GREEN CHILE AND ZUCCHINI QUICHE
Recipe courtesy of Sara Moulton and Cooking Channel. This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it. Original recipe: http://www.cookingchanneltv.com/recipes/sara-moulton/green-chile-and-zucchini-quiche.html
Provided by Food.com
Categories Savory Pies
Time 1h20m
Yield 6 slices, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
- Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
- Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.
Nutrition Facts : Calories 337.6, Fat 25.5, SaturatedFat 13.8, Cholesterol 153.1, Sodium 402.5, Carbohydrate 9.8, Fiber 1, Sugar 3.6, Protein 17.9
GREEN CHILE AND ZUCCHINI QUICHE
This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it.
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
- Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
- Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.
GREEN CHILE AND ZUCCHINI QUICHE RECIPE - FOOD.COM
Recipe courtesy of Sara Moulton and Cooking Channel. This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it. Original recipe: http:/
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
- Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
- Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.
ZUCCHINI & GREEN CHILE QUICHE
How to make Zucchini & Green Chile Quiche
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
- Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 2-3 minutes, for a full-size quiche, about 7 minutes. 3)Remove the crust from the oven and reduce the temperature to 350 degrees.
- While the crusts are baking, grate the zucchini onto a clean kitchen towel and squeeze dry. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until nice and soft. Add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 3-5 minutes.
- Combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs until nice and fluffy (2-3 minutes). Grate the cheese - I used a sharp cheddar and Dubliner cheese mix for this quiche. I've had it with Monterey Jack, pepper jack, white cheddar - ALL are good so use your favorite combination. Add in the grated cheese, cottage, zucchini mixture, green chiles, and flour mixture and beat until combined.
- Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Let stand for several minutes before removing from pan and serving. Enjoy!
ZUCCHINI & GREEN CHILE QUICHE {RECIPE}
How to make Zucchini & Green Chile Quiche {Recipe}
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
- Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 2-3 minutes, for a full-size quiche, about 7 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.
- While the crusts are baking, grate the zucchini onto a clean kitchen towel and squeeze dry. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until nice and soft. Add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 3-5 minutes.
- Combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs until nice and fluffy (2-3 minutes). Grate the cheese - I used a sharp cheddar and Dubliner cheese mix for this quiche. I've had it with Monterey Jack, pepper jack, white cheddar - ALL are good so use your favorite combination. Add in the grated cheese, cottage, zucchini mixture, green chiles, and flour mixture and beat until combined.
- Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Let stand for several minutes before removing from pan and serving. Enjoy!
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