Poblano chili pepper quiche
This recipe is a mixture of French and Mexican cooking
Ver video en ESPAÑOL:
Hatch Green Chile Quiche with Sausage and Cheese
Here’s a simply delicious quiche recipe. Roasted Hatch green chiles, sausage, spice and cheddar cheese make this quiche one of the most irresistible dishes you’ll ever taste. Perfect for dinner, lunch, brunch or breakfast, this tasty quiche satisfies even the heartiest appetites.
Quiche is one of the most versatile recipes you will ever make. Once you’ve learned the basics of how to make a quiche, the variations and flavor combinations are limited only by your tastes and creativity.
In this video I show you how to make a quiche step by step, from start to finish. In this quiche recipe we use a frozen pie crust and a few other simple ingredients.
Thanks for watching, and I hope you enjoy this simple yet delicious Hatch green chile quiche with sausage and cheese as much as my family does!
Subscribe to get my newest recipes and vegetable gardening tips!
Hillbilly Jilly
~~~~~~~~~~~~
Hillbilly Jilly Hatch Green Chile Quiche with Sausage and Cheese
Ingredients
● 1/8 teaspoon nutmeg
● 1/2 teaspoon salt
● 1/2 teaspoon black pepper
● 1 cup grated cheddar cheese
● 1/2 cup chopped onion – sautéed
● 1/4 cup Hatch green chiles chopped (one 4 oz. can)
● 3 eggs
● 1/2 pound ground sausage – cooked
● 9-inch deep dish pie crust
Directions
1. Preheat oven to 350 degrees
2. Cook sausage and sauté onion
3. Add sausage first, then cheese to pie crust
4. Beat eggs just enough to blend yolks and whites
5. Add remaining ingredients to egg mixture and mix well
6. Pour egg mixture into pie crust making sure to spread evenly
7. Bake in oven at 350 degrees for one hour
~~~~~~~~~~~~~
Welcome to North Texas Vegetable Gardening and Cooking with Hillbilly Jilly.
Here you’ll find guides, tips and information on #vegetable #gardening, #cooking, #canning and long-term food storage.
I show you how to prepare classic comfort #food #recipes along with new recipes proven to satisfy and delight. You’ll learn how I grow all organic heirloom vegetables from seed to harvest to preparation, free of pesticides. Grown as nature intended in my Texas #garden.
#Home DIY projects, spring and fall vegetable gardening in north Texas, garden planning tips and information of all sorts are being added every week to help #people succeed as gardeners, learn to #cook and add new recipes to their cookbooks!
Learn about canning your vegetable garden harvest. We show you how to pickle jalapeno peppers, make hamburger dill pickles and much more.
I also go over in detail, how to save your seeds for next year’s garden; save and preserve your cumber, squash, zucchini, cantaloupe.
I hope you enjoy my videos - I try to bring you useful #life tips and how to guides on all things gardening and cooking.
Please feel free to leave a comment, subscribe #today, and thank you for dropping in!
Hillbilly Jilly
Thanks for watching and subscribe to get new recipes and vegetable gardening tips!
View our most recent updates and how to videos:
YouTube:
Twitter:
Pinterest:
Google+:
Blogger:
Facebook:
Livejournal:
Instagram:
Tumblr:
Website:
Chicken & Chiles Quiche
A quiche with a little Mexican flare! Let's cook!
Ingredients:
1 Deep Dish Pie Crust (I prefer Pillsbury)
6 Large Eggs
1 Cup Heavy Cream
1 to 1.5 Cups of Rotisserie Chicken (Pulled from bone/shredded)
4 OZ Queso Fresco
4 OZ Mexican Cheese Blend
1 Can of Rotel Tomatoes with Green Chiles (10oz)
1 Can of Green Chiles (4oz)
1 Shallot (Diced Small/Minced)
2-3 Garlic Cloves (Minced)
Olive Oil
Butter
Seasonings : Salt, Black Pepper, White Pepper, Chili Powder, Jalapeño Powder, Italian Seasoning, Paprika, Chicken Seasoning, Complete Seasoning, Coriander
DIRECTIONS:
1. Preheat oven to 400 degrees Fahrenheit.
2. In a non-stick skillet, heat pan on medium to medium high heat. Melt butter and coat pan.
3. Saute shallot until translucent and aromatic, then add olive oil to continue sautéing, and add minced garlic. Add rotel tomatoes (watch video for amount) and green chiles.
