Green Chili and Corn Quiche

There’s something about a quiche that makes an occasion feel like a celebration. It’s a showstopper that brings a ‘wow’ factor to the table. Silky smooth custard with a flaky, tender crust. It’s an indulgent and comforting treat that can be enjoyed any time of day.

I love experimenting with new fillings for my quiches. It seems that no flavor combination is off limits! This quiche combines some of my all time favorite flavors! Poblano and jalapeño are roasted first, bringing out their natural mild, earthy sweetness. I combine them with melty Monterrey jack cheese and crisp, sweet corn. It is just so dang delicious, it’s my most requested quiche!

Let’s start with the crust.

Full disclosure, I don’t always make my pie pastry myself, and you don’t have to for this recipe either. But for the sake of this post, and for those of you who do like to make your own pastry, I have included a flaky, savory crust recipe that I love for my quiches.

Here’s what you need for the crust:

Start by pulsing the flour and salt a couple times in a food processor.

Add the cold butter and pulse a few times, then add the cold shortening. Your fats need to be really cold to create nice, flaky layers in the pastry. Pulse the dough until the fats are cut in and the dough is mealy. You could do this in a bowl with a pastry cutter as well if that is your preferred method.

With the food processor running, pour in the ice water and mix until the dough just begins to come together but is still crumbly.

Dump the dough onto a floured surface and work it into a disc with your hands. Wrap it in plastic and place it in the fridge for a couple hours.

Remove the dough from the fridge and let it warm up on the counter for a few minutes to make it more pliable when rolling.

This recipe fits a very large 10 1/2 inch doozy of a pie pan, but you can use whatever size you have. You could use leftovers to make a mini quiche in a muffin pan if you want.

Use a bench scraper to help you roll the dough around your rolling pin, then lift the whole thing over your pie pan and unroll. Gently fit the pastry into the corners and edges of the pan.

I like to create a decorative edge with the excess dough by gathering it into an even sort of ‘log’ around the top of the pan.

Then, I use my thumb and index fingers to crimp it like in the two pictures below.

Dock the bottom of the crust with the tines of a fork, then place the pan into the freezer for 15 minutes. This will help keep the crust from shrinking while baking.

After 15 minutes, remove it from the freezer then line it with parchment and fill with dried beans. Par-bake the crust for 15 minutes with the beans at 375 degrees.

While the crust is baking , prepare your egg wash by whisking together one egg and a tablespoon of cream.

After baking for 15 minutes, remove the pan from the oven and remove the dried beans and parchment paper. Gently brush the entire crust, inside and out, with the egg wash. Turn the oven temperature down to 350 degrees.

And now for the filling.

Here’s what you need:

Roast chilis that have been drizzled with oil and sprinkled with salt in a 400 degree oven for 20 minutes, flipping halfway through.

Wait a few minutes for the chilis to cool before handling. Remove the seeds and stems and any of the skin that has blistered and separated from the flesh. Mince them then wash your hands very well. And try not to touch your eyes or really anywhere on your face for a while!

In a separate bowl, whisk the eggs then add the cream, milk and salt.

Stir in the thawed corn and shredded cheese.

Very carefully pour or ladle in the filling into the par-baked crust. Bake for 50 to 60 minutes. The filling should be set but not firm because it will continue to cook even after it is out of the oven. Allow your quiche to cool for about 30 minutes before slicing.

This quiche can be made in advance and refrigerated. Once it’s finished cooling, cover with plastic and place in the fridge. When you’re ready to serve, warm for a few minutes in a preheated 350 degree oven. If you are making this more than a couple days in advance, wrap the quiche tightly with plastic and place in the freezer. Before serving, allow it to thaw completely then warm it in a 350 degree oven.

Can’t get enough quiche? Neither can I! Next try my Cheesy Spinach and Artichoke Quiche!