Chile and Cheese TartElinor Carucci
Eggs are always a go-to ingredient for the quick cook. Here, they're used in a quiche-like southwestern tart.Round out the meal with a romaine salad or a cup of gazpacho.
Recipe information
Yield
Makes 6 servings
Ingredients
1 tablespoon olive oil
1 small red onion, diced
3/4 cup heavy whipping cream
2 large eggs
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper
1 7-to 8-ounce package shredded sharp cheddar cheese
1 7-ounce can diced mild green chiles
1 purchased frozen 9-inch-diameter deep-dish pie crust (do not thaw)
Preparation
Step 1
Preheat oven to 400°F. Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.
Step 2
Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.
Step 3
Bake tart until golden brown and set in center, about 40 minutes.
