Green Chili Quiche (Microwave) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I haven't made this yet but thought it would be great when there is no time to cook but need something quick. Served with a tossed salad this would be a complete Sunday night supper or a great dish for brunch. Recipe source: Bon Appetit (November 1982) Ingredients:
1 1/2 cups monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
1 (9 inch) pie crusts, baked (in glass or microwave safe dish) |
1 (4 ounce) can green chilies, diced |
1 cup half-and-half |
1/4 teaspoon salt |
1/4 teaspoon cumin powder |
3 eggs, beaten |
Directions:
1. Sprinkle Montery Jack cheese and 1/2 cup of the Cheddar cheese evenly over the pie shell.
2. Sprinkle green chilies (except for 2 tablespoons of green chilies) over the cheese.
3. In a microsafe bowl combine half and half, salt and cumin and then cook on high for 2 1/2 - 3 minutes, stirring occasionally, until mixture thickens. DO NOT BOIL.
4. Whisk cream mixture into eggs, blending well.
5. Pour mixture into pie shell.
6. Sprinkle with remaining cheese (1/2 cup) and chilies (2 tablespoons).
7. Cook on medium (50% power) for 12-13 minutes or until set, turning dish halfway through cooking.
8. Transfer to broiler and cook briefly (1-2 minutes) to brown.
9. Let stand 2-3 minutes before slicing into wedges.
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