4. Season with complete seasoning, ground white pepper, chicken/poultry seasoning, and coriander.
5. Add chicken, fold together, and cook until ingredients marry.
6. In a separate bowl, add eggs then whisk. Add heavy cream, then whisk.
7. Season eggs with kosher salt, white pepper, jalapeño powder, chili powder, and black pepper then whisk.
8. Prepare pie crust with butter and poke with fork. Layer with queso fresco, mexican four cheese blend, chicken, then eggs. Top with remaining cheese, italian seasoning, black pepper, and paprika.
9. Bake on 400 degrees for 25-30 minutes or until golden brown. When done, brush crust with melted butter, then allow to cool before slicing!
Top with leftover tomatoes.AND BABY YOU ARE DONEEEEEEE! EAT GOOD, Y'ALL!
Don't forget to tag @ForkAndPhoto and use hashtag #ForkAndPhoto on Instagram when you make this dish!
Subscribe, like, share, and start cooking!
Instagram: @forkandphoto
Facebook: Fork & Photo
#Quiche #ChickenQuiche #GreenChiles #GreenChilesQuiche #Eggs #RotisserieChicken #ChickenRecipe #PieCrust #PillsburyPieCrust
Quick Taste | Mexican Quiche
SOUTHWESTERN QUICHE RECIPE | YumDelectable
SEE BELOW FOR FULL RECIPE
This Southwestern Quiche recipe brings the best of both worlds of Mexican food and quiche! Growing up in the great Southwest, I developed a love of foods with a Southwestern flavor. For this Southwestern quiche recipe, I used the ingredients I'd usually use for quiche and added ingredients that I would typically use in Southwestern food. The result is delicious! Southwestern Quiche is the perfect dish to bring to a brunch party! It also freezes beautifully!
INGREDIENTS:
- 1 roll Ready Made Pie Crust dough
- 1 cup cooked ground beef seasoned with your favorite taco seasoning
- 1 small can chopped green chiles
- 2 tbsp scallions chopped
- 1 cup Monterrey Jack Cheese shredded
- 4 eggs
- Approximately 1 cup half & half
- 1/2 to 3/4 tsp salt to taste
- 1/4 tsp pepper
INSTRUCTIONS:
1. Preheat oven to 375°F.
2. Place pie crust in uncreased 9-inch pie plate.
3. Fold edges over and press edges with a fork. Then, poke all over crust dough with a fork to vent. 4. Partially bake at 375°F for 10 minutes.
5. Prepare taco meat according to instructions on taco seasoning package. Set 1 cup aside for recipe.
6. In a large measuring cup, break 4 eggs. Pour half and half on top of eggs until the mixture measures 2 cups. Transfer to a bowl and mix with wire whisk.
7. Place taco meat at the bottom of pie crust. Add green chiles, scallions, salt, pepper, and 3/4 cup of the cheese of the cheese. Set aside approximately 1/4 cup of the cheese.
8. Pour custard (egg and half and half mixture) over the meat, most of the cheese and vegetables until pie is almost full. Sprinkle remaining 1/4 cup cheese over the top.
9. Bake at 375° F for 30-35 minutes. You’ll know when the quiche is done by poking the middle with a knife. If the knife comes out clean, the quiche is ready!
SUBSCRIBE:
* This video is not sponsored.
Music in this video:
Cumbia No Frills Faster by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Cooking for 2~ Mexican quiche casserole
1/2 pound hamburger. ....1/4 onion....garlic.....1/2 t. Oregano. ..1/2 t. Cumin....1/2 t. Chili powder..... small can green chili's. ...1 egg ...1/3 c. Milk...1/8 c. Flour.....your favorite cheese....pepper...salt. ..tomatoes. ..onions...avocados. .black olives....salsa verde..etc. 325.....30 minutes. ...