Cheese And Green Chilies Mini Quiche Recipes

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GREEN CHILE QUICHE



Green Chile Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large eggs
1 cup milk
1/3 cup heavy cream
Kosher salt and freshly ground pepper
2 scallions, finely chopped
1 4.25-ounce can chopped green chiles, drained
1/2 cup grated pepper jack cheese (about 2 ounces)
1 frozen 9-inch deep-dish piecrust, thawed
Paprika, for sprinkling
1 5-ounce package mixed salad greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1 lemon

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 CHILI QUICHE



Green Chili Quiche image

I got this recipe from a co-worker named Linda. She brought this in to celebrate Cinco de Mayo. I've used this for Christmas brunch and everyday dinners. I use Colby in place of monterey jack cheese if it's all I have. I've also used recipe #39562 for the milk and haven't noticed any difference.

Provided by cookee monster

Categories     Savory Pies

Time 50m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups monterey jack cheese, shredded
1 cup extra-sharp cheddar cheese, shredded
1 (9 inch) pie crusts (I use store bought)
1 ounce diced green chilis, canned (I use a 4 oz. can)
1 cup half-and-half cream (I use evaporated skim) or 1 cup evaporated milk (I use evaporated skim)
1/4 teaspoon cumin powder
3 eggs, slightly beaten
fresh ground pepper

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.

Nutrition Facts : Calories 436.2, Fat 33, SaturatedFat 16.2, Cholesterol 168.9, Sodium 551.4, Carbohydrate 16.4, Fiber 1.2, Sugar 0.7, Protein 18.6

CHILI & CHEESE CRUSTLESS QUICHE



Chili & Cheese Crustless Quiche image

This filling Tex-Mex egg casserole is perfect for any meal of the day. I add a salad and dinner is on! -Gail Watkins, Norwalk, Califiornia

Provided by Taste of Home

Categories     Brunch     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 13

3 corn tortillas (6 inches)
2 cans (4 ounces each) whole green chiles
1 can (15 ounces) chili con carne
1-1/2 cups shredded cheddar cheese, divided
4 large eggs
1-1/2 cups 2% milk
1 cup biscuit/baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot pepper sauce, optional
1 can (4 ounces) chopped green chiles
2 medium tomatoes, sliced
Sour cream, optional

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 SPINACH QUICHE



Green Chile Spinach Quiche image

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

½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
12 eggs
1 (8 ounce) package shredded Colby-Monterey Jack cheese
2 cups small curd cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 (4 ounce) cans chopped green chilies
½ cup melted butter
2 (9 inch) unbaked pie crusts

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

CHILES RELLENOS QUICHE



Chiles Rellenos Quiche image

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

Categories     Breakfast     Brunch

Time 1h

Yield 6 servings.

Number Of Ingredients 9

Dough for single-crust pie
2 tablespoons cornmeal
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
3 large eggs
3/4 cup sour cream
1 tablespoon minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

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.

CHEESE AND GREEN CHILIES MINI QUICHE



Cheese and Green Chilies Mini Quiche image

Make and share this Cheese and Green Chilies Mini Quiche recipe from Food.com.

Provided by Tonkcats

Categories     Cheese

Time 40m

Yield 1 serving(s)

Number Of Ingredients 7

2 cans green chilies, chopped, drained (4 oz. each)
1 lb white cheese, grated (Jack, Gruyere or Mozzarella)
1 lb sharp cheddar cheese, grated
1 (5 1/2 ounce) can evaporated milk
to taste paprika
6 eggs
1 dash Tabasco sauce

Steps:

  • Preheat oven to 350 degrees. With butter, grease a 9 x 13 x 2-inch baking dish.
  • Place chilies on the bottom of the dish, distributing evenly.
  • In a bowl, mix the cheeses and distribute over the chilies.
  • Beat eggs slightly, add milk and Tabasco, mix and pour over cheese.
  • Sprinkle paprika over the top and bake 35 to 40 minutes, until set and very lightly browned.
  • Cut in squares while still warm.
  • This freezes well. Reheat, covered.
  • Makes about 40 squares.

Nutrition Facts : Calories 2826.1, Fat 193.7, SaturatedFat 112.3, Cholesterol 1790.5, Sodium 3463.4, Carbohydrate 106.1, Fiber 13.1, Sugar 49, Protein 178.7

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