chile rellenos quiche

Name: Chile Rellenos Quiche
Yield: 6
Ingredients: Pastry - for sinlge crust 9 inch pie; 2 tablespoon(s) cornmeal; 1 1/2 cup(s) shredded montery jack cheese; 1 cup(s) shredded cheddar cheese; 4 ounce(s) can of chopped green chilies; 3 - eggs; 3/4 cup(s) sour cream; 1 tablespoon(s) minced fresh cilantro; 2-4 - drops hot pepper sauce, optional

(1 RATING)

63 Pinches

Jennifer Smith

Oak Forest, IL

Updated on Jul 4, 2010

Real men WILL eat this quiche!

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yield 6 serving(s)

Ingredients

Pastry - for sinlge crust 9 inch pie
2 tablespoons cornmeal
1 1/2 cups shredded montery jack cheese
1 cup shredded cheddar cheese
4 ounces can of chopped green chilies
3 - eggs
3/4 cup sour cream
1 tablespoon minced fresh cilantro
2-4 - drops hot pepper sauce, optional

How To Make chile rellenos quiche

Step 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.
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