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NM Green Chile Quiche "Crust"
INGREDIENTS
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Roasted green chiles, cleaned of seeds and skin (you can use freshly roasted, or previously frozen and thawed chiles)
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6 eggs
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1/4 cup water
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2 cups of chopped vegetables (choose from onions, peppers, asparagus, summer squash, spinach, kale, mushrooms or others)
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1/2 cup grated Parmesan, Cheddar, Gruyere or favorite hard cheese. You can also add 1/4 a cup of whipping cream or buttermilk for additional flavor.
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Salt and pepper to taste
DIRECTIONS
Increase the ingredients if you are using a baking dish larger than indicated. The overall preparation remains the same, but remember to adjust the cooking time accordingly.
Heat your oven to 475 degrees Fahrenheit.
Wash and chop your vegetables and saute them in some oil over medium heat until they are wilted, then set aside.
Lightly oil a baking dish and line it with the de-seeded green chiles. Don't forget to line the sides as well as the bottom.
Add the sauteed vegetables to the pan, making sure they are spread evenly over the green chile crust.
Break your eggs into a bowl, add the water, and whisk well until combined. Pour the egg mixture into the baking pan.
Top the quiche with the grated cheese. Bake the quiche in the oven for 30-60 minutes. Test to see if the quiche is cooked through by inserting a knife into the center; if it comes out clean, the quiche is done. Andale!
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