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Chili Cream Cheese Quiche Recipe
|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)|
|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)|
Serving size: Complete recipe
Calories 3882 Calories from Fat 2684
% Daily Value*
Total Fat 306 g470.1%
Saturated Fat 157.7 g788.6%
Trans Fat 0 g
Cholesterol 1389 mg
Sodium 3258.6 mg135.8%
Total Carbohydrates 191 g63.5%
Dietary Fiber 10.7 g42.9%
Sugars 16.7 g
Protein 107 g214.4%
Vitamin A 189.8% Vitamin C 65.2%
Calcium 170.1% Iron 92.1%
*Based on a 2000 Calorie diet
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.