Tex-Mex Quiche
1 baked pie crust
2 long green chili peppers (California or New Mexico)
1 sweet bell pepper
3 eggs
3/4 cup half and half
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1 tablespoon good quality chili powder blend
1 cup shredded jack cheese
1 cup shredded cheddar cheese
paprika
First prepare pie crust, bake, and set aside. Roast the peppers over gas
flame several minutes, turning often, until skin is blistered and
turning brown. Place in covered bowl and allow to stand about 30 minutes
to sweat. Then with hands slip off the skins. Dice the peppers,
discarding stems and seeds. In batter bowl, whisk eggs with half and
half. Add salt, pepper, chili powder blend, and the diced chilies.
Shread the cheese and pile into the baked crust. Pour the filling over
the cheese. Sprinkle with paprika. Choose your method of baking: for
conventional oven, preheat oven to 450 degrees. Prepare as above. Place
in hot oven, reduce heat to 375 degrees and bake 35-45 minutes or until
filling is set and quiche has browned nicely. for microwave: Prepare as
above, making sure the pie crust has been baked in a glass or ceramic
dish. Microwave on high 5 minutes, then on 75% power (bake or roast
setting) for 15 minutes, or until filling has set. Garnish and serve.
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