Lakin/Thompson Recipes

Chili Rellano Quiche

"Breakfast, Lunch or Dinner"
Ingredients
  1. 1 refrigerated prepared pie crust
  2. 10 ounces canned green chilis(drained )
  3. 1 1/4 cup pepper jack cheese ( shredded and divided)
  4. 1 1/4 cup cheddar cheese ( shredded and divided )
  5. 4 large eggs (lightly beaten)
  6. 1/4 cup milk
  7. 1/4 cup flour
  8. 1 teaspoon dry mustard
  9. 1 teaspoon sea salt
  10. 1/4 cup cilantro (minced)
Preparation
  1. Preheat oven to 350 degrees.  
  2. Unroll prepared pie crust into a 9 inch pie plate. Pierce crust generously to allow steam to rise and the crust to bake evenly. Bake for 12-15 minutes or until crust is light brown.
  3. In a large mixing bowl whisk together diced green chiles, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese, eggs, flour, sea salt, milk and mustard. 
  4. Pour filling in baked crust. Bake for 45 minutes or until eggs have set.
  5. Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return to the oven for 5 minutes or until cheese is melted and bubbly.
  6. Remove and allow to sit for 10 minutes before serving.
  7. Top with cilantro, sour cream and salsa