and it’s all Shelly’s fault.
A few days ago we were chatting and she told me about this breakfast she makes. She called it Jalapeno Pie. (Well, actually she said something like “Halapeenya Pah” in that Texas twang of hers.) When she went on to tell me how she makes it, my mouth was watering. I won’t give you her recipe, (you’ll have to head over to This Eclectic Life and ask her for it), but it sounded to me like a quiche without the crust. I love quiche! And I used to make it pretty regularly. It’s just yummy no matter what you toss in as long as you have a little cream and plenty of cheese. Thinking about that Halapeenya pah of Shelly’s had me haunted by the idea of making a green chile quiche and finally yesterday I couldn’t stand it aother second! Back in the day, I would have made my own pie crust (I make a seriously mean and flakey crust), but with my hands acting up the way they have been I had to settle for a Marie Calander’s ready to fill n bake crust. Let me just say that it’s a pretty damn decent crust.
The bad news is that a mouse has gotten into my new oven!! There will be no cooking in that thing until the mouse is dead and it’s had a serious disinfecting! Grrr… So I had to use my little convection oven and it has hot spots that are unavoidable, so the top got a lil too brown.
The good news is that it was delish anyway.
And the recipe?? Okay, okay…
Green Chile Quiche
Pretty simple. Beat the eggs and the creams together and season.
I put a layer of cheeses (mozarella on the bottom) before piling in the chiles to preserve the texture of the bottom of the crust, then pile the rest of the cheese on. Pour on the eggs, filling the pie crusts. Don’t slop on the crust… it will burn there.
Preheat oven to 425 (I shoulda told you that earlier; it’s be hot by now! Hahaha!). Bake for 15 minutes then lower temp to 325 and bake another 25 minutes or so until it doesn’t slosh in the middle. Let rest 10 minutes and scarf! Yum!
Peace, out!
