| Mexican Chile & Cheese Quiche ~ Can a dish be called Mexican without the addition of chile in one form or another? Kind of like Italian without tomatoes & garlic.... 2 cups flour Salt & pepper ½ cup lard or crisco - not oil 5 tbsp butter 3 - 4 tbsp ice water 1 tbsp shallots (or use green onion), finely chopped 5-6 green chiles, roasted, seed, chopped 2 cups Gruyére, Cheddar, or Swiss cheese, grated 4 large or 6 small egg yolks 1½ cups heavy cream Salt 1. Put the flour and ½ teaspoon salt in the container of a food processor. Add the lard and 3 tablespoons of the butter and process while gradually adding the water. Add only enough water to bind the dough together. Shape the dough into a ball, wrap in wax paper and chill in the freezer for 10 minutes. 2. Preheat the oven to 425o F. 3. Roll out the dough and place in a 10-inch quiche or pie pan. Line the pastry shell with foil and cover the bottom with dried beans. Bake 10 minutes, then remove the foil and beans and bake 2 minutes longer. Set the pastry case aside and reduce the oven temperature to 350 F. 4. Heat the remaining butter in a small skillet and add the shallots (onions). Cook briefly, stirring, then add the chilies. Stir and remove from heat. 5. Scrape the chile mixture into the pastry case and sprinkle over the cheese. 6. Combine the egg yolks and cream and blend well. Add salt to taste. Pour this custard over the cheese in the pastry case. 7. Place the pie pan on a baking sheet and place in the oven. Bake 35 minutes or until the filling is set. Serve warm or cold. Serves 6 - 8 Whipping Cream: "This is skimmed from milk after standing 24 hours. It has between 32% and 40% butterfat. When containing 32%, it is referred to as Light Cream and when 40%, Heavy Cream". Joy of Cooking |
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