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Chiles Rellenos Quiche
To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche. —Linda Miritello, Mesa, Arizona
Ingredients
- Dough for single-crust pie
- 2 tablespoons cornmeal
- 1-1/2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (4 ounces) chopped green chiles
- 3 large eggs
- 3/4 cup sour cream
- 1 tablespoon minced fresh cilantro
- 2 to 4 drops hot pepper sauce, optional
Directions
- 1. 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°.
- 2. 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°.
- 3. Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining 2 cups cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and, if desired, hot pepper sauce. Pour into crust; sprinkle with reserved 1/2 cup cheese mixture.
- 4. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 444 calories, 31g fat (18g saturated fat), 178mg cholesterol, 520mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.
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