Green Chile Quiche

1. 1

   Step 1

   • a.Prepare the Pie Crust (2 minutes + 30 minutes chilling)
   • b.In a large bowl, whisk together the all-purpose flour and 1/2 tsp salt.
   • c.Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
   • d.Sprinkle 3 tablespoons of ice water over the mixture. Gently toss with a fork until the dough starts to come together. Add the remaining tablespoon of water if needed, but do not overmix.
   • e.Gather the dough into a ball, flatten it into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. 2

   Step 2

   • a.Blind Bake the Crust (25 minutes)
   • b.Preheat your oven to 400°F (200°C).
   • c.On a lightly floured surface, roll the chilled dough into a 12-inch circle.
   • d.Carefully transfer the dough to a 9-inch pie plate. Gently press it into the bottom and up the sides. Trim any excess dough and crimp the edges decoratively.
   • e.Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
   • f.Bake for 15 minutes. Carefully remove the parchment paper and weights.
   • g.Return the crust to the oven and bake for another 5-7 minutes, or until the bottom is dry and the edges are lightly golden. Set aside to cool slightly.
3. 3

   Step 3

   • a.Prepare the Filling (10 minutes)
   • b.Reduce the oven temperature to 375°F (190°C).
   • c.Heat the olive oil in a small skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
   • d.Stir in the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
   • e.Spread the cooked onion mixture evenly over the bottom of the pre-baked crust. Top with the drained green chiles and the shredded Monterey Jack cheese.
4. 4

   Step 4

   • a.Assemble and Bake the Quiche (45 minutes)
   • b.In a medium bowl, whisk together the eggs, heavy cream, 3/4 tsp salt, black pepper, ground cumin, and cayenne pepper until the mixture is smooth and well combined.
   • c.Carefully and slowly pour the egg custard mixture over the cheese and chiles in the pie crust.
   • d.Bake for 35-40 minutes, or until the edges are set and the center has only a slight jiggle. The top should be golden brown.
   • e.A knife inserted near the center should come out clean.
5. 5

   Step 5

   • a.Rest and Serve (15 minutes)
   • b.Remove the quiche from the oven and place it on a wire rack to cool for at least 15 minutes.
   • c.This resting period is crucial as it allows the custard to fully set, making it easier to slice cleanly.
   • d.Serve warm or at room temperature.

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