Chile Rellenos Quiche

By carlaschwartz

Ingredients

• Pastry for single-crust pie (9 inches)
• 2 tablespoons cornmeal
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (4 ounces) chopped green chilies
• 3 eggs
• 3/4 cup sour cream
• 1 tablespoon minced fresh cilantro
• 2 to 4 drops hot pepper sauce, optional

Details

Servings 6
Preparation time 25mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°.

Sprinkle cornmeal over bottom of pastry shell. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chilies to remaining cheese mixture; sprinkle into crust.
In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.

Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutrition Facts: 1 serving (1 slice) equals 444 calories, 31 g fat (18 g saturated fat), 178 mg cholesterol, 520 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.