Cheese, Onion, and Chili Pie or Quiche

Posted On September 27, 2008

Filed under Lunch

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This is a great light meal to serve at lunch or dinner. A good companion is a crisp green salad with cherry tomatoes, and sliced avocado.
Buttery pastry shell ( recipe below)

2 Tbs butter or margarine

1 large onion, thinly sliced

1 cup sour cream

2 eggs

Dash of salt

1/4 cup seeded and chopped canned California green chiles

2/3 cup EACH jack and longhorn cheddar cheese

1. Prepare pastry shell. Melt butter in a small frying pan over medium heat. Add onion and cook, stirring, until limp and slightly browned ( about 8 to 10 minutes); remove from heat and cool slightly.
2. Meanwhile, mix together sour cream, eggs, and salt; stir in chiles, cooled onion mixture, jack and 1/3 cup of the cheddar cheese. Spread filling in  pastry shell and bake in a 350 degree F oven until filling is almost set ( about 25 minutes). Sprinkle with remaining 1/3 cup cheddar cheese, return to oven, and continue baking for 5 minutes or until filling is set when pan is jiggled. Let stand a few minutes to cool slightly before cutting in wedges to serve.

Buttery Pastry Shell:
In bowl, cut 5 Tbs firm butter or margarine into 3/4 cup all-purpose flour until mixture resembles fine crumbs. With a fork, lightly stir in 1 egg yolk. Work dough into a ball with your hands. Using your fingers, evenly press dough over bottom and up side of an 8 inch quiche dish or pie pan. Make dough flush with rim. Dough tears easily, but not toughen with handling; pinch tears together to rejoin


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