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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From Gourmet magazine September 2006. Ingredients:
1 (9 inch) pie crusts |
1 garlic clove |
3/4 teaspoon salt |
1 lb poblano pepper, roasted and peeled (may substitute green chiles in a can for less heat) |
6 large egg yolks |
1 cup milk |
1/2 cup heavy cream |
1/4 cup finely chopped onion |
1/2 teaspoon black pepper |
8 ounces monterrey jack cheese, grated |
Directions:
1. Mince garlic and mash to a paste with slat using side of a large knife.
2. Discard seeds, ribs, and stems from chilies, then pat dry if needed. Cut into 1/3 inch strips.
3. Whisk together eggs, milk, cream, onion, garlic paste, and pepper in bowl until just combined. Pour into pie shell.
4. Sprinkle cheese and chilies over custard (chilies will sink slightly) and bake until custard is set, 50 to 60 minutes.
5. Transfer quiche to wire rack and cool for 20 minutes before serving.
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