Green Chile Quiche
Servings 8
Equipment
- Pie Dish
Ingredients
- 2 poblano chiles **Side Note: I used a total of 3/4 cup of combined green chilies. You can also use canned chilies.
- 2-3 hatch chiles
- 1 pre-made pie crust
- 4 eggs
- ½ cup whole milk
- ½ cup heavy cream
- Sea salt and freshly cracked pepper, to taste
- ½ cup sharp cheddar, shredded
- ½ cup Monterey Jack, shredded
Instructions
- Preheat the oven to broil with a rack near the top of the oven.
- Place the chile peppers on a baking sheet and place and directly under the broiler. Char both sides of the chile peppers until blackened, about 2-3 minutes per side. Watch carefully.
- Remove immediately from the oven and place the chile peppers in a zip lock bag and seal.
- Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds. Slice into small pieces. Side Note: I used a total of 3/4 cup of combined green chilies. You can also use canned chilies if you would prefer.
- Preheat the oven to 450 degrees. Place the rack in the lower middle of the oven.
- Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges then line the unpricked crust with a double thickness of heavy-duty foil and pour in pie weights or dried beans in the center.
- Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees.
- Sprinkle most of the green chiles, cheddar cheese, and Monterey Jack cheese in the bottom of the par-baked pie crust.
- Combine the eggs, milk, and heavy cream in a bowl; whisk for 2 minutes, until very well combined. Season with sea salt and freshly cracked pepper, to taste.
- Pour the egg mixture in the pie crust then top with remaining green chiles and shredded cheese.
- Carefully place into the oven and bake at 350 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.
- Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.