CHILE RELLENOS QUICHE

Chile Rellenos Quiche image

Provided by Jennifer Smith

Number Of Ingredients 9

Pastry for sinlge crust 9 inch pie
2 Tbsp cornmeal
1 1/2 c shredded montery jack cheese
1 c shredded cheddar cheese
4 oz can of chopped green chilies
3 eggs
3/4 c sour cream
1 Tbsp minced fresh cilantro
2-4 drops hot pepper sauce, optional

Steps:

1. Line unpricked pastry shell with a doulbe thickness of heavy duty foil. Bake at 450 for 85 mins. Remove foil, bake 5 mins longer. cool. Reduce oven to 350. Sprinkle cornmean over bottom of pastry shell. In a bowl, combine the cheeses, set aside 1/2 c for topping. Add chilies to the remaining cheese. Sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce. pour into crust. Sprinkle with reserved cheese. Bake for 35-40 mins or until a knife inserted ner center comes out clean. Let stand for 5 mins before cutting.