Green Chili Quiche
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Green Chili Quiche - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Ready-made unsweetened shortcrust pastry, pre-defrosted (approximately 22 cm in diameter).
- 1/2 tbsp. grated cheese with pepper (about 60 gr.)
- 120g canned chopped green chillies, drained
- 140 g mixed green salad (about 8 cups)
- 4 eggs
- 1 cup of milk
- 1/3 cup heavy cream
- Coarse salt and freshly ground pepper
- 2 green onions, finely chopped
- Paprika
- 140 g mixed green salad (about 8 cups)
- 2 tbsp. extra virgin olive oil
- Juice of 1 lemon
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Cooking the dish according to the recipe:
- Place the baking sheet in the upper third of the oven and preheat to 200 degrees.
Place the shortcrust pastry in a round pan, previously greased with butter. - In a medium bowl, whisk together the eggs, milk, heavy cream, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add the green onions, chili, and cheese.
Pour the mixture over the dough and sprinkle with paprika. Place the pie pan on a hot baking sheet and bake for 25-30 minutes until golden brown and the filling is set. - In a large bowl, toss the lettuce leaves with olive oil and lemon juice, season with salt and pepper. Cut the quiche into wedges and serve with the salad.
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