Chicken & Chiles Quiche
A quiche with a little Mexican flare! Let's cook!
Ingredients:
1 Deep Dish Pie Crust (I prefer Pillsbury)
6 Large Eggs
1 Cup Heavy Cream
1 to 1.5 Cups of Rotisserie Chicken (Pulled from bone/shredded)
4 OZ Queso Fresco
4 OZ Mexican Cheese Blend
1 Can of Rotel Tomatoes with Green Chiles (10oz)
1 Can of Green Chiles (4oz)
1 Shallot (Diced Small/Minced)
2-3 Garlic Cloves (Minced)
Olive Oil
Butter
Seasonings : Salt, Black Pepper, White Pepper, Chili Powder, Jalapeño Powder, Italian Seasoning, Paprika, Chicken Seasoning, Complete Seasoning, Coriander
DIRECTIONS:
1. Preheat oven to 400 degrees Fahrenheit.
2. In a non-stick skillet, heat pan on medium to medium high heat. Melt butter and coat pan.
3. Saute shallot until translucent and aromatic, then add olive oil to continue sautéing, and add minced garlic. Add rotel tomatoes (watch video for amount) and green chiles.
4. Season with complete seasoning, ground white pepper, chicken/poultry seasoning, and coriander.
5. Add chicken, fold together, and cook until ingredients marry.
6. In a separate bowl, add eggs then whisk. Add heavy cream, then whisk.
7. Season eggs with kosher salt, white pepper, jalapeño powder, chili powder, and black pepper then whisk.
8. Prepare pie crust with butter and poke with fork. Layer with queso fresco, mexican four cheese blend, chicken, then eggs. Top with remaining cheese, italian seasoning, black pepper, and paprika.
9. Bake on 400 degrees for 25-30 minutes or until golden brown. When done, brush crust with melted butter, then allow to cool before slicing!
Top with leftover tomatoes.AND BABY YOU ARE DONEEEEEEE! EAT GOOD, Y'ALL!
Don't forget to tag @ForkAndPhoto and use hashtag #ForkAndPhoto on Instagram when you make this dish!
Subscribe, like, share, and start cooking!
Instagram: @forkandphoto
Facebook: Fork & Photo
#Quiche #ChickenQuiche #GreenChiles #GreenChilesQuiche #Eggs #RotisserieChicken #ChickenRecipe #PieCrust #PillsburyPieCrust
Recipe Green Chile Spinach Quiche
Recipe - Green Chile Spinach Quiche
INGREDIENTS:
-1/2 cup all-purpose flour
●1 teaspoon baking powder
●1 teaspoon salt
●12 eggs
●1 (8 ounce) package shredded Colby-Monterey Jack cheese
●2 cups small curd cottage cheese
●1 (10 ounce) package frozen chopped spinach, thawed and drained
●2 (4 ounce) cans chopped green chilies
●1/2 cup melted butter
●2 (9 inch) unbaked pie crusts
Super Easy Crustless Quiche Recipe
★ Pasta Salad with Italian Dressing:
★ Homemade Chili Con Carne Recipe:
★ Knorr Spinach Dip Recipe:
★ BEST Homemade Chocolate Chip Muffins ????
★ 3-Ingredient Buttery Shortbread Cookies ???? Melt in Your Mouth Cookies:
★ Best Chocolate Chip Cookies Recipe:
★ Never Throw Away Lemon Peels ????????:
► SUBSCRIBE HERE ➜
► ALL VIDEOS HERE ➜
► FOLLOW US:
FACEBOOK ➜
PINTEREST ➜
Always happy to hear from you! Your comments, shares and all other interactions are very welcome. Thanks for watching!
Spinach and cheese Quiche Recipe
Spinach and cheese Quiche - this recipe so delicious and rich! Good for special occasions, parties and birth days. Instad of gruyere cheese you can use any kind of cheese like, such as cheddar.
Printable Version:
More Delicious Recipes:
Salmon and Broccoli Quiche:
Pizza Quiche:
Greek Moussaka:
Crispy Fried Eggplant:
Garlic Parmesan Dinner Rolls:
FOLLOW ME:
Instagram:
Facebook:
Website:
My favorite kitchen equipment:
Ingredients:
For the crust:
2¼ cups (280g) flour
3/4 cup (170g) cold butter, cubed
1 teaspoon salt
4-6 tablespoons cold water
For the filing:
14 oz (400g) fresh spinach
1 yellow onion
1 red onion
2 garlic cloves, crushed (optional)
3 eggs
1 cup (240 ml) heavy cream
7 oz (200g) gruyere cheese
3oz (90g) blue cheese such as gorgonzola
1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon nutmeg
Butter + olive oil for frying
Method:
1. In a food processor process flour, salt and cold cubed butter. process until crumbs are formed. Add cold water, process until dough is formed. Do not over mix.
2. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
3. Meanwhile make the filling: chop onions. In a large pan, melt 2 tablespoons butter and some olive oil. Add chopped onions and sauté for 5 minutes. Add crushed garlic and spinach. Cook until wilted and reduced in size. Drain.
4. In a large bowl beat eggs, heavy cream, salt, pepper and nut meg. Set aside.
5. Roll out the dough on a lightly floured board. Lightly dust the top of the dough. Roll until the dough is about 1/8 inch thick. Transfer the dough to a 9-10-inch (24-25cm) pie pan. evenly press the pastry onto the bottom and up the sides of your pan. Trim off the excess dough off the top of the pan. Gently pierce the bottom of the crust with a fork. Transfer to the freezer for 30 minutes.
6. Preheat oven to 350F (175C)
7. Blind baking: line a parchment paper over the dough. Fill with dry beans, rice or pie weights. Bake for 15 min. Remove the weights and the parchment paper. Return to oven for another 5-10 minutes or until crust is slightly golden. Remove from oven.
8. Sprinkle the spinach into the pie crust, sprinkle shredded gruyere cheese and cubed blue cheese. Pour the eggs and cream mixture over the spinach and cheese.
9. Bake until golden brown and set, about 35 minutes. Allow to cool slightly.
If you like me recipes, please join to The Cooking Foodie YouTube membership:
you can get access to special content, behind the scenes photos, videos and more cool stuff!
Hit the JOIN button.
Kitchen Equipment:
Nonstick 9-Inch Tart Pan with Removable Loose Bottom:
Cake stand:
Food Processor:
*some links provided above are affiliate links