Green Chile and Cheese Quiche
Ingredients
-
1 cup all-purpose flour
-
½ cup cornmeal
-
½ teaspoon salt
-
½ cup unsalted butter
-
4 tablespoons chilled water
-
4 large eggs
-
1 cup sour cream
Tools
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
knife
-
liquid measuring cup
-
food processor
-
fork
-
immersion blender
-
pie pan
-
cooling rack
-
plastic wrap
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Make the crust
In a food processor, combine the flour, cornmeal and salt. Pulse a few times to combine. Sprinkle the butter cubes over the dry ingredients and pulse the mixture until most of the butter pieces are pea-sized, about 6 pulses.
food processor
1 cup all-purpose flour
measuring cups
½ cup cornmeal
½ teaspoon salt
½ cup unsalted butter
measuring spoons
Add the ice water
Sprinkle the ice water over the crust mixture and pulse until moist clumps form, about 6 pulses. If needed, sprinkle additional ice water in by the tablespoonful, pulsing between each addition, until the dough holds together.
4 tablespoons chilled water
Line the pie pan
Press the dough evenly into the bottom and up the sides of a 9” pie pan. Use a fork to prick holes all over the crust (including the sides) and cover the dough with plastic if desired. Place in the freezer and chill at least 30 minutes, up to 2 days.
pie pan
fork
plastic wrap
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 425°F on the Bake cook mode using the button below.
June Oven
Bake the crust
Transfer the pie pan to the middle shelf of the oven. Bake the crust 20 minutes, until it is set and starting to brown on the edges. June will notify you when the crust is ready.
Cool the crust and preheat the June Oven
Remove the crust from the oven and transfer to a cooling rack to cool completely or until the crust is not too hot to touch, at least 20 minutes. When ready to continue, preheat the oven to 325°F on the Bake cook mode using the button below.
cooling rack
Start the quiche filling
In a large bowl, combine the eggs, sour cream, corn starch, garlic powder, salt and pepper. Use an immersion blender to blend the filling until very smooth. Alternatively, whisk the filling until smooth.
4 large eggs
large bowl
1 cup sour cream
2 teaspoons corn starch
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
immersion blender
Finish the quiche
Sprinkle about half of the mozzarella and jack cheese over the crust bottom, then sprinkle the drained chiles over the top. Gently pour in the quiche filling (to avoid disturbing the cheese and chiles too much), then sprinkle the remaining cheese over the top.
4 ounces shredded mozzarella
7 ounces diced green chilies
4 ounces shredded Monterey Jack
Bake the quiche
Place the pie pan the middle shelf of the oven. Cook the quiche 45 minutes, until the filling is just set. If desired, follow on-screen instructions to keep cooking.
Cool and serve
Remove the quiche from the oven and transfer to a cooling rack. Allow the quiche to cool at least 10 minutes before slicing into wedges and serving. Serve warm or at room temperature.
knife
