Ingredients:
1 frozen or home-made pie crust, pre-baked and cooled
6 eggs
1 cup heavy whipping cream
1/8 tsp. black pepper
1 tsp. tabasco sauce
1 cup shredded mexican or monterey jack cheese
1 (7-oz.) can green chiles, drained and chopped
Cooking Instructions
Preheat oven to 350 degrees. Lightly whisk the eggs, cream, pepper, and hot sauce in a bowl just until combined. Arrange the drained chopped chiles over the bottom of the pie crust. Arrange the shredded cheese over the chiles. Place the baking sheet on the rack of your pre-heated oven, and place the pie tin on the baking sheet. NOW pour the egg mixture over the cheese, filling the crust, and slowly push in the rack. Bake at 350° for 40 to 45 minutes, until the top of the quiche is browned, and the center is still jiggly. Cool on a rack for 15 minutes minimum. Serve with salad. This quiche may be served hot or cold, and reheats well.
1 frozen or home-made pie crust, pre-baked and cooled
6 eggs
1 cup heavy whipping cream
1/8 tsp. black pepper
1 tsp. tabasco sauce
1 cup shredded mexican or monterey jack cheese
1 (7-oz.) can green chiles, drained and chopped
Cooking Instructions
Preheat oven to 350 degrees. Lightly whisk the eggs, cream, pepper, and hot sauce in a bowl just until combined. Arrange the drained chopped chiles over the bottom of the pie crust. Arrange the shredded cheese over the chiles. Place the baking sheet on the rack of your pre-heated oven, and place the pie tin on the baking sheet. NOW pour the egg mixture over the cheese, filling the crust, and slowly push in the rack. Bake at 350° for 40 to 45 minutes, until the top of the quiche is browned, and the center is still jiggly. Cool on a rack for 15 minutes minimum. Serve with salad. This quiche may be served hot or cold, and reheats well.
