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This Southwest Chile Relleno Quiche recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.
Check
out more of Cynthia's
Southwest Recipes.
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
Recipe
Recipe Type:
Beef,
Chile Peppers, Quiche, Main Dish
Yields: serves many
Prep time: 30 min
Cook time: 40 min
Ingredients:
Savory Southwestern Pie Crust (see recipe below)*
1 pound lean ground beef (hamburger)
1 whole
onion, diced
1 clove
garlic, finely diced
4 or 5 large long
green chile peppers, roasted and peeled
1 cup shredded Monterrey Jack cheese
1/4 cup sliced black olives
1/4 cup sliced green onions, include green ends
1 1/4 cups shredded sharp cheddar cheese, divided
4
eggs
slightly beaten
1/4 cup half & half
cream
1/2 cup whole milk
1/8 teaspoon salt
1/8 teaspoon pepper, or to taste
Optional: Pico de Gallo and Sour Cream
*
Check
out favorite recipes for other types of
Pie Crust.
Also check out tips & hints on making the
Perfect Pie Crust.
Preparation:
Preheat your oven to 350 degrees F. Prepare the Savory
Southwestern 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.
Layer
the ground beef mixture, Monterrey Jack cheese, sliced olives, and green
onions over the ground beef mixture. Repeat the layers, alternating
Monterrey Jack with the Sharp Cheddar, until all the ingredients are
used or the mixture has come up to the top of the baking dish.
NOTE: Reserve
the 1/8 cup of sharp cheddar cheese to top at the end of cooking time.
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:
1 cup plus 2
tablespoons all-purpose
flour
1/2 teaspoon ground chile powder
1/8 teaspoon ground garlic powder
6 tablespoons butter, slice by tablespoon and chill well
2 tablespoons lard, sliced by tablespoon and well chilled*
1/2 teaspoon salt
1/4 cup ice water
*
Additional chilled butter may be substituted for the lard.
Place the butter and lard in the freezer while you get
together the other ingredients and set up your food processor.
Add the flour, chile powder, garlic powder, and salt to the processor
and pulse to mix, approximately 3 to 4 times. Add butter and pulse and
additional 5 to 6 times until texture looks like a coarse meal. Add lard
and pulse another 3 to 4 times.
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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