I was going to post another “healthy” recipe tonight, but this quiche was calling to me, and I just couldn’t resist. You can probably guess how well I do with my New Year’s resolutions. Actually, we are already in the second week of January, and I am still bringing my lunch to work, so I'm not doing too badly! It helps I love having leftovers for lunch, and this quiche was just as good for lunch the next day as it was the day I made it.
I came up with the recipe for the quiche filling using some of my favorite ingredients as you can see here and here, and I love it. But, the crust is a standout. Pioneer Woman recommends this crust, and I can’t believe how flaky it is. My daughter proclaims the crust “amazing.” High praise indeed!
Check out the Emile Henry pie dish I got for Christmas. I love it! Thanks Dad and Lynn!
Green Chile and Chorizo Quiche
½ recipe of Perfect Pie Crust
¼ lb Mexican Chorizo
2 poblano peppers
1/3 cup chopped green onions
¼ cup chopped cilantro
1 ½ cup half and half
1 cup pepper-jack cheese, shredded
1 cup cheddar cheese, shredded
½ teaspoon salt
¼ teaspoon ground pepper
Place the poblano peppers on a baking sheet, and set them under the broiler until they blister and turn black, turning occasionally. Put the peppers in a paper bag and for 10 minutes. Remove the peppers from the paper bag, stem, seed and chopped them. Set aside. Remove the casing from the chorizo, and brown in a skillet until crumbly. Drain the chorizo well.
Preheat oven 350°F. Roll out the Perfect Pie Crust and place it in a deep-dish pie dish. Layer in the chorizo, cheese, green onions, peppers and cilantro. In a small bowl beat the eggs, half and half, salt and pepper. Pour the egg mixture over the chorizo and cheese mixture. Place the pie plate on a baking sheet, cover loosely with aluminum foil and place in the oven. Bake until the quiche is no longer jiggles, about 1 hour.