://www.cookingchanneltv.com/recipes/sara-moulton/green-chile-and-zucchini-quiche.html
Provided by Food.com
Categories Savory Pies
Time 1h20m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
- Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
- Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.
Nutrition Facts : Calories 337.6, Fat 25.5, SaturatedFat 13.8, Cholesterol 153.1, Sodium 402.5, Carbohydrate 9.8, Fiber 1, Sugar 3.6, Protein 17.9
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