Roasted Poblano Pepper Quiche Recipes

POBLANO ENCHILADA QUICHE

Steps:

• Preheat the oven to 400 degrees F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt and cook until charred in spots, 5 to 8 minutes. Add to the egg mixture along with the scallions and all but 2 tablespoons of the cheese; stir to combine.
• Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate, with the rounded edge up. Reserve the remaining sauce.
• Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 tablespoons cheese and drizzle with 3 tablespoons of the remaining enchilada sauce. Bake until golden, slightly puffed and set, about 25 minutes.
• Meanwhile, peel the jicama and cut into matchsticks. Toss with the lime juice, cilantro, remaining 2 tablespoons olive oil and 1/4 cup water in a bowl; season with salt and pepper. Reheat the remaining enchilada sauce over medium-low heat, thinning with a couple tablespoons of water if necessary. Cut the quiche into wedges and drizzle with the sauce. Serve with the jicama.

ROASTED POBLANO PEPPER QUICHE

Steps:

• Preheat oven to 400°F. Place the 3 peppers on a baking sheet.
• Roast the peppers in the preheated oven for 20-25 minutes, or until skin begins to shrivel. Remove from the oven and let cool. Reduce the oven temperature to 350°F.
• Meanwhile, in a mixing bowl, whisk the eggs, milk, chopped onions and cilantro. Whisk in the cumin, garlic salt and pepper.
• Add the pie crust to a lightly greased 9" pie plate.
• Once the peppers have cooled, cut the core and seed out of the roasted peppers. Peel any skin off that will come off easily. Then chop the peppers into small pieces. Stir them into the egg mixture and then pour into the pie plate.
• Bake in the oven for 40-45 minutes, or until egg bounces back in the middle of the dish. Remove from the oven and sprinkle a thin layer of shredded cheese on top. The heat from the quiche will melt it quickly.
• Serve the Roasted Poblano Pepper Quiche with fresh fruit.

CHEESE AND CHILE QUICHE

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.

CHILES RELLENOS QUICHE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.?Refrigerate 30 minutes. Preheat oven to 450°. , Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°. , Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture. , Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before cutting. , Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

ROASTED RED PEPPER QUICHE

Steps:

• Prepare prebaked tart shell for custard-filled tart or pie.
• Heat boiler.
• Broil pepper about 4 inches from heat, turning as needed, until blackened on all sides, 15-20 minutes. Let steam in closed plastic bag or covered bowl 5 minutes to loosen skin.
• Peel off blackened skin, then cut out stem. Cut pepper in half, remove seeds and white pith, and cut into 1/2-inch strips.
• Heat oven to 400 degrees.
• Heat butter in small skillet over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Let cool.
• Whisk remaining ingredients except whole chives together in mixing bowl, then whisk in cooled shallot. Place tart pan on baking sheet. Pour egg mixture evenly into tart shell. Arrange pepper strips in sunburst pattern on tart and place whole chives between strips.
• Bake tart until custard is set and pastry is lightly browned, 15-20 minutes. Transfer tart to wire rack and let cool 10 minutes before serving.

ROASTED VEGETABLE AND CHEVRE QUICHE

Steps:

• Unroll pie crust into an ungreased 9-in. tart pan. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-12 minutes. Remove foil and weights; bake until bottom is golden brown, 3-5 minutes longer. Cool on a wire rack., In a large bowl, combine eggplant, pepper, tomato and garlic. Add oil; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Roast until tender, 15-20 minutes, stirring halfway., Reduce oven setting to 375°. Spoon roasted vegetables into crust. In a large bowl, whisk eggs, egg yolks, cream, salt and pepper until blended; pour over top. Sprinkle with goat cheese., Bake on a lower oven rack on a baking sheet until a knife inserted near the center comes out clean, 25-30 minutes. Cover edges with foil if they begin to get too dark. Let stand 10 minutes before cutting.