Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Poblano Enchilada Quiche
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 37 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 250 milligrams
- Sodium
- 912 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 13 grams
- Protein
- 8 grams
For a Mexican spin on the popular French breakfast tart, sub in corn tortillas (smothered in enchilada sauce) for the classic pastry crust.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 37 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 250 milligrams
- Sodium
- 912 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 13 grams
- Protein
- 8 grams
Ingredients
Directions
- Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine.
- Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce.
- Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes.
- Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.
