Chile Cheese Quiche

I know I’ve said this a bunch of times recently……and I truly meant it each and every time I said it.

Each and every.single.time….

But this weekend, I swear, come hell or high water, I WILL finish painting that dang family room.

Mark my words…..


Chile and Cheese Quiche – adapted from epicurious.com

  • 1 9″ prepared pastry shell (I used a frozen crust)
  • 1 large garlic clove, minced
  • 1 lb poblano chiles (about 4 large), roasted and peeled (I used canned whole chiles)
  • 1 red pepper, roasted and peeled
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon black pepper
  • 1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Put oven rack in middle position and preheat oven to 375°F.Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put pan in a shallow baking pan. Leave oven on.Discard seeds, ribs, and stems from chiles and pepper, then pat dry if necessary and cut into 1/3-inch-wide strips.

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

Sprinkle cheese, chiles and red pepper 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.)

Transfer quiche in pan to a rack to cool at least 20 minutes before serving. Serve warm or at room temperature.


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