Fajita veggies are 100% quiche-able! For a milder pie, choose cubanelles or bell peppers, add some poblanos or banana peppers for medium heat, and sprinkle in jalepenos or habaneros for truly spicy fare.
ingredients
1 10" Pie Crust, homemade or store bought
2 Tablespoon Olive or Vegetable Oil
1 Teaspoon Cumin Seeds
12 oz Bell Peppers or Chilies of choice, thinly sliced lengthwise
8-10 oz (about 2 medium) Onions, finely chopped
10 ounces (1 1/4 Cups) Milk
4 Eggs
3 Grams (1/2 teaspoon) Table Salt, plus additional for sprinkling
4 oz Semi-hard Cheese, such as cheddar, monterey jack, or smoked gouda
.5 - 1 ounce Fresh Herbs, such as chives or cilantro, chopped, optional
deviations & tips
For a more decadent pie, replace up to 5 ounces of the milk with half-n-half or cream.
the method
Pre-heat oven to 375 degrees. Press pie crust into 10" pie pan and set aside. (Blind bake, if desired, for a flakier crust.)
Heat oil over medium. Add cumin seeds and fry for a minute or 2 until fragrant. Add onions and chilies and saute until soft yet still firm. Make sure that all the liquid has evaporated. Sprinkle in salt to taste; the chili mixture should be properly seasoned on its own.
Saute until no liquid remains.
In a large mixing bowl, whisk together milk, eggs, 1/2 teaspoon salt, and fresh herbs (if using).
Spread cheese in the bottom of prepared pie crust and top with chili mixture. Carefully pour milk mixture into pie pan. The mixture should settle into the crevices and self-level.
Bake for 40-45 minutes or until center is set and top is golden brown. The internal temperature should read between 165F and 175F. Let cool for about 10-15 minutes before cutting.
Poblano Quiche with Cheddar & Smoked Gouda