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Home » Recipes » Mexican

Green Chile Quiche

Published: Dec 17, 2020 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Green Chile Quiche is made with poblano peppers, bacon, cheese, onion, garlic, eggs, jalapeños, cilantro, and pie crust. 

This Green Chile Quiche is made with poblano peppers, bacon, cheese, onion, garlic, eggs, jalapeños, cilantro, and baked in a 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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This Green Chile Quiche is made with poblano peppers, bacon, cheese, onion, garlic, eggs, jalapeños, cilantro, and baked in a pie crust.

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Green Chile Quiche


  • Author: Maxine Dubois
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Description

This Green Chile Quiche is made with poblano peppers, bacon, cheese, onion, garlic, eggs, jalapeños, cilantro, and pie crust. 


Ingredients

Scale
  • 2 tablespoons oil
  • 3 garlic cloves, minced
  • ½ cup chopped onion
  • ¾ cup corn, rinsed
  • 4 poblano peppers, roasted (see notes)
  • 6 pieces of cooked bacon, chopped
  • ⅓ cup chopped cilantro
  • 2 tablespoons chopped jalapeños
  • 1 cup mozzarella cheese
  • ½ cup sour cream
  • 5 eggs, whisked
  • Egg wash of 1 egg
  • 1 pie crust

Instructions

  1. Preheat the oven to 400 degree F.
  2. 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.
  3. Place the bottom part of the pie crust on the bottom of a pie dish.
  4. 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.
  5. Complete the pie by adding the top and with a fork, dock the pie and prick the pie crust with a fork before baking.
  6. Brush egg wash onto the pie.
  7. Bake for 40-50 minutes.

Notes

  • 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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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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