Southwestern Chile Relleno Quiche Recipe

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Chile Peppers    Quiche Recipes    Southwest Beef Recipes    Southwest Casseroles and Quiches    Southwest Vegetables   

 

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Southwestern Chile Relleno Quiche has a nice spicy kick from the chile peppers!   A versatile meal that can be enjoyed for dinner or breakfast.  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?

I can not 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 Southwestern Chile Relleno Quiche recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX.  Check out more of Cynthia’s Southwest Recipes.

 

Chile Relleno Quiche

 

 

Southwestern Chile Relleno Quiche Recipe:

Southwestern Chile Relleno Quiche Recipe

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves many

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
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.

 

Instructions:

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.

Quiche chile pepper layer    Quiche Cheese Layer

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. 

Quiche ready to bake

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 Recipe:

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.

 

https://whatscookingamerica.net/CynthiaPineda/SouthwestChileQuiche/SouthwesternQuiche.htm

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