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Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: Serve 8
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| This Mexican version of a quiche takes advantage of the affinity between cheese and poblano chiles. Since the chiles take the place of a pastry crust, the dish is also lighter than a traditional cheese tart. |
RECIPE INGREDIENTS
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DIRECTIONS
Preheat the oven to 350 degrees F.
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Butter a 9-inch pie plate. Halve the chiles lengthwise, stem to tip, then completely line the sides and bottom of the dish with them, placing the wider stem ends toward the outside edge of the plate and overlapping the pieces slightly. Cut any remaining chiles into wide strips and use to fill any spaces in the "crust" so the filling won't leak.
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In a bowl, mix together the cream, onion, garlic, salt, and cheese. Add the eggs. Mix to combine, and pour over the chile crust.
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Cover the outside edge of the chile crust with a strip of aluminum foil. Bake for approximately 40 minutes, or until firm and lightly browned.
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Remove from the oven and cut off any burned edges with scissors. Slice, and serve hot or at room temperature.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serve 8
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