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.
Categories Cheese Dairy Egg Pepper Brunch Bake Cinco de Mayo Lunch Monterey Jack Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- 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.
- 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.
- 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.
- 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 necessary and cut into 1/3-inch-wide strips.
- Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
- 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.)
- Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
- 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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Nansamba Sumaiah
[email protected]I can't wait to try this recipe!
Beki Jones
[email protected]This quiche is a great make-ahead breakfast or lunch option.
elite cool
[email protected]I love the fact that this recipe is so versatile. I can add or subtract ingredients depending on what I have on hand.
Itx HASSAN
[email protected]This quiche is a great way to use up leftover cheese and vegetables.
Om Silwal
[email protected]The only thing I would change about this recipe is to add a little more salt.
sidra ismail
[email protected]This quiche is perfect for a special occasion breakfast or brunch.
Houa Thiab Houa Channel
[email protected]I've made this quiche several times now, and it's always a hit with my family and friends.
Angelica Trujillo
[email protected]This quiche was the perfect comfort food on a cold winter day.
Seham Anwar
[email protected]I'm not a big fan of quiche, but this recipe changed my mind. It was so flavorful and satisfying.
Black Shadow
[email protected]This quiche was a bit too cheesy for my taste. I think I'll use less cheese next time.
Adrian Parker
[email protected]I loved the combination of cheese and chile in this quiche. It was the perfect savory dish for a weekend brunch.
bendy sans
[email protected]This quiche was easy to make and turned out great! I'm definitely going to make this recipe again.
Khagendra Khanal
[email protected]The crust on this quiche was a little soggy. I think I'll blind-bake it next time.
adam adly
[email protected]This quiche was a little too spicy for my taste, but I still enjoyed it. Next time, I'll use less chile.
Rana Zy
[email protected]I'm not a huge fan of quiche, but this one changed my mind. It was so flavorful and satisfying.
Md Suraj Mia
[email protected]I made this quiche for a brunch party, and it was a huge success. Everyone loved it!
Ashik tamilan
[email protected]This quiche was delicious! The flavors were well-balanced, and the crust was flaky and golden brown.
Ehikioya Divine
[email protected]I've been looking for a new quiche recipe, and this one definitely fits the bill. It was easy to make and turned out beautifully.
thomas diaz
[email protected]This quiche was a hit! The combination of cheese, chile, and eggs was perfect. I used a combination of cheddar and Monterey Jack cheese, and the spice level from the chile was just right.