Description
This Mexican quiche recipe is filled with roasted poblano peppers, crispy bacon, corn, jalapeños, mozzarella, sour cream, and cilantro, all baked inside a flaky double crust.
Ingredients
Scale
- 2 tablespoons oil
- ½ cup finely chopped onion
- 3 garlic cloves, minced
- 2 tablespoons chopped jalapeños
- ¾ cup corn, drained and rinsed
- 4 poblano peppers
- 6 slices cooked bacon, chopped
- ⅓ cup chopped fresh cilantro
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- 5 large eggs, whisked
- Salt, to taste
- 1 package refrigerated pie crusts containing 2 crusts
- 1 large egg, beaten, for the egg wash
Instructions
- Preheat the oven to 400°F.
- Place the poblano peppers on a baking sheet. Roast for 15–20 minutes, turning occasionally, until the skins are blistered. Transfer the peppers to a covered bowl or wrap them in a clean kitchen towel. Let them steam for 10 minutes.
- Peel the poblano peppers, then remove the stems and seeds. Slice the peppers and set them aside.
- Heat the oil in a large skillet over medium heat. Add the onion, season lightly with salt, and cook for about 5 minutes, until soft.
- Add the garlic and jalapeños. Cook for 2 minutes, stirring frequently. Stir in the corn and cook for another 3–5 minutes.
- Remove the skillet from the heat. Stir in the sliced poblanos, sour cream, and cilantro. Season with salt and let the mixture cool slightly.
- Fit one pie crust into a 9-inch pie dish.
- In a large bowl, whisk the five eggs. Add the poblano mixture, bacon, and mozzarella. Stir until combined, then pour the filling into the prepared crust.
- Place the second pie crust over the filling. Trim and crimp the edges to seal. Cut several vents in the top and brush it with the beaten egg.
- Bake for 40–50 minutes, until the crust is golden brown and the center is set. Cover the edges loosely with foil if they brown too quickly.
- Let the quiche rest for 10–15 minutes before slicing.
Notes
- A standard package of refrigerated pie dough usually contains two crusts—one for the bottom and one for the top.
- Let the poblano mixture cool slightly before combining it with the eggs. If it is too hot, it may begin cooking the eggs.
- After roasting, cover the poblanos and let them steam for 10 minutes. This makes the skins much easier to remove.
- For less heat, remove the jalapeño seeds or omit the jalapeños. For more heat, substitute serrano peppers.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dinner
- Method: Baking, Stovetop
- Cuisine: Mexican