Makes: 1 9" round quiche
Prep Time: 2 hrs
Cook Time: 55 mins
Ingredients
- Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon sea salt
- 8 tablespoons unsalted butter, cold, cut into small pieces
- 3-4 tablespoons ice water
- 1 large egg, beaten
- Filling
- 3/4 lb. poblano chiles
- 4 ounces cooked Spanish chorizo, quartered lengthwise and then cut crosswise into 1/4"-thick pieces
- 1/2 cup diced yellow onion
- 2 garlic cloves, minced
- 4 large eggs
- 3/4 cup whole milk
- 6 tablespoons heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 4 oz. can Rio Luna Organic diced green chiles, drained
- 2 cups sharp cheddar cheese
Made With
Directions
- Prepare the crust:
- In a large bowl, combine the flour and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 3 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Turn the dough out onto a work surface and shape into a disc; wrap with plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the refrigerator and let it sit for 5-10 minutes. On a lightly floured work surface, roll it out to a 14" circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and chill for 15 minutes.
- Meanwhile, preheat oven to 350 degrees.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 25 minutes. Remove the parchment paper and pie weights or dried beans and brush the entire surface with the beaten egg; reserve any leftover egg for the filling. Bake for an additional 10 minutes until golden. Remove from the oven and set aside.
- Prepare the filling:
- Preheat broiler. Place poblano chiles on a baking sheet and broil, flipping once, until skins are charred, about 5 minutes. Transfer chiles to a bowl and cover with plastic wrap. Let stand until cool enough to handle; then rub off skins, remove stems and seeds, and cut into ⅓"-wide strips. Set aside.
- In a fry pan, cook chorizo on medium heat until fat renders and chorizo starts to crisp, about 3 minutes. Add onion and cook, stirring occasionally, until translucent, 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Remove mixture from pan and set aside on paper towels to drain.
- In a medium bowl, combine the leftover egg from preparing the crust with the remaining eggs, milk, heavy cream and black pepper; whisk until smooth.
- Assemble and bake the quiche:
- Preheat oven to 375 degrees.
- Scatter half of the chorizo mixture, green chiles and prepared poblano chiles over the prepared crust. Carefully pour the egg mixture over everything.
- Scatter the cheese over the egg mixture and arrange the remaining chorizo mixture, green chiles and prepared poblano chiles on top.
- Bake for 50-55 minutes or until the filling is set and the tip of a knife inserted into the center comes out clean.
- Remove quiche from the oven and let cool for 15 minutes. Then remove ring and transfer quiche to a wire rack to cool for at least 30 minutes before serving.
Recipe Note
This recipe was developed and featured on Two of a Kind Cooks. The original blog post can be read here.
