 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
To me, nothing sparks up a meal more than the smoky flavor of roasted green chilies. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I donât know what to fix for dinner, I make this quiche. Ingredients:
pastry for single-crust pie (9 inches) |
2 tablespoons cornmeal |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
1 can (4 ounces) chopped green chilies |
3 eggs |
3/4 cup sour cream |
1 tablespoon minced fresh cilantro |
2 to 4 drops hot pepper sauce, optional |
Directions:
1. Line unpricked pastry shell 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°.
2. Sprinkle cornmeal over bottom of pastry shell. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chilies to remaining cheese mixture; sprinkle into crust.
3. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.
4. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.
|
|