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Chile relleno quiche recipe bed and breakfast

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Chile relleno quiche recipe bed and breakfast

Ingredients

  • Pastry for single-crust cake (9 inches)
  • two tablespoons cornmeal
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped eco-friendly chilies
  • 3 eggs
  • 3/4 cup sour cream
  • 1 tablespoon minced fresh cilantro
  • two to four drops hot pepper sauce, optional

Dietary Details

1 slice: 444 calories, 31g fat (18g saturated fats), 178mg cholesterol, 520mg sodium, 23g carb (3g sugars, 1g fiber), 17g protein.

Directions

  1. Line unpricked pastry covering having a double thickness of heavy-duty foil. Bake at 450 for 8 minutes. Remove foil bake a few minutes longer. Awesome on the wire rack. Reduce heat to 350.
  2. Sprinkle cornmeal over bottom of pastry covering. In a tiny bowl, combine cheeses put aside 1/2 cup for topping. Add chilies to remaining cheese mixture sprinkle into crust.
  3. In a tiny bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if preferred. Pour into crust sprinkle with reserved cheese mixture.
  4. Bake for 35-40 minutes or until a knife placed close to the center arrives clean. Let are a symbol of a few minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To make use of, remove from freezer half an hour before baking (don't thaw). Preheat oven to 350. Place quiche on the baking sheet cover edge loosely with foil. Bake as directed, growing time as essential for a knife placed close to the center to be released clean. Yield: 6 servings.

Initially printed as Chile Rellenos Quiche in Country December/The month of january 2006, p51

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