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Cheese & Chile Quiche

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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.

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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

Details

Preparation

Step 1

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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