Featured Recipe
Chile Relleno Savory Quiche
By Kate
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Egg-based custard packed with diced roasted poblano peppers swapped for green chiles; pepper jack and mozzarella replace cheddar. Baked in a blind-baked crust pierced to vent. Flour added for structure. Salt and smoked paprika for punch. Topped with extra melted cheese. Watch for crust browning and custard firmness as doneness markers. Timing flexible, rely on visual and tactile clues. Good when cheese bubbles golden and edges pull away slightly from pan. Leftover chiles or fresh jalapeños can substitute. Keep pie weights handy to avoid crust puffing. Flaky crust combined with tender, spicy interior. Practical handling tips for reliable results under consistent heat.
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Prep:
15 min
Cook:
55 min
Total:
70 min
Serves:
8 servings
quiche
savory
Mexican fusion
spicy
comfort food
Introduction
Flaky pie crust with spots of golden brown, punctured to vent steam. Whisk eggs, flour, milk, and smoky spices with diced roasted peppers blanketing cheese beneath a molten surface. The oven’s warmth coaxing custard slowly firm. Cheese bubbling on top, turning golden, snapping crisply at edges. Timing flexible—look for gentle jiggle in center and firm edges. Quick flips and templated techniques fancy itself but this is kitchen smarts and patience. Use poblano peppers for subtle heat, swapping in mozzarella for tight binding with bite from pepper jack. Pie weights save crust from puffing disaster. Wait before slicing to avoid runny slices. Efficient, practical steps for better results.
Ingredients
About the ingredients
Roasted poblano peppers bring earthiness and gentle heat—can substitute mild canned green chilies or diced roasted jalapeños if you want stronger spice. Pepper jack cheese delivers sharp peppery notes; swapping cheddar for mozzarella smooths texture and reduces oiliness. Flour enhances custard bounce, stopping quiche from falling apart. Milk can be replaced partially with cream for richer mouthfeel; whole milk preferred. Store-bought pie crust fine here but keep chilled until work time. Piercing crust crucial to prevent big bubbles or soggy pockets under filling. Use pie weights if you have them; otherwise dried beans or uncooked rice. Salt measured precisely for balancing cheesy and smoky components; smoked paprika adds subtle complexity easy to miss but missed if left out. These small swaps make the difference between average and kitchen-worthy.
Method
Prepare crust
- Preheat oven to 345 F to start gently. Unroll pie crust into 8 or 9-inch pie plate. Prick bottom and sides thoroughly with fork to vent steam and prevent bubbles. Use pie weights or dried beans—don’t skip this step or crust puffs unevenly. Bake blind for 13-17 minutes. Edges should turn a light golden tan with just a hint of deeper brown at tip of ridges. If edges brown too fast, tent loosely with foil to avoid burning.
- In large bowl, vigorously whisk together eggs, milk, flour, salt, and smoked paprika until completely smooth. Stir in diced poblano peppers, shredded pepper jack and mozzarella cheese until evenly combined. Flour firms custard, preventing cracked quiche and aiding slice cleanup. Smoked paprika adds subtle warmth; can replace with mild chili powder or cumin for different profile.
- Pour filling gently into prebaked crust. Avoid overfilling; filling rises slightly but shouldn’t spill. Place in center of oven. Bake for about 43-48 minutes. Look for custard setting: center jiggles slightly only when nudged; edges firm and pull just away from pan sides. If it’s still liquidy, bake in 3-5 minute increments. Don’t rely blindly on clock—oven variability is a fact.
- Remove quiche from oven; sprinkle remaining 1/4 cup each pepper jack and mozzarella evenly over surface. Return to oven for 4-6 minutes or until cheese melts fully and bubbles with light golden spots. That sizzling, crackling sound means fats rendering nicely. Visually check bubbles—burst cheese bubbles reveal melting complete; no raw coating left.
- Cool on wire rack for 12 minutes: a must for slicing neat wedges. Residual heat finishes cooking and custard firms. Serve warm or near room temp. If reheating, cover with foil to prevent cheesy top drying out.
- Puffed crust edges? Shield early with foil. Soggy bottom? Ensure crust fully baked and pierced well to let moisture escape. No pie weights? Use uncooked rice or sugar. No poblano peppers? Mild canned chiles or diced roasted jalapeños on low heat work. Eggs should be room temp for even custard. Use whole milk or cream—for richer custard swap 1/4 cup milk for cream. Keep an eye on cheese melt; burnt cheese tastes bitter.
Mix filling
Assemble and bake
Final cheese topping
Rest and serve
Troubleshooting and tips
Technique Tips
Blind baking crust avoids a soggy bottom when wet custard hits pie dough. Piercing crust with fork before blind baking vents steam, preventing air bubbles. Pie weights ensure crust stays flat. Mix eggs and milk thoroughly with flour to create a silkier custard, flour prevents cracking and excessive shrinking. Folding in diced peppers and cheeses distributes flavors evenly; don’t overmix or you’ll lose fluffy texture. Pour filling gently—don’t splash to avoid leakage or unnecessary crust dampening. Bake until custard just holds its shape but retains slight jiggle in center—a pointer for tender texture without curdling. Melted cheese topping at finish adds rich appearance and flavor. Rest time after baking essential for custard to firm and slice cleanly. Watch for cheese color and bubbly cues when topping as indicators of doneness. Adjust oven rack mid-oven if browning unevenly. Simple but critical techniques for consistent results.
Chef's Notes
- 💡 Blind baking crust crucial. Prevents sogginess. Pierce with fork to allow steam release. Use weights to keep crust flat. No weights? Dried beans or rice work. Brown edges signals good start. Look for light golden hue.
- 💡 Keep eggs at room temperature for plush custard. Whisk eggs, milk, flour till smooth. This sets up a better texture later. Smoked paprika boosts flavor depth. Mild chili powder or cumin roles too. Swap chillies for milder ones.
- 💡 Filling rises, don’t overfill pie crust. Gently pour in mixture. Ensure edges of custard pull away from sides. Tactile cue—gently jiggle center. Maintain temperature—oven variations vary results. Adjust timing 3-5 minutes if needed.
- 💡 Wait 12 minutes before slicing quiche. Steams off, custard firms. Slices will hold better. Sizzling cheese topping should bubble golden. Cheese not melted means more oven time. Keep an eye on a crust’s color; foil can shield.
- 💡 Need to store leftovers? Keep covered. Foil helps retain moisture. Warm up? Reheat gently, cover with foil to avoid dry surface. Enrich custard by swapping some milk for cream. A little simple tweak can alter texture.
Kitchen Wisdom
Crust puffing?
Use pie weights, ensure thorough blind baking. No weights? Beans will do, or uncooked rice—keep crust flat.
Soggy bottom issue?
Bake crust completely before filling. Well pierced allows steam to escape. Moisture can ruin texture.
Substitute for poblano peppers?
Mild canned chiles work. Diced jalapeños if seeking heat. Fresh chiles work but fine chop for even distribution.
Storing quiche?
Use airtight container. Refrigerate up to 3 days. Can reheat in oven, cover to keep from drying out. Cuts down waste.
