Hatch Chile Corn Quiche
Recipe GLPR50ecda0acb177c
A rustic yet elegant quiche featuring roasted Hatch chiles and sweet corn kernels bound together with bacon, sharp cheddar, and a silky custard filling. The crispy pie crust provides the perfect foundation for this flavorful brunch or dinner centerpiece that combines Mediterranean flavors with classic French technique.
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Ingredients
1 unbaked pie crust (homemade or refrigerated store-bought)
4 slices bacon
1/2 cup olive oil (as needed)
1/2 cup chopped onion
3 cups fresh or frozen (thawed) corn kernels
1 roasted, peeled, seeded, and chopped Hatch chile
1/2 cup grated cheddar cheese
2 large eggs
1/2 cup heavy whipping cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Butter for greasing (as needed)
Dried beans or pie weights for blind baking
Directions
Preheat the oven to 450°F. On a lightly floured surface, roll out the unbaked pie crust to a 12-inch circle about 1/8 inch thick.
Wrap the dough around your rolling pin and carefully unroll it over a 10-inch tart pan. Gently press the dough into the bottom and sides of the pan, then fold in any overlapping edges.
Using a fork, prick the bottom of the crust at 1/4-inch intervals to prevent puffing during pre-baking.
Cut a square of aluminum foil about 4 inches larger than the tart pan. Lightly butter the shiny side, then flip it over (shiny side down) to form a pouch. Fill the pouch with dried beans or pie weights.
Place the foil pouch into the crust, pressing it gently against the bottom and sides to ensure the weights cover the entire surface.
Bake the crust for 10 minutes, then carefully remove the foil and weights. Prick the bottom once more with a fork.
Continue baking for 3–5 minutes longer until the edges just begin to color and the pastry starts to separate from the pan. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the crust has cooled, place it back into the tart pan. Reduce the oven temperature to 375°F.
Cook the bacon in a skillet over medium heat, stirring occasionally, until crispy. Transfer to a paper towel–lined plate.
Leave about 1 tablespoon of bacon fat in the skillet; if there is not enough, add olive oil to reach that amount.
Add the chopped onion to the skillet and cook over medium heat, stirring frequently, until softened and translucent, about 5–7 minutes. Remove from heat.
Place the corn kernels in a food processor fitted with a knife blade. Pulse several times until the kernels are roughly chopped but still retain some texture; do not over-process into a purée.
Transfer the chopped corn to a large mixing bowl. Crumble the cooled bacon and add it to the bowl along with the cooked onion, roasted Hatch chile, and grated cheddar cheese. Stir to combine.
In a separate bowl, whisk together the eggs, heavy cream, flour, salt, and pepper until smooth and well combined.
Pour the egg custard mixture over the corn and bacon mixture and stir gently until everything is evenly distributed.
Pour the filling into the cooled, pre-baked tart crust, spreading it evenly.
Bake at 375°F for 40 minutes, or until the quiche is lightly browned on top and a knife inserted near the center comes out clean. The internal temperature should reach 160°F for food safety.
Remove the quiche from the oven and let it rest for 5–10 minutes before slicing. Serve warm or at room temperature.
