Cheese and Chile Quiche

Cheese and Chile Quiche
Photo by Romulo Yanes


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

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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