Chiles Rellenos Quiche

Name: Chiles Rellenos Quiche
Ingredients: Pastry for single-crust pie (9 inches); 2 tablespoons cornmeal; 1-1/2 cups shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 1 can (4 ounces) chopped green chiles; 3 large eggs; 3/4 cup sour cream; 1 tablespoon minced fresh cilantro; 2 to 4 drops hot pepper sauce, optional

9 ingredients

6 steps

Ingredients

Pastry for single-crust pie (9 inches)
2 tablespoons cornmeal
1-1/2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (4 ounces) chopped green chiles
3 large eggs
3/4 cup sour cream
1 tablespoon minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

Directions

1

In a pie plate, line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.
2

Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust.
3

In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.
4

Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 5 minutes before cutting.
5

Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a
6

; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.