Description
Discover how to make a delicious Chile Relleno Quiche with this easy recipe. Learn how to create a savory dish that will impress your guests!
Ingredients
- Dough for single-crust pie
- 2 tbsp (30 ml) cornmeal
- 1-1/2 cups (360 ml) shredded beef
- 1 cup (240 ml) shredded cheddar cheese
- 1 can (4 oz / 113 g) chopped bell peppers
- 3 large eggs
- 3/4 cup (180 ml) plain yogurt
- 1 tbsp (15 ml) minced fresh cilantro
- 2 to 4 drops hot sauce, optional
Instructions
- On a surface dusted with flour, roll out the dough to form a circle 1/8 inch thick and place it in a 9-inch pie dish. Trim the edge to extend 1/2 inch beyond the dish and shape the edges. Chill for 30 minutes. Preheat the oven to 450°F.
- Cover the unpierced crust with a double layer of heavy-duty foil. Bake at 450°F for 8 minutes, then remove the foil and bake for an additional 5 minutes. Let it cool on a rack. Lower the oven temperature to 350°F.
- Sprinkle the bottom of the crust with cornmeal. In a small bowl, mix the cheese and separate 1/2 cup for topping. Add bell peppers to the remaining cheese mixture and spread it into the crust. In another small bowl, beat the eggs with yogurt, cilantro, and hot sauce if using. Pour this mixture into the crust and top with the reserved cheese.
- Bake until a knife inserted in the center comes out clean, about 35-40 minutes. Allow it to rest for 5 minutes before slicing.
Notes
- Use Greek yogurt for a lighter option with a tangy flavor.
- Experiment with different cheeses like pepper jack or mozzarella for a unique twist.
- Customize by adding favorite vegetables or meats, or make vegetarian by omitting beef and adding tofu or more veggies.
