06 February, 2012

Endive Salad with Tomato Pesto & Green Chile Mini-Quiches | Everyday Southwest

Green Chile Mini-Quiches and 
Endive Salad with Tomato Pesto ingredients
Makes 10 servings
For quiche:
1/4 large yellow onion, minced
2 Anaheim or poblano green chiles, roasted, peeled, seeded and diced (or 10-oz canned)
4 large eggs, whole
4 large egg whites
8-oz milk or half-and-half
8-oz grated Monterrey Jack cheese
Kosher salt and black pepper, to taste

For salad:
3 heads endive
4 handfuls of spring mix greens
1 (7-oz) bottle sun-dried tomatoes in olive oil
1 clove garlic, peeled
1/4 cup fresh Mexican oregano
1/4 cup cotija cheese, grated
1/4 cup pepitas or pine nuts
1/4 cup olive oil (optional to loosen the pesto a little)

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.

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
For quiche: Pre-heat oven to 375ºF.

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 mixture into greased ramekins or large muffin tins. Bake for 15 minutes or until the quiches are set but, still jiggling slightly in the center. If you use smaller, regular sized muffin tins, reduce the heat to 325ºF.

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, or remove from tins and place in center of salad as shown above.

For the endive salad, and while quiche is 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.

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