Gourmet
4.1
(35)
Photo by Romulo Yanes
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Active Time
1 hr
Total Time
4 hr
Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.
Ingredients
Makes 6 to 8 servings
pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large),roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Special equipment:
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375°F.
Step 2
Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
Step 3
Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
Step 4
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
Step 5
Mince garlic and mash to a paste with salt using side of a large knife.
Step 6
Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
Step 7
Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
Step 8
Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
Step 9
Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
Step 10
To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.
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Reviews (35)
Back to TopTriangleThis is a nice base recipe but it does not something, and that something is probably most easily accomplished by swapping out the cheese for something with more flavor. Or bacon. Also make sure to double check all the inactive time because it definitely adds up.
trent880
Denvver, CO
9/17/2018
Followed the recipe, although we used a store bought crust from Wegman's and frozen roasted peppers. They were delicious but added too much moisture so the dish was a bit too moist. It was delicious though. I would make it again with some minor modifications, possibly reduce the milk, caramelize the onions and thaw the peppers first.
maverick21383
Baltimore, MD
10/7/2016
Followed the recipe, and served it at a party with several attendees. It was a bit bland, but for a large group, it makes it nice for people to be able to add cayenne pepper if they wanted the dish to be spicier, but the folks who don't like spicy dishes were able to enjoy it as well.
bettsie
Columbus, OH
3/21/2014
Made it exactly as written with homemade crust and tart pan (even used the Mexican Crema-- not hard to find in San Diego). Even though it had decent heat I found it otherwise a little bland. Next time I would maybe add some chorizo and/or a mix of cheddar and jack cheese (as well as more of it). It is also very labor intensive-- I would used canned chiles and maybe pre shredded cheese to make to save time.
kkotcher
San Diego, CA
1/17/2014
I used a frozen deep dish pie crust and baked according to these directions. I did have to cover the edges to keep them from burning.I used a 16oz jar of medium salsa verde well drained instead of poblanos (I had the salsa and the store did not have poblanos). I used sour cream instead of heavy cream.....and this was delicious!It did make too much filling but I baked this in a separate dish and it was delicious as well!A great brunch with muffins and fruit!
gannaberry
Ausitn, TX
5/14/2012
I added chicken chorizo to this dish andeveryone loved it. It need some zip.
maggieroth
4/26/2012
This recipe is ok. The texture is fairly nice and consistent, but nothing special. I'd say the flavor was on the bland side, I'd use a different cheese, maybe an infused cheddar like horseradish, or add some spice... I also used a graham crust which was an interesting counterbalance to the savory flavors.
Anonymous
Philadelphia, PA
2/22/2012
I clipped this recipe when it firstcame out and finally tried ityesterday-wonderful! I used 4 eggsand 2/3rds of the other ingredients(full dose of garlic paste) andbaked 45 minutes in a 7 inch crust.Really tasty, will be making thisagain and again. Can't wait forthis years Chile Festival in Hatch!Next time will get the crema; usedregular cream this time. Now I needa good wine-Graves, maybe?
Anonymous
hot and sunny Tucson
6/6/2010
My family LOVED this recipe--even the non-quiche eaters. I did change the recipe as othersrecommended. I doubled the cheese and usedsharp cheddar and romano. I also added pre-made chicken meatballs. Used zucchini. I usedthe 6 eggs called for in the original recipe andalso used the heavy cream. The quiche wasreally tasty and I will make it again. One note:it took much longer to cook than I anticipated. Iliterally had to double the baking time.
Anonymous
lexington, Kentucky
3/1/2010
I have made this twice, today makes 3! Perfectfor extra Thanksgiving pie crust! I also useHatch Green Chilies (we buy a bushel every fall,and de-seed and peel while still warm) from thefreezer. I use cheddar and pepperjack cheese,triple garlic, and add about 1-2 tsp. coarse seasalt to onion while sautéing. I line crust withpepperjack b/f custard, then custard, layer ofchilies and cheese, repeat.This dish is now our "I'm sick of turkeytradition!" I'm a modifier, but friends and familylove it!
jtothej
Denver, CO
11/29/2009
This quiche is even better forbreakfast! But it makes A LOT, so adeep-dish pie crust is a must.
nadja_pollard
Houston, Texas
1/2/2009
I made this with some of the variations recommended by other reviewers. I doubled the garlic, used 1/2 cup of grated white onion, and substituted Anaheim chiles because I couldn't find poblanos at the store. My guests seemed to really like it, but I thought it was a little bland and uninspired. Maybe the mexican flavors just don't work in a quiche? It was definitely edible, tasty even, but just lacked a certain something to be one of those recipes I will try again and again.
nikkiwang
San Mateo, CA
6/8/2008
I would definitelymake this again;however a deep dishpie crust is a goodidea. The 6 eggsmixture made morethan a regular 9inch pie crust couldhold.
hipchic2
New York, NY
12/19/2007
Easy and a beautifulpresentation. Iagree it needs moregarlic and moreonion. I added alittle crushed redpepper flakes beauseI like spicy food.Delicious.
flicka618
Dundee, Illinois
11/19/2007
I've made this multiple times to ravereviews, but with alterations. First, I sautethe onions in some butter. I also roastsome sweet corn and add that to themixture (about 1.5 cups). Finally, I serve itwith some fresh salsa, although I think it'sexcellent by itself.
Anonymous
Chicago
6/25/2007
TagsQuicheSavory Pie and TartEggPoblano ChileChileVegetableMonterey JackCheeseDairyStarterMainDinnerNut FreeVegetarianMake AheadWeeknight MealsBakingGourmet
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