Author Notes: This is a classic combo for a quiche in New Mexico. By the way in New Mexico it is chile, not chili (unless you are talking about chili the stew).
We buy fresh green chile every fall -- enough chile to last us until next fall. Usually that is at least 60 pounds.
Fall is a great time to visit Santa Fe. Every parking lot is filled with green chile roasters who drive up from the south part of the state where they grow chile. As you drive or walk around town you can smell the roasting chile in the air. We buy our chile, watch it get roasted on the spot, and then drive back home and spend a few hours peeling and freezing the chiles and of course, making a quiche or two and some green chile stew.
If you are lazy and/or not fortunate enough to live in New Mexico, you may use canned green Hatch chiles in this recipe. If you want authentic, you should roast your own chile. Use New Mexico green chile or Pasilla/Poblano or Anaheim chiles. If you can find it, you can use frozen green chile (1/4 to 1/3 cup of drained thawed chile).
My favorite way to roast fresh chile is over a gas stove or barbeque grill. Frequently turn the chiles until blackened all over. Put the chile in a plastic bag and let it sweat for a half an hour or so. This will loosen up the skin and make it easier to peel. Then remove the skin by rubbing it with your fingers (wear gloves if you don't want a pleasant burning on your skin, and DO NOT rub your eyes or take out your contact lenses right afterwards.)
This is a classic combo for a quiche in New Mexico. By the way in New Mexico it is chile, not chili (unless you are talking about chili the stew).
slices of bacon
roasted green chiles, seeded (unless you like fiery quiche)
ounces grated sharp cheddar (3/4 cup)
cups milk (whole or 2%)
9" pie crust
- Pre-bake the pie crust in a 375 F oven until golden and baked through. If you under bake the crust the egg mixture might sneak underneath the crust. If you dislike browned edges, work some foil around the edge of the crust after pre-baking it and keep it on while baking the quiche.
- Set oven temperature to 350 F.
- Chop up the bacon into 1" pieces and fry until just crisp. Remove from the pan with a slotted spoon and drain on paper towels.
- Seed and remove the core and stem from the chile. Chop up the chile. If you are using fresh you might want to see how hot the chile is before adding it all to the quiche. The heat level can vary a lot. If using canned, drain before using. (I would use a whole small can, not sure of the number of ounces since I always use fresh or frozen).
- Whisk the eggs in a medium bowl until well combined but don't work them into a froth. Whisk in the milk and salt. Add a generous grinding of fresh black pepper. Stir in the green chile.
- Evenly spread the bacon on the bottom of the pie shell. Now sprinkle on the grated cheese. Give the egg mixture a quick stir to make sure the chile isn't all on the bottom and pour into the shell.
- Place in the center of the oven and bake for 35-40 minutes or until the filling is set in the center. Jiggle the pan to tell if it's set enough. Let cool on a rack for 10 minutes or so before serving.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe