Southwestern Quiche Recipe - Cooking Index
Southwestern Quiche Recipe - Cooking Index
| Pastry | ||
| 2 tablespoons | 30ml | Masa harina or flour - (to 3 tbspns) |
| Pastry for 9-inch tart | ||
| Filling | ||
| 1 tablespoon | 15ml | Oil |
| 10 | Green onions - thinly sliced, | |
| - (abt 1 1/2 cups) | ||
| 1/2 | Jalapeño - seeded if desired, | |
| And minced | ||
| 1 tablespoon | 15ml | Flour |
| 3 tablespoons | 45ml | Minced cilantro |
| 1 1/2 cups | 219g / 7.7oz | Chihuahua or Monterey Jack cheese - shredded |
| 1 cup | 237ml | Half-and-half |
| 2 | Eggs | |
| 1 | Tomato - seeded, and | |
| Finely diced - (abt 1/2 cup) | ||
| Cilantro leaves - for garnish |
Pastry: Sprinkle masa harina on both sides of pastry. Gently roll into 12- to 13-inch round, turning and sprinkling with masa harina to keep from sticking. Brush off excess masa harina and gently fold dough in half, then in half again.
Put point of dough in center of greased 9-inch tart pan with removable bottom (preferably black steel) lined with parchment paper. Unfold dough and ease into place. Trim, leaving about 3/4-inch beyond edge of pan.
Fold over edge of dough to make double-thick rim around sides. Press into place; crimp edge to decorate. Prick crust about 20 times with fork. Place pan on baking sheet and freeze 10 minutes.
Bake at 450 degrees until lightly browned, about 11 minutes. Remove from oven. Reduce heat to 375 degrees.
Filling: Heat oil in nonstick skillet over medium-high heat. Add green onions and jalapeño. Cook, stirring, until heated through, about 1 minute. Stir in flour and cilantro. Spread over warm crust and top with cheese.
Put half-and-half and eggs in bowl. Whisk until mixed. Slowly pour cream mixture into crust. Scatter diced tomatoes around edge.
Bake until puffy and browned, 35 to 40 minutes. Cut into wedges using serrated knife. Put cilantro leaves on wedges.
Let rest 10 minutes before serving, or can be made ahead, cooled completely, refrigerated overnight or frozen up to 1 month. While still chilled, cut into wedges; let come to room temperature. Warm in 350-degree oven for 10 minutes.
To serve warm or at room temperature, remove from pan, garnish with cilantro and arrange on platter.
This recipe yields 16 servings.
Each serving: 125 calories; 124 mg sodium; 41 mg cholesterol; 9 grams fat; 7 grams carbohydrates; 5 grams protein; 0.14 gram fiber.
Source:
The Los Angeles Times, 07-21-1999
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