Green Chile Quiche

1. 1
   prep · ~30 min

   Make the pie dough.

   1.Whisk together 1¼ cups flour and ¼ tsp salt in a medium bowl.

   2.Cut in the cold butter cubes with a pastry blender or your fingertips until the mixture resembles coarse crumbs with pea-sized butter bits.

   3.Drizzle in 3 tbsp ice water and gently bring the dough together. Add a few extra drops of water if the dough feels too dry.

   4.Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

   TIPKeeping the butter cold creates flaky layers in the crust. If the kitchen is warm, pop the flour and bowl in the fridge for 10 minutes before starting.
2. 2
   prep · ~30 min

   Blind bake the crust.

   1.Preheat the oven to 375°F (190°C).

   2.Roll out the dough on a lightly floured surface into a 12-inch circle, about ⅛ inch thick.

   3.Transfer to a 9-inch pie dish, trim the edges, and crimp decoratively.

   4.Line the crust with parchment paper and fill with pie weights or dried beans.

   5.Bake for 20 minutes. Remove the parchment and weights, then bake another 8-10 minutes until the bottom looks dry and lightly golden.

   6.Let cool slightly on a wire rack.

   TIPBlind baking prevents a soggy bottom. Don't skip the second bake without weights — it seals the crust.
3. 3
   saute · ~5 min

   Cook the onion.

   1.Heat 1 tsp oil in a sauté pan over medium heat.

   2.Add the chopped onion and cook until soft and translucent, about 4-5 minutes.

   3.Set aside to cool slightly.

   TIPSautéing the onion first removes excess moisture so it doesn't make the quiche watery.
4. 4
   mix · ~1 min

   Whisk the custard.

   1.In a large bowl, whisk together the eggs, milk, and heavy cream until completely smooth.

   2.Whisk in ½ tsp salt, black pepper, and ground cumin.
5. 5
   assemble · ~2 min

   Assemble the quiche.

   1.Reduce oven temperature to 350°F (175°C).

   2.Scatter the chopped green chiles and sautéed onion evenly over the bottom of the blind-baked crust.

   3.Sprinkle the shredded Monterey Jack cheese on top.

   4.Slowly pour the custard mixture over the fillings, letting it settle evenly. Leave a tiny gap at the very top edge.
6. 6
   bake · ~40 min

   Bake the quiche.

   1.Place the pie dish on a baking sheet to catch any spills.

   2.Bake at 350°F for 35-40 minutes, or until the center is just set and still has a slight jiggle.

   3.A knife inserted 1 inch from the center should come out mostly clean.

   TIPThe quiche will continue cooking from residual heat after you pull it out. If the center seems overly liquid, give it 5 more minutes — but don't overbake or the custard will be rubbery.
7. 7
   rest · ~15 min

   Cool before slicing.

   1.Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes.

   2.Slice into 8 wedges and serve warm or at room temperature.

   TIPResting lets the custard firm up cleanly. A hot-from-the-oven quiche will crumble when sliced.

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