Overlook the old baking sheet and concentrate on the quiche. It is very rich, yet light in texture with tantalizing flavors. Next time out, egg beaters with just an egg or two and half and half instead of heavy cream should work and make it somewhat healthier. The tortilla crust is something worth trying with other fillings. We’ll work on that in the Gringo Gourmet Academy Test Kitchens and report on the trials soon.
POBLANO ENCHILADA QUICHE
4 large eggs
¾ cup heavy cream
Kosher salt and freshly ground pepper
3 Tbsp extra-virgin olive oil
1 small to medium poblano chile pepper, stemmed, seeded and thinly sliced
2 scallions, thinly sliced
½ cup shredded Mexican blend cheese (or cheddar, or pepper jack or plain jack cheese)
1 10 oz can red enchilada sauce
4 six-inch corn tortillas, three cut in half
Preheat oven to 400°. Whisk the eggs, heavy cream ½ tsp salt and a few grinds of pepper in a large bowl. Heat 1 Tbsp olive oil in a large nonstick skillet over high heat. Add the sliced poblano pepper, season with salt and pepper and cook until tender and charred in spots: 5-8 minutes. Add to egg mixture along with scallions and all but two Tbsp cheese, stir to combine and set aside.
Pour the enchilada sauce into the skillet and heat until bubbling; remove from heat. Using tongs, dip the whole tortilla in the sauce until coated. Place in a 9-inch pie plate. Dip the tortilla halves in the sauce and arrange around the sides of the pie plate with the curved sides up, they will overlap a little. Reserve the remaining sauce.
Pour the egg mixture into the tortilla “crust”, smooth out the poblanos in and sprinkle on the remaining cheese. Drizzle with about three Tbsp of the remaining enchilada sauce. Bake until golden, slightly puffed and set – about 25 minutes.
Reheat leftover enchilada sauce, cut the quiche into six wedges and plate. Drizzle with heated enchilada sauce. Serve with a simple tossed salad or the jicama recipe below.
Optional Jicama Side Dish
1 pound to pound and a half jicama
Juice of 1 lime
½ cup chopped cilantro
Peel the jicama and slice into matchsticks. Toss with lime juice, cilantro, 2 Tbsp olive oil and ¼ cup water. Season with salt and pepper and serve with the quiche.