This Mexican Quiche Recipe is made with poblano peppers, bacon, cheese, onion, garlic, eggs, jalapeños, cilantro, and pie crust.
- 2 tablespoons oil
- 3 garlic cloves, minced
- 1/2 cup chopped onion
- ¾ cup corn, rinsed
- 4 poblano peppers, roasted (see notes)
- 6 pieces of cooked bacon, chopped
- 1/3 cup chopped cilantro
- 2 tablespoons chopped jalapeños
- 1 cup mozzarella cheese
- 1/2 cup sour cream
- 5 eggs, whisked
- Egg wash of 1 egg
- 1 pie crust
- Preheat the oven to 400 degree F.
- Roast the poblano peppers 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.
- 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.
- Bake for 40-50 minutes.
- Blind bake the pastry: To prevent the bottom of the quiche from getting soggy, blind bake the pastry before adding the filling. This means baking the pastry crust without the filling for a few minutes until it starts to set.
- Use fresh ingredients: Use fresh ingredients for the filling, especially the vegetables. Fresh vegetables will have more flavor and texture than canned or frozen.
- Roast the poblano peppers: Roasting the poblano peppers will bring out their flavor and make them easier to peel. To roast them, place them under the broiler or over an open flame until the skin is charred, then place them in a sealed plastic bag to steam for a few minutes. The skin will then be easy to peel off.
- Let the quiche cool before slicing: Let the quiche cool for at least 10-15 minutes before slicing it. This will help it set and make it easier to slice cleanly.
- Experiment with spices: Mexican cuisine is known for its bold and spicy flavors, so feel free to experiment with different spices like cumin, chili powder, and paprika to add extra flavor to the filling.
- Don't overfill the quiche: Be careful not to overfill the quiche with too much filling. The filling should come up to just below the edge of the pastry crust to prevent spillage and ensure even cooking.