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Chili Cream Cheese Quiche

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Ingredients
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Pound (1/2 Cups, In Chunks)
  Eggs 3 Large
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Cream cheese 11 Ounce (1 1/2 Cups, One 3-Ounce Package And One 8-Ounce Package)
  Shredded sharp cheddar cheese 6 Ounce (1 1/2 Cups)
  Canned diced green chilies 4 Ounce (1 Can)
  Chopped canned roasted peppers 1⁄4 Cup (4 tbs)
Directions

1. In a food processor or bowl, combine flour and cornmeal. Add butter; whirl or rub with your fingers until fine crumbs form. Add 1 egg; whirl or stir with a fork until dough holds together.
2. Spread and press dough evenly over bottom and up sides of a 10-inch tart pan with removable rim.
3. Bake in a 300° oven until pale gold, 25 to 30 minutes; use warm or cool.
4. Meanwhile, in an 8- to 10-inch frying pan over medium-high heat, stir or shake pine nuts until lightly browned, 3 to 4 minutes. Pour from pan.
5. In a large bowl with a mixer, beat cream cheese and remaining 2 eggs until well blended. Stir in cheddar cheese, green chilies, and red peppers. Pour cream cheese mixture evenly into crust. Sprinkle nuts on filling.
6. Bake quiche in a 350° oven just until center no longer jiggles when pan is gently shaken, about 25 minutes (about 18 minutes in a convection oven). Let cool at least 10 minutes.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Cheese

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