Chile Relleno Quiche Recipes

GREEN CHILE QUICHE

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.

CHILES RELLENOS QUICHE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
• Sprinkle chiles, Cheddar cheese and pepper Jack cheese evenly into baking dish. In large bowl, beat milk, Bisquick mix and eggs with electric mixer on low speed until smooth. Stir in ricotta cheese; spoon evenly over ingredients in baking dish.
• Bake uncovered 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Garnish with pico de gallo and cilantro.

CHILE RELLENO QUICHE

Steps:

• Preheat oven to 350 degrees.
• Unroll pie crust in in a 8 or 9 inch pie plate. Generously pierce uncooked crust to allow steam to rise and the crust to bake evenly. Bake for 12-15 minutes or until crust is light brown. You can use pie weights to ensure it stays down.
• In a large mixing bowl whisk together diced green chiles, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese, eggs, flour, fin sea salt, milk and dry mustard.
• Pour filling in baked crust. Bake for 45 minutes or until eggs have set.
• Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return to the oven for 5 minutes or until cheese is melted and bubbly.
• Remove and allow to sit for 10 minutes before serving.

CHILES RELLENOS QUICHE

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.

25 EASY QUICHES FOR ANY OCCASION

Steps:

• Select your favorite recipe.
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CHILE RELLENO QUICHE #BRUNCHWEEK

Steps:

• Preheat the broiler.
• Line a baking sheet with foil.
• Lightly coat the poblano peppers with the olive oil.
• Broil for 7 - 10 minutes per side.
• When the poblanos are sufficiently blackened, add to a ziplock bag, seal and let steam for 15 minutes while you work on the crust.
• Reduce the oven to 425 degrees F.
• Spray a tart pan with a removable base with nonstick spray (or lightly butter and flour) and set aside.
• Roll out the puff pastry so that it covers a tart pan.
• Press into the sides so there is some extra should it shrink a bit in the oven.
• Lightly dock the bottom and line with two pieces of foil. Add a thin layer of beans or rice to keep it held down a bit.
• Place on a baking sheet and bake for 8 minutes, remove the foil and bake for another 4 minutes or so until lightly browned.
• Let cool while you make the filling.
• Reduce the oven temperature to 350 degrees F.
• Saute the pancetta in a non-stick saute pan.
• Remove the pancetta to a paper lined plate and add the onions to the pancetta fat (there should be about 2 tablespoons. If there is extra, remove that so that only 2 tablespoons remain in the pan).
• Saute the onions until translucent.
• Add the smoked paprika and Mexican oregano and saute for another minute until the spices bloom.
• Remove to a bowl and set aside.
• By this time, the poblanos should be fully steamed.
• Remove from the plastic bag and, using a paper towel, remove the charred skin from the poblanos. Also remove the stem, seeds and ribs.
• Dice the roasted poblanos and add to the spiced onion mixture.
• In a small bowl, whisk together the eggs, sour cream and half of the cheddar cheese.
• Season with the salt and pepper.
• By now, the crust should be cool. Sprinkle the pancetta over the base, followed by the onion/poblano mixture.
• Pour in the custard and sprinkle the remaining cheese over the top.
• Bake for 25 - 35 minutes until the crust is browned and the custard is set.
• Let cool for 10 minutes and lightly run your knife along the side of the tart pan.
• Carefully separate the tart from the sides of the tart pan and place on a serving platter.
• Enjoy!

CHILE RELLENOS QUICHE

Steps:

• 1. Line unpricked pastry shell with a doulbe thickness of heavy duty foil. Bake at 450 for 85 mins. Remove foil, bake 5 mins longer. cool. Reduce oven to 350. Sprinkle cornmean over bottom of pastry shell. In a bowl, combine the cheeses, set aside 1/2 c for topping. Add chilies to the remaining cheese. Sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce. pour into crust. Sprinkle with reserved cheese. Bake for 35-40 mins or until a knife inserted ner center comes out clean. Let stand for 5 mins before cutting.

CHILE RELLENO TART

Steps:

• For crust:
• Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
• Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.
• For filling:
• Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
• Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
• Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

CHILE RELLENO PANCAKES

Steps:

• Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
• While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
• Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
• Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
• Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.
• Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
• Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
• Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
• Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.