Best 2 Cheese And Chile Quiche Recipes

Embark on a culinary journey with our delightful Cheese and Chile Quiche, a savory masterpiece that tantalizes taste buds with its perfect balance of flavors and textures. This crowd-pleasing dish, hailing from the heart of Mexican cuisine, is a symphony of contrasting flavors, where the richness of cheese harmonizes with the vibrant heat of chiles, all enveloped in a flaky, golden crust. As you delve into this article, you'll uncover not just one, but a collection of delectable quiche recipes, each offering a unique twist on this classic dish. From the traditional Mexican Cheese and Chile Quiche to its variations featuring Poblano and Anaheim chiles, discover a world of flavors that will leave you craving more. Get ready to indulge in a symphony of tastes and textures, as we guide you through the art of crafting this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESE AND CHILE QUICHE

Cheese and Chile Quiche image

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 13

Ingredients

pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large), roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Special equipment:
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice

Steps:

Put oven rack in middle position and preheat oven to 375°F.
Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
Mince garlic and mash to a paste with salt using side of a large knife.
Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

LOW-CARB CRUSTLESS GREEN CHILE AND CHEESE QUICHE

Low-Carb Crustless Green Chile and Cheese Quiche image

Make and share this Low-Carb Crustless Green Chile and Cheese Quiche recipe from Food.com.

Provided by SF_n8ive

Categories Breakfast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

6 eggs
1 cup fat-free cottage cheese
3/4 cup half-and-half
1 (7 ounce) can diced green chilies, drained
1 cup shredded reduced-fat Mexican cheese blend
1/8 teaspoon salt
1/8 teaspoon ground pepper (optional)
6 ounces spinach, wilted (optional)
2 tablespoons olive oil, for sauteing Spinach (optional)

Steps:

Preheat oven to 375°F.
Lightly spray or butter an 8-inch deep-dish pie plate or a 7" X11" casserole dish.
* Optional: in a saucepan, heat 2 tablespoons Olive Oil on medium-high heat, and add 6 oz. uncooked Spinach, and sauté until wilted, about 2-3 minutes. Set aside.
In a large bowl, whisk eggs until well blended.
Add half and half, cottage cheese, salt and pepper and mix well.
Whisk in well-drained chilies and cheese (and wilted Spinach if desired).
Pour into prepared dish and bake until top is golden and quiche is set in center, 25 to 30 minutes.
Cool for at least 5 minutes before cutting into wedges.

Tips:

Use a variety of cheeses to create a complex and flavorful quiche. A good combination is to use a sharp cheddar, a mild Monterey Jack, and a creamy goat cheese.
Don't overbeat the eggs. Overbeating will make the quiche tough.
Bake the quiche until it is just set. The center of the quiche should still be slightly wobbly.
Let the quiche cool for at least 15 minutes before serving. This will allow the quiche to set and make it easier to slice.
Serve the quiche with a side salad or fruit salad.

Conclusion:

Cheese and chile quiche is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It is a great way to use up leftover cheese and vegetables. With its creamy texture and flavorful filling, this quiche is sure to be a hit with everyone who tries it.