Friday, May 10, 2013

We Are Going to Turn Into Green Chile

Although Eric and I are Colorado people, part of my New Mexico upbringing has definitely ingrained itself in our Rocky Mountain life- green chile.  Oh green chile, how I love thee!!!  Luckily, Eric is hooked now as well so MANY of our dinners (lets be honest, breakfast and lunches too) include green chile.

So, today I am going to share the recipe for another of my favorite green chile recipes, which also uses a lot of eggs!  Bonus points for anything that uses eggs because in a few short months our chickens will be laying and we are going to need some egg laden recipe ideas.  It's a quiche; no, not one of those fru, fru fancy quiches.  This is a meaty, spicy, heart quiche.  A "man" quiche if you will (that is what I told Eric the first time I made it after he turned up his nose at the idea of quiche).

Green Chile Corn Quiche
1/4 c. green chile
2 c. frozen corn
1/4 c. cooking wine
salt and pepper to taste
3/4 c. chopped green onion
1/4 c. butter
5 eggs
1.5 c half and half
1 c. jack cheese shredded
1 c. cooked chicken chopped into bite sized pieces (optional)
pie crust (I use the frozen version for this rather than making my own)

-Remove pie crust from fridge and follow preparation instruction per box
-Cook one large chicken breast in boiling water until no longer pink inside.
-Saute all veggies in butter for 5 minutes
-Pour in wine and cook until the liquid evaporates.  Remove from heat and let cool off a bit.
-Blend together eggs, half and half, and salt and pepper
-Insert pie crust in quiche pan and spread shredded cheese over pie shell, then chicken, veggies and finally egg mixture.
-Bake at 375 degrees for 50-60 minutes.
-Let cool for a few minutes prior to serving.


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