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?
SHRIMP + ANDOUILLE IN A FIRE ROASTED TOMATO SAUCE OVER WHITE CHEDDAR GRITS
FRIED CHICKEN BISCUIT SMOTHERED IN CHORIZO GRAVY
BLT SANDWICH WITH CANDIED BACON + CHIPOTLE MAYO
PRODUCTS I LOVE:
CHEESY POBLANO & BACON QUICHE
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Serves: 4- 6
INGREDIENTS:
- 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
DIRECTIONS:
- 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.
Just made this last night for Boss’s Day brunch and it was a huge hit! The ratio of liquids to solids is just right, the poblanos and caramelized onion give it amazing flavor. I made a lot of quiches and frittatas for my kids when they were growing up because the picky eater liked them. This quiche is perfect and definitely going into my rotation. Thanks for sharing!!
Thanks so much for sharing! Glad to hear it was a big hit!! It’s one of my families favorites 🙂