Directions: |
Directions:Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper. Place the crust in a deep pie plate or round 9"pan. Prick the crust with a fork several times. Drain the chiles and sort any stems or tough skin out. Spread the green chile across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese and chile.
Bake for 15 minutes at 425 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving. Enjoy!
FREEZER INSTRUCTIONS: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Thaw completely in the refrigerator and then warm covered with foil in the oven or slice and warm individual servings in the microwave. You can also freeze individual servings of leftover quiche in airtight containers or ziploc bags. Simply warm in the microwave when ready to serve. |
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Notes: |
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Notes: The chilies can be replaced with rotel, spinach (frozen, squeezed dry, and chopped), sausage, ham, sauted mushrooms...whatever you like.
Daniel variation. Use whole milk, any left over meat like ham, bacon, tasty chicken (1 cup). Layer like in the recipe and cook as directed. Throw in small chunks of cream cheese if you like.
For crustless use a 9" pie pan, bake @ 350 for 30 to 45 minutes (based on how full your pan is).
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