Chile-pepper Quiche - Sl 10/82 Recipe
Yield: 9 inch pieRecipe by luhu.jp
Ingredients:
Pastry for 9" pie,
1 each: 4 ounce can chopped green,
1 cup: (4 oz) Cheddar cheese,
-chiles, drained
-shredded,
3 each: Eggs,
1 1/2 cup: (6 oz) Monterey Jack cheese,
1 cup: Half-and-half,
-shredded, divided
Directions:
Line a 9-inch quiche dish or pieplate with pastry; trim excess
pastry around edges. Prick bottom and sides of pastry with a fork.
Bake at 400 degrees F for 3 minutes; remove from oven, and gently
prick with a fork. Bake 5 minutes longer. Let cool on a rack.
Layer Cheddar cheese, 3/4 cup Monterey Jack cheese, chiles, and
remaining Monterey jack cheese in pastry shell.
Beat eggs until foamy; stir in half-and-half. Pour mixture into
pastry shell; bake at 350 degrees F for 1 hour or until set.
Yield: one 9-inch pie.
From Carolyn Morris of Louisiana in October, 1982 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-10-95
Source from luhu.jp
pastry around edges. Prick bottom and sides of pastry with a fork.
Bake at 400 degrees F for 3 minutes; remove from oven, and gently
prick with a fork. Bake 5 minutes longer. Let cool on a rack.
Layer Cheddar cheese, 3/4 cup Monterey Jack cheese, chiles, and
remaining Monterey jack cheese in pastry shell.
Beat eggs until foamy; stir in half-and-half. Pour mixture into
pastry shell; bake at 350 degrees F for 1 hour or until set.
Yield: one 9-inch pie.
From Carolyn Morris of Louisiana in October, 1982 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-10-95
Source from luhu.jp
Tags
Side dish