Cheese and Chile Quiche

Name: Cheese and Chile Quiche
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons black pepper; 6 larges eggs; 1 large garlic clove; 118 milliliters Mexican crema or heavy cream; 591 milliliters 1/2 lb Monterey Jack cheese, coarsely grated; 8 servings pastry dough; 454 grams poblano chiles (about 4 large), roasted and peeled; 1 teaspoons salt; 2 Tbsps finely grated white onion (using small teardrop holes of a box grater); 237 milliliters whole milk

The recipe Cheese and Chile Quiche could satisfy your Mediterranean craving in about 4 hours. This recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 319 calories, 16g of protein, and 22g of fat per serving. This recipe serves 8. Head to the store and pick up milk, eggs, garlic clove, and a few other things to make it today. To use up the pas

Instructions

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Frying Pan

Line shell with foil or parchment paper and fill with pie weights.

Equipment you will use

Baking Paper

Aluminum Foil

Bake until pastry is set and pale golden along rim, 20 to 25 minutes.

Equipment you will use

Oven

Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.

Equipment you will use

Baking Pan

Oven

Tart Form

Aluminum Foil

Mince garlic and mash to a paste with salt using side of a large knife.

Ingredients you will need

Garlic

Ground Meat

Salt

Equipment you will use

Knife

Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.

Ingredients you will need

Chili Pepper

Seeds

Ribs

Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.

Ingredients you will need

Garlic Paste

Pepper

Mexican Crema

Onion

Egg

Milk

Equipment you will use

Whisk

Bowl

Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)

Ingredients you will need

Custard

Cheese

Chili Pepper

Equipment you will use

Oven

Transfer quiche in pan to a rack to cool at least 20 minutes before serving.

Equipment you will use

Frying Pan

To remove side of tart pan, center a large can under pan and let side of pan drop.

Equipment you will use

Tart Form

Frying Pan

Serve warm or at room temperature.

Equipment

Ingredients

Servings:

1teaspoons

black pepper 6larges

eggs 1large

garlic clove 118milliliters

Mexican crema or heavy cream 591milliliters

1/2 lb Monterey Jack cheese, coarsely grated 8servings

pastry dough 454grams

poblano chiles (about 4 large), roasted and peeled 1teaspoons

salt 2Tbsps

finely grated white onion (using small teardrop holes of a box grater)237milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

French can be paired with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Baron des Chartrons Bordeaux. It has 4.7 out of 5 stars and a bottle costs about 11 dollars.