GREEN CHILE QUICHE
This dish, from Food Network Magazine, March 2014, seemed so exciting at first. I loved any type of quiche, and it was even more exciting that it featured green chiles. While I didn't make the lemony green salad that the recipe suggested as an accompaniment, the quiche itself came out bland. Perhaps another type of cheese should had been added than just the pepper jack cheese, so it could boast some saltier flavors, but this dish was not what I expected.
On a side note, it was easy to prepare, but the lack of flavors couldn't justify the 570 calories per serving. Also, I had to bake it at an additional 10 minutes to get the quiche to set. 4 servings.
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- Kosher salt and freshly ground pepper
- 2 scallions, finely chopped
- 1 (4.25oz) can chopped green chiles, drained
- 1/2 cup grated pepper jack cheese (about 2oz)
- 1 frozen 9-inch deep-dish piecrust, thawed
- Paprika, for sprinkling
- 1 (5oz) package mixed salad greens (about 8 cups)
- 2 tbsp extra-virgin olive oil
- Juice of 1 lemon
- Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400.
- Whisk the eggs, milk, heavy cream, 1/2 tsp salt and 1/8 tsp pepper in a medium bowl. Whisk in the scallions, chiles, and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bake until golden brown and set, 25 to 30 minutes.
- Toss the salad greens in a larger bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.