About Us  |  Shopping  | Celebrations Calendar  |  Local Links  |  Classifieds  |  Recipes
Monday Jan. 05, 2009

Chesapeake Style Online


Current Issue

Sections
God Bless America
Reader Response

Celebrating the Past, Present and Future
Fast Times
Style Spotlight
Literary Corner
Animal Antics
Spike's Wildlife Almanac
HealthSense
Tidewater & Timber
River Viewpoint
Recipe Box
Teen Style
Outdoors Online
Celebrations Calendar 


Sponsors With Style
Specialized Markets
Contact Us
Local Links
About Us
Archives
Home

AppetizersComfort FoodsVegetableSalad and DressingsBeveragesMain CourseDessertsMiscellaneous
Chili Quiche
By Tom Nesbitt
1 frozen 9-inch pie shell, thawed
Meat Layer:
1 small onion, chopped
1/4 cup green pepper chopped fine
1 clove garlic, chopped fine
1 tbs butter
1/2 lb lean ground chuck
2 tsp chili powder
1/2 tsp leaf oregano, crumbled
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
2 tbs water
2 tbs tomato paste
2 tbs yellow cornmeal
1 tbs Parmesan, grated
Custard Layer:
1 cup half and half
1 egg
1 tsp tomato paste
2 tsp yellow cornmeal
2 tbs Parmesan, grated
1 tsp chili powder
1/2 tsp leaf oregano, crumbled
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
Garnish: 1 to 2 tomatoes, cut into thin wedges. Parsley sprigs.

Directions :
Preheat oven to 425F. Re-crimp pie shell in its aluminum pan, making a high fluted edge. 

Prepare Meat Layer: Saute onion, green pepper and garlic in butter in medium-size skillet for 3 minutes or until tender. Add beef, breaking up into small pieces. Stir in chili powder, oregano, cumin, salt, pepper, water and tomato paste. Lower heat to very low; cover, simmer 15 minutes. Uncover, cool 15 minutes. Stir in cornmeal and Parmesan cheese. Reserve until mixture reaches room temperature.

Prepare Custard Layer: Combine half and half, egg, tomato paste, cornmeal, Parmesan, chili powder, oregano, cumin, salt and pepper in container of electric blender. Cover; whirl until well mixed. Spoon reserved meat mixture evenly into pie shell; smooth top. Pour custard over.

Bake in preheated 425°F oven for 20 minutes; cover crust with aluminum foil if browning too fast. Lower oven to 325°F. Bake 15 to 20 minutes or until center of filling is just set. Let stand 20 minutes. Garnish with tomato wedges and parsley sprigs. Serves 6.


Award Winning Publication 

Award Winning Publication 
Mention you saw it on ChesapeakeStyle Online

Another quality website proudly
hosted and promoted by
Simply Web Services of Fredericksburg, Virginia
© Simply Web Services & Chesapeake Bay Marketing, Inc.
Page created Mar. 12, 2001
Page last updated Mar. 23, 2004
http://ChesapeakeStyle.com/recipes/chiliquiche.html