Puffy Chile Relleno Quiche
Source of Recipe
Minneapolis Star Tribune - From Epicurean.com
List of Ingredients
1 (9-in.) pie crust
2 c. (8 oz.) shredded Monterey Jack cheese, divided
1 (4-oz.) can whole green chiles, drained and seeds removed, divided
4 eggs, plus 2 eggs, separated
1 c. half-and-half
1/4 tsp. pepper
Salsa, for serving
Recipe
Preheat oven to 425 degrees. Bake pie crust in a 9-inch pie dish until color starts to deepen, about 5 to 8 minutes. Sprinkle 1 cup cheese in partially baked crust. Layer with half the chiles (cut in large pieces and laid flat); repeat cheese and chiles layer again. In medium bowl, beat 4 eggs, half-and-half and pepper; pour over cheese mixture. Reduce oven temperature to 375 degrees and bake for 30 minutes. In small bowl, beat 2 egg whites until stiff. Fold in 2 slightly beaten egg yolks until just blended. Spoon egg mixture over hot filling, sealing to edge of crust. Return to oven and bake for 15 minutes or until golden brown. Serve with salsa, if desired.
Serves 6
|
|
member logon
