Hatch Chile Corn Quiche
Recipe GLPRc1040570a89b18
A savory quiche featuring roasted Hatch chiles and sweet corn kernels in a creamy custard, baked in a buttery pie crust. This hearty dish works beautifully for brunch, lunch, or dinner and serves eight.
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Ingredients
1 unbaked pie crust (homemade or refrigerated store-bought)
4 slices bacon
1/2 cup olive oil (if needed for cooking)
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 eggs
1/2 cup heavy whipping cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Preheat your oven to 450°F. Roll out the pie crust dough to a 12-inch circle, about 1/8-inch thick. Transfer the dough to a 10-inch tart pan by rolling it up on the rolling pin and unrolling it over the pan. Gently press the dough into place and fold any overlapping edges inward.
Using a fork, prick the bottom of the crust all over at 1/4-inch intervals to prevent puffing during pre-baking.
Cut a square of aluminum foil 4 inches larger than the pan and lightly butter the shiny side. Place the foil over the crust with the buttered side facing down and form it into a pouch. Fill the foil pouch with dried beans or pie weights, ensuring they cover the entire bottom and press against the sides.
Bake the weighted crust for 10 minutes at 450°F.
Remove the foil and weights. Prick the crust bottom again with a fork.
Return to the oven and bake for a few minutes more until the pastry begins to brown and start separating from the pan sides. Remove and cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Once cool, place the crust back in the tart pan. Reduce oven temperature to 375°F.
In a skillet over medium-high heat, cook the bacon until crisp, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
If needed, add olive oil to the skillet to ensure there is about 1 tablespoon of fat total. Add the chopped onion and cook over medium heat, stirring occasionally, until softened and translucent, about 4-5 minutes.
Remove the skillet from heat. Crumble the cooled bacon into small pieces.
Place the corn kernels in a food processor fitted with a knife blade and pulse a few times until the kernels are chopped but not puréed—you want some texture remaining.
Transfer the chopped corn to a large bowl. Add the bacon crumbles, cooked onion, roasted Hatch chile, and cheddar cheese. Stir until well combined.
In a separate bowl, whisk together the eggs, heavy cream, flour, salt, and black pepper until smooth.
Pour the egg mixture into the corn mixture and stir gently until fully combined.
Pour the filling into the pre-baked tart crust, spreading it evenly.
Bake at 375°F for approximately 40 minutes until the quiche is lightly browned on top and set in the center. The internal temperature should reach 160°F when measured with an instant-read thermometer.
