New Mexico Green Chile Quiche Recipe
Ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2-3 tbsp cold water
For the Quiche Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups roasted and peeled New Mexico green chiles, chopped (or substitute with mild Anaheim chiles)
1 cup shredded sharp cheddar cheese
1/2 cup crumbled queso fresco or feta cheese
6 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 tsp ground cumin
Salt and freshly ground black pepper, to taste
Fresh herbs (like cilantro, parsley, or thyme), for garnish
For the Crust:
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2-3 tbsp cold water
For the Quiche Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups roasted and peeled New Mexico green chiles, chopped (or substitute with mild Anaheim chiles)
1 cup shredded sharp cheddar cheese
1/2 cup crumbled queso fresco or feta cheese
6 large eggs
1 cup heavy cream
1/2 cup whole milk
1/4 tsp ground cumin
Salt and freshly ground black pepper, to taste
Fresh herbs (like cilantro, parsley, or thyme), for garnish
Instructions:
Prepare the Pie Crust:
In a food processor, combine the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, and pulse until the dough just begins to come together.
Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Once chilled, roll out the dough to fit your quiche dish. Carefully transfer it into a greased 9-inch pie or quiche dish, trimming the excess dough around the edges. Chill in the refrigerator while preparing the filling.
Prepare the Quiche Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Add the chopped green chiles to the skillet and cook for an additional 2-3 minutes to combine the flavors. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, cumin, salt, and pepper until well combined.
Stir in the sautéed onion, garlic, and green chile mixture. Add the shredded cheddar cheese and crumbled queso fresco, mixing until evenly distributed.
Assemble the Quiche:
Preheat your oven to 375°F (190°C).
Pour the quiche filling into the prepared pie crust, smoothing the top with a spatula.
Sprinkle a little extra shredded cheese on top of the quiche for a golden finish during baking.
Bake the Quiche:
Bake in the preheated oven for 35-45 minutes, or until the quiche is set in the center and golden brown on top.
Let the quiche cool for 5-10 minutes before slicing and serving.
Garnish and Serve:
Garnish the quiche with freshly chopped herbs like cilantro, parsley, or thyme for a pop of color and fresh flavor.
Serve warm or at room temperature, paired with a fresh salad or roasted vegetables for a complete meal.
This New Mexico Green Chile Quiche combines the creamy richness of eggs and cheese with the smoky heat of green chiles, creating a deliciously savory dish. Perfect for brunch or a comforting dinner, it’s packed with vibrant flavors and a satisfying texture that will impress your guests.
In a food processor, combine the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, and pulse until the dough just begins to come together.
Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Once chilled, roll out the dough to fit your quiche dish. Carefully transfer it into a greased 9-inch pie or quiche dish, trimming the excess dough around the edges. Chill in the refrigerator while preparing the filling.
Prepare the Quiche Filling:
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Add the chopped green chiles to the skillet and cook for an additional 2-3 minutes to combine the flavors. Remove from heat and allow to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, whole milk, cumin, salt, and pepper until well combined.
Stir in the sautéed onion, garlic, and green chile mixture. Add the shredded cheddar cheese and crumbled queso fresco, mixing until evenly distributed.
Assemble the Quiche:
Preheat your oven to 375°F (190°C).
Pour the quiche filling into the prepared pie crust, smoothing the top with a spatula.
Sprinkle a little extra shredded cheese on top of the quiche for a golden finish during baking.
Bake the Quiche:
Bake in the preheated oven for 35-45 minutes, or until the quiche is set in the center and golden brown on top.
Let the quiche cool for 5-10 minutes before slicing and serving.
Garnish and Serve:
Garnish the quiche with freshly chopped herbs like cilantro, parsley, or thyme for a pop of color and fresh flavor.
Serve warm or at room temperature, paired with a fresh salad or roasted vegetables for a complete meal.
This New Mexico Green Chile Quiche combines the creamy richness of eggs and cheese with the smoky heat of green chiles, creating a deliciously savory dish. Perfect for brunch or a comforting dinner, it’s packed with vibrant flavors and a satisfying texture that will impress your guests.
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