CHILI & CHEESE CRUSTLESS QUICHE
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.
Nutrition Facts : Calories 420 calories, Fat 24g fat (11g saturated fat), Cholesterol 182mg cholesterol, Sodium 1034mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
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
CHEESE AND CHILE QUICHE
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.
Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
- Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
- Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
- Mince garlic and mash to a paste with salt using side of a large knife.
- Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
- Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
- Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
- Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
- To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.
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
FRESH GREEN CHILE QUICHE
Three cheeses and green chile peppers are baked together in a delicious quiche.
Provided by KEVLARTURTLE
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 21 g, Cholesterol 166.7 mg, Fat 39.3 g, Fiber 1.7 g, Protein 22.8 g, SaturatedFat 19.2 g, Sodium 750.2 mg, Sugar 4.4 g
IMPOSSIBLY EASY CHEESY CHILE PIE
Make a savory dinner pie with the flavor of chiles rellenos (cheese-stuffed mild green chiles) but with only 10 minutes prep.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle chiles, cheese and cilantro in pie plate.
- In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
- Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1 1/2, Fiber 0 g, Protein 16 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 6 g, TransFat 1/2 g
BASIC CHEESE QUICHE
Make and share this Basic Cheese Quiche recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°; prick the crust all over with a fork.
- Line it with tin foil and weight the bottom with a pile of dried beans, rice, or other weights that will sit flat on the surface.
- Bake 12 minutes; remove from the oven and carefully remove the weight and foil; turn the oven to 325°.
- In a bowl, combine the eggs, cheese, cream, and seasonings; beat until well blended.
- Place the baked crust on a baking sheet; pour the egg mixture into the crust, right to the top.
- Carefully transfer the baking sheet to the oven; bake 30-40 minutes, until the mixture is set but still moist; it should still jiggle just a little in the middle (cover pie crust edges with foil if getting too brown).
- Cool on a rack; serve warm or at room temperature.
Nutrition Facts : Calories 613.2, Fat 54.1, SaturatedFat 30.1, Cholesterol 359.7, Sodium 671.3, Carbohydrate 14.1, Fiber 0.2, Sugar 1.6, Protein 18.3
CHILES RELLENOS QUICHE
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
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 444 calories, Fat 31g fat (18g saturated fat), Cholesterol 178mg cholesterol, Sodium 520mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.
CHILE & CHEESE QUICHE
I wanted a bit of chile relleno taste in an easy to prepare dish. Some family members were skeptical, but it's now a new family favorite! I usually serve with a salad for an easy dinner.
Provided by Jillybean1217
Categories Savory Pies
Time 1h5m
Yield 1 quiche, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°
- Combine eggs, half & half, cheese, chiles, salt and pepper and whisk together.
- Pour into pie crust.
- Bake for 60 minutes.
Nutrition Facts : Calories 760.4, Fat 56.1, SaturatedFat 30.8, Cholesterol 263.3, Sodium 1681.8, Carbohydrate 27.1, Fiber 1.8, Sugar 3.4, Protein 37.2
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