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Quiche is usually quite mild in flavor—but never say no to this sassy version. It’s good for brunch, lunch, or supper, and it’s easy to put together, especially if you already have parched green chiles on hand in the freezer. If you’d like to turn down the heat a bit, just substitute fried tortillas for the green-chile crust.
- 1 tablespoon unsalted butter, room temperature
- 6 to 8 large fresh New Mexico hot green chiles, parched (see Notes), peeled, seeded, and deribbed
- ½ pound chorizo or hot Italian sausage, casings removed, meat crumbled, browned, and drained (see Notes)
- 4 eggs
- 1 tablespoon chopped fresh cilantro
- 1 cup light cream
- 1 cup grated Monterey Jack cheese (see Notes)
- 1 small onion, thinly sliced and separated into rings
- 1 tablespoon caribe (crushed Northern New Mexico red chile) or 1 teaspoon pequín quebrado, or to taste
- ½ cup hot salsa, if desired
Preheat oven to 375°F. Butter a 9-inch pie plate, preferably ovenproof glass or pottery. Line pie plate with chiles, opening each one out completely and arranging with points at center of plate. Arrange chorizo in an even layer across bottom of chile crust.
In a separate bowl, beat together eggs, cilantro, and cream. Very carefully pour into pie plate, being sure not to disturb distribution of sausage. Evenly sprinkle cheese over egg mixture, and then place onion rings in a circle just inside edge of pie plate. Sprinkle caribe or pequín evenly over all and bake for 30 minutes, or until a knife inserted in the center comes out clean. Serve with salsa on the side, if desired.
To vary the filling, substitute almost any kind of meat, crab, shrimp, fish, or chicken for the sausage, and use Cheddar in place of the Jack.
How to Parch a Chile:
The true flavor of a chile resides in the flesh of the pod. The ribs and seeds are the source of most of the chile’s heat; you can remove them if a milder flavor is desired. The tough skins of large chiles like New Mexico, California, and poblanos should also usually be removed before use, but I don’t feel that this is generally necessary with smaller chiles such as jalapeños and serranos. These have thinner skins, and are usually so finely sliced or minced that the skins aren’t noticeable in any case.
To parch chiles, begin by dampening a cloth towel and refrigerating it for 30 minutes (or just wrap crushed ice in the towel to chill it). Rinse and drain the chiles, and then pierce each one once near the stem with a sharp knife. If the chile is quite large, pierce it a second time near the tip. Spread the chiles on a baking sheet covered with foil. Broil, turning often, until the skins brown and blister.
As soon as the chiles are evenly browned, remove them from the baking sheet and wrap them in the cold, damp towel. Let them steam for about 10 minutes. If you’re using the chiles right away, peel off the skin in long strips. Otherwise, seal the unpeeled chiles in plastic bags and freeze them. The skin will come off easily when the chiles are thawed.
Pull the stem off each peeled chile. To remove the seeds, hold the chile point up, and then squeeze the pod from the point downward. The seeds will easily squirt out.
© 1987, 2005 Jane Butel