Quiches remind me of a few things: Holiday breakfast with family, fancy luncheons or cute brunches with the girls. It’s an easy thing that feeds a lot of people. When I was younger, I was intimidated by cooking quiches. I guess because it sounds so fancy? But really, it’s not hard to make at all. Even the most beginner cook can make one, I promise. It’s a little time consuming but as long as you know how to whisk some eggs and fry some bacon…you’ll be just fine!
Y’all probably know by now that I love to put a Mexican spin on just about anything. Including this quiche. Poblanos are one of my favorite peppers to work with. They have a very mild spice and have a lovely taste. Poblanos are used often in Mexican cuisine so I’ve always had a love for them. The best way to cook them, in my opinion, is to broil them in the oven to blister the skin. Then place them in a plastic bag to allow the steam to soften the skin. Peel it off, remove the stems and seeds and dice it up. You can also blister it over a hot flame, but I think the oven works better.
Personally, I love to serve this with some buttery cheesy grits or some roasted potato hash. A side of assorted fruit or a simple salad is also delicious. If you’re doing brunch, serve with mimosas or a Bloody Mary. Yum!
DID SOMEONE SAY, BRUNCH?
PRODUCTS I LOVE:
CHEESY POBLANO & BACON QUICHE
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Serves: 4- 6
- 1 frozen pie shell, thawed
- 1 poblano pepper
- 1/2 yellow onion, small dice
- 2 slices bacon
- 4 large eggs
- 1/4 cup milk
- 1/2 cup heavy cream
- 2 tbsp sour cream
- 1 tsp kosher salt
- 1/4 tsp smoked paprika
- 1 cup cheddar cheese, shredded
- Preheat the oven to a high broil.
- Place the poblano pepper on a baking sheet and then place in the oven on the middle rack. Cook for 5 minutes and then flip the pepper. Cook for 5 more minutes or until all sides are blistered.
- Remove from the oven and immediate place the pepper in a plastic bag. The steam will allow the skin to be easily pulled off. Let it steam in the bag for 10 minutes. Use a paper towel to peel the skin off. Remove the seeds and stem. Dice into small squares. Set aside.
- Lower oven temperature down to 375 degrees F.
- Fry the bacon in a pan. Remove and drain on paper towels. Dice into small squares. Set aside.
- Place the onion in the hot pan with the bacon drippings. Cook for a few minutes until onion is soft. Drain onion on paper towels. Set aside.
- Combine eggs, milk, heavy cream, sour cream, salt, and paprika. Whisk in a large bowl.
- Once combined, add in poblano, onion, bacon and 1/2 cup of the cheddar cheese. Stir together.
- Place your pie shell on a baking sheet so that it’s easier to place in the oven.
- Carefully pour the egg combination into your pie shell. Stir around gently so that the poblanos, onion and bacon are all equally dispersed.
- Sprinkle on the remaining 1/2 cup cheddar cheese on top.
- Place in the oven for about 35-40 minutes or until the center is set.
- Remove from the oven and let cool 10-15 before serving.