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Southwestern Chile Relleno Quiche
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I can’t remember when it was exactly, or what really prompted the saying, but people kept on about how “real men don’t eat quiche.” I beg to differ on that one! Real men do eat quiche, and they have to be real men to eat mine with the fire of roasted green peppers in it. In fact if I get the chiles too hot to put in it, there might be some real men even crying! This can also be made into tart crust as well, for a great appetizer. You could eat this how my husband seems to think all quiche should be eaten, for breakfast. I wonder what he thinks when I make him a BLT for lunch and put an egg on it? Southwestern Chile Relleno Quiche
Savory Southwestern Pie Crust (see recipe below)*
*
Check
out favorite recipes for other types of
Pie Crust.
Also check out tips & hints on making the
Perfect Pie Crust. While the crust is in the refrigerator, place the ground beef into a large frying pan over medium heat and brown until almost all the red is gone. Add the onion and continue to cook until the onions are transparent, about 3 or 4 minutes. Add the chopped garlic and cook, approximately 1 minute, until the garlic is transparent; remove from heat and set aside. Once the crust is chilled, remove from refrigerator and roll it into the shape of your baking dish, making it approximately 1-inch larger than your baking dish. Place it in the ungreased baking dish and gently conform it to the sides. Crimp it around the top so it will keep the filling from going over and under the quiche.
Split the long green
chiles lengthwise and arrange them along the bottom of the pie crust
evenly.
Whisk the eggs, half and half cream, milk, salt, and
pepper together; pour over the top of the entire dish, allowing it to
soak in.
Place in the oven and bake uncovered for 40 minutes. During the last 5 minutes cover the top with the remaining 1/8 cup sharp cheddar cheese and allow to melt. Remove from oven and let sit for 5 minutes before cutting and serving. Cut into squares and serve with condiments of your choice. Pico de Gallo and Sour cream go well with this dish.
Savory Southwestern Pie Crust:
Place the butter and lard in the freezer while you get
together the other ingredients and set up your food processor. Through the chute of the food processor, add a 2 teaspoons of the ice water, and pulse 4 to 5 times. Repeat this, only adding 1 teaspoon at a time, until the mixture becomes the size of small peas. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
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This
Southwest Chile Relleno Quiche recipe and photos are
courtesy of
