Thursday, June 6, 2013

Ancho Chile, Beet Greens & Manchego Quiche

"El Quiche",  with optional fried potato topper

I promised myself I would start working with more chiles this year, since these lovely little dried chile bags are at every market in LA.  Thought I'd start with the Ancho Chile, a dried poblano which has a mild flavor, reminiscent of raisin or dried fig. I paired this fig flavor with Manchego, a buttery sheep's milk cheese and some simple sauteed greens. It's quite a twist on the ordinary spinach quiche. Yummm...

1 cup finely chopped beet greens
1/2 cup chopped onion
2 tbs chopped Ancho chile
3/4 cup grated Manchego
1/3 cup milk or cream (almond works great for this)
3 eggs
1 package puff pastry

Soak 1 dried Ancho chile in a bowl of hot water for 30 minutes. Preheat oven to 425, and roll puff pastry to about an 11"-ish square and place in a 9" pie pan (trim the edges).  In a pan, over medium/high heat, saute the chopped onions and Anchos in olive oil, until the onions are translucent.  Then, add the beet greens, allow to wilt for about 5-7 minutes. Whisk 3 eggs and brush the edges of puff pastry with egg wash then add the milk and cream and whisk again. Fold in all ingredients and pour into puff pastry. Bake until crust is gold brown and the eggs are cooked, about 25 minutes.  Let cool for 10 minutes, and enjoy y'all!

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