Cheese and Chili Quiche Recipe

Name: Cheese and Chili Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) pie crusts; 1 garlic clove; ¾ 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; ½ cup heavy cream; ¼ cup finely chopped onion; ½ teaspoon black pepper; 8 ounces monterrey jack cheese, grated

Servings: persons

1 (9 inch) pie crusts
1 garlic clove
¾ 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
½ cup heavy cream
¼ cup finely chopped onion
½ teaspoon black pepper
8 ounces monterrey jack cheese, grated

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.
3
Cut into 1/3 inch strips.
4
Whisk together eggs, milk, cream, onion, garlic paste, and pepper in bowl until just combined.
5
Pour into pie shell.
6
Sprinkle cheese and chilies over custard (chilies will sink slightly) and bake until custard is set, 50 to 60 minutes.
7
Transfer quiche to wire rack and cool for 20 minutes before serving.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (9 inch) pie crusts, 1 garlic clove, ¾ teaspoon salt, 1 lb poblano pepper, roasted and peeled (may substitute green chiles in a can for less heat), and more.

Yes, Cheese and Chili Quiche falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese and Chili Quiche

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