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Kitchen Guy's
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1 pie crust, blind baked until lightly golden brown
1 large garlic clove 3/4 tsp. salt 1 pound fresh chilies, roasted, peeled and seeded
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6 large eggs
1 cup whole milk 1/2 cup heavy cream 2 Tbsp. onion, finely grated 1/2 pound Monterey Jack cheese, grated
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Here's how to make it:
Preheat oven to 375. Mince garlic and mash to a paste with salt, using the side of a large knife.
Discard seeds, ribs and stems from Poblanos, then pat dry and cut into 1/3-inch wide strips. Whisk
together eggs, milk, cream, onion, garlic paste and pepper in a lage bowl until just combined, then
pour into par-baked tart shell.
Sprinkle cheese and chilies over custard and bake until custard is set, about 50 to 60 minutes.
Transfer quiche in a pan to a rack to cool at least 20 minutes before serving.
This quiche can be baked one day ahead and chilled, covered. Reheat, uncovered in a 325 oven until
just heated through, about 25 minutes.
Send your questions and comments to me at chefjim@kitchenguy.biz