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Chile Rellenos Quiche Recipe

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This recipe for Chile Rellenos Quiche is from Bradfield Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry for single-crust pie (9 inches)
2 T. cornmeal
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 c. (4 oz.) shredded sharp cheddar cheese
1 (4 oz.) can medium green chilies
3 or 4 eggs
3/4 c. sour cream
1 T. minced fresh cilantro or parsley (opt.)
2-4 drops hot pepper sauce (opt.)
Directions:
Directions:
Line the pastry shell with heavy duty foil. Bake at 450º F. for 8 minutes, remove foil, bake 5 minutes more or just until crust turns light brown around the edge. Remove to a cooling rack. Reduce heat to 350º F. Sprinkle cornmeal over bottom of pastry shell.
In a small bowl, combine cheeses, reserve 1/2 c. for top; combine remaining cheese with green chilies and spread over cornmeal. In the same bowl combine eggs and sour cream; cilantro and hot sauce if desired. Pour over cheese and top with reserved cheese. Bake 35-40 minutes or until knife comes out clean. Let stand for 5 minutes before cutting.

 

 

 

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