Roasted Poblano Quiche with Fresh Pico

Ingredients for Quiche

3 poblano peppers

2  large shallots (the more the merrier!)

4 cloves garlic

1 handful of cilantro ( will use stems only)

¼ lime

6 eggs

½ cup milk (I use coconut milk but any milk of your choosing)

1 big spoonful of sour cream (can also skip and add a dash more milk)

1 bag chihuahua cheese

Cumin

Mexican hot sauce ( I use Valentina)

1 pie crust, you can do store bought or I use this recipe to make it from scratch.

Very easy to do and with the extra dough you can use as a top for a pot pie!

https://www.crazyforcrust.com/favorite-all-butter-pie-crust/

Fresh Pico

½ jalapeño

¼ red onion

Handful of large Grape tomatoes ( or a full size tomato)

2 garlic cloves

Handful of cilantro

¼ lime

Directions

I like to use all organic ingredients when possible, also if there is an ingredient you do not like you can skip it! If you think of something you think would be tasty, add it! That is how I approach all recipes.

The fun thing about this dish is you can easily make it your own and avoid items you do not eat and substitute with others.

Rinse all produce and pat dry. 

Turn your oven broiler on high and put poblano peppers on a cookie sheet, squirt with fresh lime juice and sprinkle in salt. Broil each side for a few minutes (3-4) to get good coloring on the skin. Keep an eye on them as some broilers can get very hot very fast. Also if no broiler you can place them on your stove top burner on the open flame to get the skin full of color as well

Let the peppers cool. Dice the 4 cloves of garlic and do a thick chop to the shallots add to a Sautee pan with a bit of butter and let cook down for around 5 minutes. Sprinkle with salt. 

If you use a store bought crust leave in the fridge while you are prepping the rest. If you went with the homemade crust allow it to sit at least 30 minutes in the fridge prior to filling.

Set oven to 400 degrees and take out a mixing bowl for egg filling. Crack in 6 eggs, ½ cup milk, and one large scoop of sour cream. Take a small handful of cilantro; I prefer to use only the stems for this (remove all leaves). Fine chop the stems as if they were chives. Add to egg mix with salt, pepper a few dashes of cumin and a few drops of your preferred hot sauce. For this dish I went with Valentina. 

Take blistered poblano peppers, peel off most of the skin, remove the seeds/stems and chop into cube sized pieces. Take out pie crust and layer a handful of Chihuahua cheese, half the poblano peppers, and the shallot/garlic mix in to the crust. Layer another handful of cheese first then more poblano peppers, and shallot/garlic mix. Poor egg mix over top. Top with a sprinkle of cheese and fresh cracked pepper. Put in the oven at 400 degrees F for 40 minutes until golden brown and egg mixture is cooked through. Check around the 35 minute mark depending how hot your oven runs.

While the quiche is in the oven prepare the fresh pico. 

Dice the tomato, jalapeno, red onion, garlic and cilantro. I like to dice them on the smaller side and you can add more of any ingredient or less to your preference. You won’t need a full ¼ of a red onion normally just a few pieces is adequate. Squirt with fresh lime juice, salt and a tiny drop of olive oil.

Once the quiche is done let cool for a good 10 minutes as it will be very hot, cut pie style pieces and top with fresh pico. This is a great meal with fresh squeezed orange juice or even a Margarita! Even better is a Sundays Best live stream and in home dance party!