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Green Chile and Belford Cheese Quiche

Serves 4, with a side salad of The Gardens’ Salad mix tossed with olive oil and lemon juice.

• 2-3 mild or medium green chilies, such as Anaheim, or poblano, roasted, peeled, seeded and coarsely chopped
• ½ small onion, chopped
• ½  sweet red pepper, diced
• 1  Tbl olive oil
• 1 clove garlic, finely chopped
• 3  James Ranch eggs
• 1 ½ cups heavy cream, milk or half cream and half milk
• ½  teaspoon salt
• Freshly grated black pepper
• 1  cup grated Mature James Ranch Belford cheese
• 8  inch pastry shell rolled into a French tart pan with removable side, or a standard pie dish
• 2  Tbl chopped fresh cilantro (optional)

Instructions

1. Partially bake the pastry shell: bake in middle of oven at 400 degrees F. for 8-9 minutes.  Remove and cool.
2. Sauté onion and red pepper in olive oil about 8-10 minutes or until soft (do not brown), add green chiles and garlic, and stir for 1-2 minutes, remove from heat and cool. Preheat oven to 375 degrees F.
3. Beat together eggs, cream or milk, salt, and pepper.  Stir in cheese. Check seasoning.
4. Pour into pastry shell and place on baking sheet.  Bake 25-30 minutes or until puffed and browned.  If using French tart form, remove quiche and place on hot platter.  Serve sprinkled with fresh cilantro.