Chile Relleno Quiche with Tortilla Crust
Chile Relleno Quiche with Tortilla Crust
Ingredients
Flour tortilla
3 eggs
Chopped green chile
Cheddar, Muenster and Asadero cheese
Garlic salt, pepper, paprika
Place buttered tortilla in cast iron skillet, place in oven at 350 degrees while preparing eggs. Separate eggs, beat egg whites until fluffy and then gently fold in yolks and spices. Add one cup shredded cheese.
Place cheese and chile on baked tortilla, then add egg mixture. Bake at 350 for 20–25 minutes until firm.
------------------------------------------------------------------------------------------------------
A production of ZIA COOKING and MIRAGE ART PHOTOGRAPHY
© 2023
For questions, suggestions or technical requests, contact us at: contactus@mirageartphotography.com or visit:
COCINA: Bueno Foods Hatch Green Chile Quiche
Enjoy your morning guests with this delicious quiche.
CRUSTLESS QUICHE
We can all use a basic crustless quiche recipe...am I right? They're so customizable and one of the very best ways to clean out the fridge! Quiches can be packed and loaded with all your favourite ingredients from meats, to cheeses, to veggies, herbs and more! They're so versatile and since this one is crustless, it's very easy to make!
Choose from popular and classic combos like ham and cheese, broccoli and cheese, mushroom and spinach, spinach and feta or make your own combo! There really are no limits here and the options are truly endless!
Use this basic formula to make your crustless quiche right at home...then you're in charge of the mix-ins. You can have it for breakfast, brunch, lunch or even dinner... Either way, this crustless quiche recipe is always a hit. #easyrecipe #quiche #quicherecipe #breakfast #recipeblog #healthyrecipe #healthyfood #eggs
FOR THE FULL RECIPE (WITH STEP BY STEP INSTRUCTIONS) PLEASE VISIT:
FOR MORE LIKE THIS:
Recipe Green Chile Spinach Quiche
Recipe - Green Chile Spinach Quiche
INGREDIENTS:
-1/2 cup all-purpose flour
●1 teaspoon baking powder
●1 teaspoon salt
●12 eggs
●1 (8 ounce) package shredded Colby-Monterey Jack cheese
●2 cups small curd cottage cheese
●1 (10 ounce) package frozen chopped spinach, thawed and drained
●2 (4 ounce) cans chopped green chilies
●1/2 cup melted butter
●2 (9 inch) unbaked pie crusts
Chile Relleno Quiche
Chile Relleno Quiche uses green chiles, loads of cheese and spices in a flaky pie crust. An easy brunch recipe and perfect for holiday entertaining!
Recipe:
Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
Printable Version:
More Delicious Recipes:
Salmon and Broccoli Quiche:
Pizza Quiche:
Greek Moussaka:
Crispy Fried Eggplant:
Garlic Parmesan Dinner Rolls:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
If you like me recipes, please join to The Cooking Foodie YouTube membership:
you can get access to special content, behind the scenes photos, videos and more cool stuff!
Hit the JOIN button.
Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
Cake stand:
Food Processor:
*some links provided above are affiliate links