Cheese & Chile Quiche

Mexican crema and Monterey Jack are blended her to create an almost impossibly creamy quiche. The strips of roasted poblano chili floating ontop of the custard make for a beautiful savory pie, great for brunch or a light supper.
Cheese & Chile Quiche
Cheese & Chile Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • pie crust

  • 1

    large garlic clove

  • 3/4

    tsp. salt

  • 1

    lb. poblano chilies (about 4 large) roasted and peeled

  • 6

    large eggs

  • 1

    cup whole milk

  • 1/2

    cup heavy cream (or Mexican crema)

  • 2

    Tbs. finely grated white onion

  • 1/2

    tsp. black pepper

  • 1/2

    lb. Monterey Jack cheese

Directions

Put oven rack in middle position and preheat oven to 375 degrees. Mince garlic and mash to a paste with salt using side of a large knife. Discard seeds, ribs, and stems from chiles, then pat dry if ncessary and cut into 1/2 inch wide strips. Whisk together eggs, milk, cream, onion, garlic paste, and pepper in a large bowl until just combined, then pour into pie crust. Sprinkle cheese and chiles over custard and bake until custard is just set, 50-60 minutes (center will jiggle slightly, filling will continue to set as it cools). Transfer quiche in pan to a rack to cool at least 20 minutes before serving. Serve warm or at room temperature.

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