Go Back
Mini Green Chile Quiche Recipe and Endive Salad with Tomato Pesto

Mini Green Chile Quiche and Endive Salad with Tomato Pesto

Sandy Hoopes
4 from 1 vote
Print Recipe Pin Recipe
Servings 10

Ingredients
  

  • Quiche:
  • ¼ large yellow onion minced
  • 2 Anaheim or poblano green chiles roasted, peeled, seeded and diced or 10 ounces canned
  • 4 large eggs whole
  • 4 large egg whites
  • 8 ounces milk or half and half
  • 8 ounces grated Monterrey Jack cheese
  • Kosher salt and black pepper to taste
  • Salad:
  • 3 heads endive
  • 4 handfuls of spring mix greens
  • 1 7 ounce bottle sun-dried tomatoes in olive oil
  • 1 clove garlic peeled
  • ¼ cup fresh Mexican oregano
  • ¼ cup cotija cheese grated
  • ¼ cup pepitas or pine nuts
  • ¼ cup olive oil optional to loosen the pesto a little

Instructions
 

  • For Quiche:
  • Pre-heat oven to 375 degrees.
  • Finely mince the onion. The traditional "Sonoran Southwest" flavor is to use the onion raw but, you may pre-cook them slightly in the microwave, just to soften them, if you prefer.
  • Beat together the whole eggs and the egg whites. Stir in the milk, onions, diced chiles, and cheese.
  • Season with salt and pepper.
  • Pour into greased ramekins or large muffin tins.
  • Bake for 15 minutes or until the quiches are set but, still slightly "giggly" in the center. If you use smaller, regular sized muffin tins, reduce the heat to 325 degrees.
  • Remove from the oven and cool on a rack for 10 minutes.
  • Use a knife to separate the quiches from the sides of the ramekins or muffin tins. You may serve them in the ramekins, if desired.
  • For the Endive Salad:
  • While the quiches are baking, Place the tomatoes with the oil, garlic, oregano, cotija cheese and pepitas or pine nuts in a small food processor or blender and blend into a paste. If the mixture is too thick, add a little more olive oil or a tablespoon or two of water to thin a little.
  • Remove the core from the bottom of the endive and rinse. Rinse the mixed greens as well.
  • Plate the greens and endive and spoon some of the tomato pesto over the greens.
  • Garnish with a few pieces of shaved cotija cheese.
  • Serve Mini Green Chile Quiches with the Endive Salad with Tomato Pesto.

Notes

Prep time accounts for using roasted chiles from the Latin Market. You will need about 15 additional minutes if you roast the chiles yourself, which is very easy to do.