In addition to involving my gastronomical nemesis hit parade of baked eggs, chiles, and, well, quiche, it also suggests I purchase these items in quantities in which they do not exist. For example, it claims I should buy a 3 oz package of cream cheese. I invite you to find one of those. In case you are wondering, it is in Aisle 11 1/2 between the leprechauns and unicorns. Plus it involves more cream cheese, so we get the added benefit of an appetizer food. Next time I buy a block of cream cheese, which will obviously be tomorrow, I am just going to cut to the chase and strap it to my thigh.
The good news is it was pretty easy to make. And of course, Josh liked it, which is what he does. This time I asked him to clarify 'good'. 'Is it amazing good or edible good?' He claimed it was amazing good, which I believe because he came home for lunch today to have more of it. I (and my gargantuan thighs) have to admit: the cream cheese is a nice touch.
Quiche me you foolGreen Chile Quiche
1 frozen deep dish pie crust - pricked all over with a fork and sides pushed up with wet fingers.
1 3 oz pkg cream cheese cut into 9 pieces (hilarious)
3 eggs
7/8 cup milk (also hilarious)
1 cup grated cheese - Swiss or cheddar (or, in my case, Mexican, because it's chile quiche. I mean, come on)
1 4 oz can green chile - chopped and drained (or, well, not)
1/2 tsp seasoned salt
1/4 tsp garlic powder
1/4 tsp powdered cumin
Preheat oven to 450. Make token attempt at poking crust with fork, not having any idea why that makes any difference. Make an even more token attempt at pushing up the crust with wet fingers and quickly abandon this idea for fear of ruining the perfectly fine looking crust.
Bake crust for 5 minutes. Place cream cheese cubes on top of crust. Wonder is Josh's Aunt Margo wrote '3' ozs by accident instead of '8', which would both make sense and do wonders to win me over quiche-wise.
Beat eggs, milk & seasoned salt. Wonder if there is any way at all to keep egg shells from going into everything you cook.
Sprinkle grated cheese over cream cheese cubes. Sprinkle chiles over cheese. Add chopped tomatoes & turkey because Margo suggests later in the recipe you can basically put anything in it.
Pour egg & milk mixture over all. Don't overfill. Nearly overfill.
Sprinkle top with cumin & garlic powder. Ignore instruction to 'press down all with fork to make sure egg mixture covers everything.'
Carry quiche, drooling egg mixture over side, towards oven. Feel guilty for not pressing things down with fork and immediately pull it out again to do that. Bake at 450 for 15 minutes. Turn oven down to 350 and bake for 15-25 minutes until center is firm set. Set timer for 20 minutes. Discover center is not firm set. Set timer for 5 more minutes. Discover center is still not firm set. Keep this routine up for a ridiculously long time.
Variations: Substitute 1/4 cup cooked veggies for chiles - mushrooms or asparagus are good. Add 1/4 cup chopped chicken, ham, or bacon with veggies. Good way to use up leftovers.
not that your hatred of breakfast foods means you are going to quiche it up much, but my mom's trick's are as follows:
ReplyDelete1. Pour egg mixture in only after quiche + filling is resting on the oven rack. this ruling was made after I poured one too many egg drools into the stove door.
2. wrap some aluminum foil over the outer edges which somehow directs warm to the center and sets it faster.
The idea of "docking" the crust with a fork is that when you bake it blind (minus filling), steam won't puff it up. There are also pie weights for the same purpose. Really.
ReplyDeleteThe foil around the edges also helps to keep the exposed crust from burning.