First of all, sorry for the extreme delay between posts. The reason? My friends Renee and Shelley were here from Michigan! We had an amazing time and there was truly some intention of cooking while they were here, but alas that never ended up happening. (Next time, girls!) While they were here we did so many fun things, mostly involving the beach and ocean, but on Monday of last week we went to Disneyland. Ermahgerd it was so fun!! As a SoCal resident I’ve been up to Disney two times now.. the first time we went and did not do any of the “intense” rides (i.e. no Splash Mountain, Space Mountain), but this time we tried them all and it was so fun! Best part of the day: shrieking ridiculously on Space Mountain while Shelley laughed at me the entire ride as if she felt no fear herself… I do not believe this. Nope.
It was due to this fun interlude that I have not posted a new blog recipe for a while. Hopefully the deliciousness that is this recipe will help you all to forgive me?
I’ve made this quiche several times now. I have to say I am pretty fussy about my quiches (no soggy broccoli will ever make it into my egg custards, no!) and so when I say this one is freaking awesome, you should really believe me. The recipe is inspired from Santa Fe, New Mexico (hence the green chile in the recipe). Dave and I had green chile quiche at this little french bakery in Santa Fe and fell in love. The ones we had in Santa Fe were way spicier than this recipe, but you can feel free to adjust up the heat if you’re feeling brave (just like me on Space Mountain… kinda).
I promise, people, you are going to love this one.
I would highly recommend making your own crust for this recipe. My recipe is for an 11-inch tart shell. If using a pie plate (or premade pie crust) use 9-inch so there is not as much crust over-hang.
For garnishing I like to use my kashmiri red chile powder, but if you don’t have this regular paprika is fine too.
Green Chile Quiche
- For pastry:
- 1 1/2 cup all-purpose flour
- 1 stick salted butter chilled, cut into cubes
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 egg
- 3-4 tbsp ice water
- For filling:
- 4 eggs
- 1 1/3 cup half and half
- 4 oz can diced hatch green chiles I used mild, feel free to upgrade to medium or spicy depending on preference
- 1/2 cup pepperjack cheese grated
- 2 scallions sliced thin
- Salt and pepper to taste
- Kashmiri red chile powder or paprika for garnish
- To make crust:
- Grease your 11-inch tart pan (skip this step if you have a nonstick pan).
- Add flour, salt, and sugar in your food processor. Pulse a few times to combine.
- Add butter and pulse until well-incorporated with the flour and texture is sandy.
- Whisk egg with a little bit of water and drizzle into flour mixture while food processor is on. Very slowly drizzle in the rest of the water until dough comes together. For me this took only about 3 tbsp of water.
- Turn out your ball of dough onto a piece of plastic wrap. Form into a disc and chill in the refrigerator for about 30 minutes, or freeze for about 10 minutes.
- Once chilled, remove dough from plastic and roll out into about 1/4 inch thick round.
- Once your round is an inch or two larger than your tart pan, gently remove parchment layers and drape your pastry gently into your pan, pressingly slightly into the corners. Using your rolling pin, roll across edges of your pan to get rid of excess dough.
- To assemble quiche:
- Preheat oven to 400 degrees.
- Combine all ingredients for filling in a large bowl. Whisk to combine. Pour filling into uncooked tart pan.
- Sprinkle with a light dusting of red chile powder,
- Set gently on center rack of oven. Bake for about 25-30 minutes or until crust is nicely browned and filling is set.
- Allow to cool slightly on a cooling rack before serving. Tastes best warm or at room temperature.