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Green Chili and Corn Quiche

Prep Time30 minutes
Cook Time1 hour 10 minutes
dough chilling time2 hours
Total Time3 hours 40 minutes
Course: Breakfast, brunch, lunch, Main Course
Cuisine: American, French
Keyword: Cheesy, comfort
Servings: 8 servings

Ingredients

For the Crust

  • 1 1/2 cup flour all purpose
  • 1/2 tsp salt
  • 6 tbsp butter unsalted, cold, diced
  • 1/4 cup shortening cold, diced
  • 3-4 tbsp ice water

For the Filling

  • 2 poblanos
  • 1 jalapeño
  • 6 large eggs
  • 1 cup corn kernels
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 3/4 tsp salt
  • 2 cups Monterrey jack grated

Instructions

Make the Crust

  • In a food processor, pulse together the flour and salt. Add the cold butter and pulse a few times, then add the shortening and pulse a few times more. With the food processor running, slowly drizzle in the water and stop when it just begins to clump together. 
    Dump the dough onto a floured surface and work into a disc. Wrap in plastic and refrigerate for 2 hours. 
    Remove the disc from the fridge and allow to warm up on the counter for about 5 minutes. Then roll the dough out into a circle about an eighth to a quarter inch thick. For my 10.5 inch pie pan, I rolled my dough out to a circle 14 inches in diameter. 
    Using a bench scraper to coax it off the counter top, gently roll the dough around the rolling pin, then unroll it over the pie pan. Tuck the dough into the corners of the pan, creating a smooth surface at the bottom and the walls of the pan. Roll the excess at the edge of the pan into an even border then create a fluted edge with your index and middle fingers. 
    Prick the bottom of the dough all over with the tines of a fork, then place the pan in the freezer for 15 minutes. Turn the oven on to 375 degrees. 
    Take the pan out of the freezer then line it with parchment paper and fill with dried beans. Bake for 15 minutes. Remove the beans and the parchment then brush the entire crust with the egg wash. Bake the crust, unfilled for an additional 10 minutes. Turn the temperature down to 350 degrees before baking the filled quiche.

For the filling

  • Place the 3 chilis on a sheet pan. Drizzle them with a little salt and sprinkle them with a little salt. Roast them in a 400 degree preheated oven for 20 minutes, flipping them over halfway through. Remove them from the oven and all them to cool a few minutes before handling.
    Turn the oven down to 350.
    Remove any of the blistered skin from the chilis, then remove the seeds and stems. Mince them and place them in a bowl with the corn.
    Whisk the eggs until no white streaks remain. Whisk in the cream, milk and salt. Add the chilis, corn and cheese. Pour the filling into the par-baked crust. Bake the quiche for 50- 60 minutes. The filling should be completely set but not hard.
    Remove from the oven and let it cool a few minutes before slicing.