Hatch Green Chile & Vidalia Onion Quiche
1/2 vidalia onion, or one small onion, diced
4 oz can hatch green chiles, do not drain
3/4 cup heavy cream or half & half
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
1 cup pepperjack cheese, shredded
1/2 cup cheddar cheese, shredded
9 inch quiche crust - prebaked
I prepare my crust while the onions and green chilies are being sauteed
Quiche Crust Recipe at bottom.
Prepare & Pre-Bake the pie crust (you can make homemade or use a store bought pie crust)
Preheat oven to 380 F degrees.
While the pie crust is pre-baking, place a pat of butter with green chiles and onion into a saute pan and cook for 10 minutes. In a large bowl, whisk together the eggs, cream, milk, salt & pepper until combined, stir in half the pepper-jack cheese. Set aside.
Remove the pie crust from the oven and sprinkle the remaining half the pepper-jack cheese onto bottom of crust, top with green chile & onion mixture Pour the egg mixture on top. Sprinkle cheddar cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper.
Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days.
*1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised.
(I used 2% and heavy cream)
*Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Since this has a spicier kick - I went with pepperjack and cheddar.
Quiche Crust ~ Homemade
1 1/4 cups flour
1 stick COLD butter, cut into small cubes
1/2 tsp salt
4 Tbs COLD water
Add flour and salt to food processor, pulse 2-3 times. Add in the COLD butter and pulse 3-4 times. Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball. Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche. Pre baking will help a little bit from having a 'soggy bottom' quiche!
Recipes & Photos by: Diane Baker for Canning and Cooking at Home