The Hell Men Don't Eat Quiche

After three weeks or so of no blogs here is a “two-fer” today.  Thought this might be good sometime over the upcoming holidays (or anywhere anytime).  I have always appreciated the combo of roasted green chiles and eggs in about any form so this caught my eye.

Southwest Chile Relleno Quiche

This Southwest Chile Relleno Quiche recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia's Southwest Recipes.

Savory Southwestern Pie Crust (see recipe below)*
1 pound lean ground beef
1 whole onion, diced
1 clove of garlic, finely diced
4 or 5 large long green New Mexico chile peppers, roasted and peeled
1 cup shredded Monterrey Jack cheese
1/4 cup sliced black olives
1/4 cup sliced green onions, include green ends (or not)
1 1/4 cups shredded sharp cheddar cheese, divided
4 eggs slightly beaten
1/4 cup half & half cream
1/2 cup whole milk
1/8 teaspoon salt
1/8 teaspoon pepper, or to taste
Optional: Pico de Gallo and Sour Cream

Preheat your oven to 350 degrees F. Prepare the Savory Southwestern Pie Crust.

While the crust is in the refrigerator, sauté the onion in large fry pan over medium heat until translucent and slightly brown.  Add the chopped garlic and cook about 1 minute then add the ground beef and cook until almost done (most of the red is gone).  Remove from heat and set aside.

Once the crust is chilled, remove from refrigerator and roll it into the shape of your baking dish, making it approximately 1-inch larger than your baking dish. Place it in the ungreased baking dish and gently conform it to the sides. Crimp it around the top so it will keep the filling from going over and under the quiche.

Split the long green chiles lengthwise and arrange them along the bottom of the pie crust evenly.

Layer the ground beef mixture, Monterrey Jack cheese, sliced olives, and green onions (if using) over the ground beef mixture. Repeat the layers, alternating Monterrey Jack with the Sharp Cheddar, until all the ingredients are used or the mixture has come up to the top of the baking dish.

NOTE: Reserve the 1/8 cup of sharp cheddar cheese to top at the end of cooking time.

Whisk the eggs, half and half cream, milk, salt, and pepper together; pour over the top of the entire dish, allowing it to soak in. 

Place in the oven and bake uncovered for 40 minutes. 

During the last 5 minutes cover the top with the remaining 1/8 cup sharp cheddar cheese and allow to melt. Remove from oven and let sit for 5 minutes before cutting and serving. Cut into squares and serve with condiments of your choice. 

Pico de Gallo and Sour cream go well with this dish.

Savory Southwestern Pie Crust

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground chile powder
1/8 teaspoon ground garlic powder
6 tablespoons butter, slice by tablespoon and chill well
2 tablespoons lard, sliced by tablespoon and well chilled*
1/2 teaspoon salt
1/4 cup ice water

* Additional chilled butter may be substituted for the lard.

Place the butter and lard in the freezer while you get together the other ingredients and set up your food processor.

Add the flour, chile powder, garlic powder, and salt to the processor and pulse to mix, approximately 3 to 4 times. Add butter and pulse and additional 5 to 6 times until texture looks like a coarse meal. Add lard and pulse another 3 to 4 times.

Through the chute of the food processor, add a 2 teaspoons of the ice water, and pulse 4 to 5 times. Repeat this, only adding 1 teaspoon at a time, until the mixture becomes the size of small peas. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.