This Green Chile Quiche is made with poblano peppers, bacon, cheese, onion, garlic, eggs, jalapeños, cilantro, and pie crust.
Growing up, my mom would make this Poblano Pepper Corn Quiche and it was a luxury in our household. The combination of the poblano peppers, bacon, and cheese is amazing. Poblano peppers are hotter than a bell pepper and less spicy than a serrano pepper.
I am finally back in Florida with my mom getting ready for the “winter". We went to Publix and I really wanted to make something with Poblano peppers. I first tried this Quiche at La Unica in Mexico City where my parents live. Currently, they are quarantined here in Florida so I am enjoying the beautiful weather!
How to make Green Chile Quiche
Preheat the oven to 400 degree F.
In a large skillet on medium flame, heat up the oil and wait for it to shimmer. Add the onion and cook for five minutes, until soft. Sprinkle some salt on the onions. Add the serrano peppers and the garlic for 2 minutes, stirring. Add the corn and cook for another 3-5 minutes. Remove from heat and add the sliced roasted poblano peppers, sour cream, and cilantro. Salt generously.
Place the bottom part of the pie crust on the bottom of a pie dish.
In a large bowl, whisk 5 eggs and then, add the poblano pepper mixture, chopped cooked bacon, and mozzarella. Combine and pour onto the pie crust. Complete the pie by adding the top and with a fork, dock the pie and prick the pie crust with a fork before baking. Brush egg wash onto the pie and bake for 40-50 minutes.
Roast the poblano peppers at 400 degrees F for 15-20 minutes, until the skin is peeling off. Then, place in towel and leave it to rest for 10 minutes. Peel off the skin, the top, and the seeds. Slice the peppers.
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- CRISPY CHICKEN WINGS WITH SPICY SEASONING
- THAI CHICKEN LETTUCE WRAPS IN 15 MINUTES
- INSTANT POT ROPA VIEJA