ZUCCHINI & GREEN CHILE QUICHE
Zucchinis and green chiles combine for amazing flavor in this delicious quiche recipe!
Provided by Trish - Mom On Timeout
Categories Appetizer
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
- Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 2-3 minutes, for a full-size quiche, about 7 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
- While the crusts are baking, grate the zucchini onto a clean kitchen towel and squeeze dry. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until nice and soft. Add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 3-5 minutes.
- Combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs until nice and fluffy (2-3 minutes). Grate the cheese - I used a sharp cheddar and Dubliner cheese mix for this quiche. I've had it with Monterey Jack, pepper jack, white cheddar - ALL are good so use your favorite combination. Add in the grated cheese, cottage, zucchini mixture, green chiles, and flour mixture and beat until combined.
- Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Let stand for several minutes before removing from pan and serving. Enjoy!
Nutrition Facts : Calories 435 kcal, Carbohydrate 22 g, Protein 21 g, Fat 29 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 730 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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
ZUCCHINI & GREEN CHILE QUICHE
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust. Bake the crust in the center of the preheated oven...
Nutrition Facts :
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
LOW-CARB CRUSTLESS GREEN CHILE AND CHEESE QUICHE
Make and share this Low-Carb Crustless Green Chile and Cheese Quiche recipe from Food.com.
Provided by SF_n8ive
Categories Breakfast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Lightly spray or butter an 8-inch deep-dish pie plate or a 7" X11" casserole dish.
- * Optional: in a saucepan, heat 2 tablespoons Olive Oil on medium-high heat, and add 6 oz. uncooked Spinach, and sauté until wilted, about 2-3 minutes. Set aside.
- In a large bowl, whisk eggs until well blended.
- Add half and half, cottage cheese, salt and pepper and mix well.
- Whisk in well-drained chilies and cheese (and wilted Spinach if desired).
- Pour into prepared dish and bake until top is golden and quiche is set in center, 25 to 30 minutes.
- Cool for at least 5 minutes before cutting into wedges.
CHILE VERDE QUICHE
A Southwestern quiche with roasted green chile for the crust! Make a bunch the day before for a breakfast/brunch party.
Provided by divamoses
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 6.9 g, Cholesterol 185.3 mg, Fat 11.3 g, Fiber 1.6 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 1180.2 mg, Sugar 4.1 g
GREEN CHILE AND ZUCCHINI QUICHE - LOWER FAT
This recipe is from the food network, but with substitutions that make it a little healthier. But still delicious.
Provided by Kait S
Categories Savory Pies
Time 40m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 11
Steps:
- Use a half-recipe of any whole-wheat pastry crust and spread it very thin in the tart pan.
- 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 174.1, Fat 9.1, SaturatedFat 3.8, Cholesterol 119.7, Sodium 179.8, Carbohydrate 9.1, Fiber 1, Sugar 2.9, Protein 14.1
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