Chiles Rellenos Quiche

1. 1

   In a pie plate, line unpricked crust with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350u00b0.

2. 2

   Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust.

3. 3

   In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.

4. 4

   Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 5 minutes before cutting.

5. 5

   Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350u00b0. Place quiche on a

6. 6

   ; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

* Per serving · 4 servings · Values may vary.