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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 4 large eggs
- 1 cup milk
- 1/3 cup heavy cream
- black pepper
- 2 scallions (finely chopped)
- 4.25 oz. green chiles (chopped, drained)
- 1/2 cup pepper jack cheese (grated, about 2 oz)
- 1 piecrust (frozen 9" deep dish, thawed)
- paprika (for sprinkling)
- 5 oz. mixed salad greens
- 2 Tbsp. EVOO
- 1 lemon
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Directions
- Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
- Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
- Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.
NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol265mg88% |
| Sodium690mg29% |
| Potassium590mg17% |
| Protein19g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C180% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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