Cheese and Chile Quiche

Name: Cheese and Chile Quiche
Total time: 3 h 10 min
Yield: 8 servings
Ingredients: 1 recipe pastry dough; 1 clove large garlic clove; ¾ teaspoon salt; 1 lb poblano chiles; 6 large eggs; 1 cup whole milk; ½ cup Mexican crema or heavy cream; 2 tablespoons white onion; ½ teaspoon black pepper; ½ lb Monterey Jack cheese; 1 piece tart pan; 1 cup pie weights

A rich and savory quiche featuring roasted poblano chiles and Monterey Jack cheese in a flaky pastry crust. This Mexican-inspired dish combines creamy custard with mild chile heat for a perfect brunch or dinner option.

8 servings

3 hr 10 min

Published October 4, 2025

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Ingredients

•1 recipe pastry dough
•1 clove large garlic clove
•¾ teaspoon salt
•1 lb poblano chiles
•6 large eggs
•1 cup whole milk
•½ cup Mexican crema or heavy cream
•2 tablespoons white onion
•½ teaspoon black pepper
•½ lb Monterey Jack cheese
•1 piece tart pan
•1 cup pie weights

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 375°F.
10 min
2.
Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
30 min
3.
Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
25 min
4.
Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
20 min
5.
Mince garlic and mash to a paste with salt using side of a large knife.
5 min
6.
Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
10 min
7.
Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
5 min
8.
Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
60 min
9.
Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
20 min
10.
To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.
5 min

Cooking Instructions

Put oven rack in middle position and preheat oven to 375°F.

10 min

Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.

30 min

Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.

25 min

Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.

20 min

Mince garlic and mash to a paste with salt using side of a large knife.

5 min

Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.

10 min

Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.

5 min

Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)

60 min

Transfer quiche in pan to a rack to cool at least 20 minutes before serving.

20 min

10.

To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

5 min