Cheese and Chile Quiche

Cheese and Chile Quiche
Photo by Romulo Yanes


  • ¾ teaspoon salt
  • pie weights or raw rice
  • ½ teaspoon black pepper
  • pastry dough
  • ½ cup Mexican crema or heavy cream
  • 2 tablespoons white onion
  • 1 cup whole milk
  • + 5 more ingredients
    • 1 9-inch (2-inch deep) round fluted tart pan with removable bottom
    • ½ pound Monterey Jack cheese, coarsely grated
    • 6 large eggs
    • 1 pound poblano chiles
    • 1 large garlic clove

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 reinforc...

View full recipe at Epicurious


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