Best 2 Cheese And Chile Quiche Recipes

Cheese and chile quiche is a savory and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It is a versatile dish that can be made with a variety of cheeses and chiles, making it a great option for those who like to experiment with different flavors. Quiche is also a relatively easy dish to make, making it a great choice for busy cooks who are looking for a quick and easy meal. Whether you are a seasoned cook or a beginner, this guide will provide you with the information you need to make a delicious and satisfying cheese and chile quiche.

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CHEESE AND CHILE QUICHE

Cheese and Chile Quiche image

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large), roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Special equipment:
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice

Steps:

Put oven rack in middle position and preheat oven to 375°F.
Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
Mince garlic and mash to a paste with salt using side of a large knife.
Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

LOW-CARB CRUSTLESS GREEN CHILE AND CHEESE QUICHE

Low-Carb Crustless Green Chile and Cheese Quiche image

Make and share this Low-Carb Crustless Green Chile and Cheese Quiche recipe from Food.com.

Provided by SF_n8ive

Categories Breakfast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 eggs
1 cup fat-free cottage cheese
3/4 cup half-and-half
1 (7 ounce) can diced green chilies, drained
1 cup shredded reduced-fat Mexican cheese blend
1/8 teaspoon salt
1/8 teaspoon ground pepper (optional)
6 ounces spinach, wilted (optional)
2 tablespoons olive oil, for sauteing Spinach (optional)

Steps:

Preheat oven to 375°F.
Lightly spray or butter an 8-inch deep-dish pie plate or a 7" X11" casserole dish.
* Optional: in a saucepan, heat 2 tablespoons Olive Oil on medium-high heat, and add 6 oz. uncooked Spinach, and sauté until wilted, about 2-3 minutes. Set aside.
In a large bowl, whisk eggs until well blended.
Add half and half, cottage cheese, salt and pepper and mix well.
Whisk in well-drained chilies and cheese (and wilted Spinach if desired).
Pour into prepared dish and bake until top is golden and quiche is set in center, 25 to 30 minutes.
Cool for at least 5 minutes before cutting into wedges.

Tips:

Use a combination of cheeses: This will give your quiche a more complex and flavorful taste. A good combination is cheddar, mozzarella, and Parmesan.
Don't overcook the quiche: The quiche is done when the center is just set. If you overcook it, the quiche will be dry and crumbly.
Let the quiche cool slightly before serving: This will help it to hold together better.
Serve the quiche with a side salad or soup: This will make a complete and satisfying meal.

Conclusion:

A cheese and chile quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover cheese and vegetables. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying quiche that the whole family will enjoy.