Hatch Chile and Juliet Tomato Quiche

Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Buffer this pageEmail this to someoneShare on LinkedIn

Prep 20 mins   Bake 35 mins   Eat 55 mins

Hatch Chile and Juliet Tomato Quiche

Hatch Chile and Juliet Tomato Quiche

Have you seen the Hatch Chiles at the market? I was faced with a big pile of them when I walked into my little Vons store. So, I scooped up about 10 of them and decided to get creative. A night at the Hollywood Bowl was the perfect opportunity. I told my friend I would bring “something with tomatoes” from the never-ending supply of tomatoes from my garden. I had a home-made pie crust and some grated Kerrygold Dubliner cheese in my freezer.  I always have eggs.  Hatch Chile and Juliet Tomato Quiche was, well, hatched.

I literally assembled this in less than 20 minutes, after a quick trip to buy some light cream. While the chiles were roasting on the barbecue, I mixed together some eggs with half and half. Set that aside.

I roasted my chiles on the grill and diced them for the quiche.

I roasted my chiles on the grill and diced them for the quiche.

Roasting chiles is fun. With a gas barbecue at the ready, I put them on and after they were charred and droopy, I put them in a plastic bag to steam off their skins. Click here to see the whole process on roasting peppers or chiles.  Hatch chiles from New Mexico are available August-September.  Choose mild ones.  I’ve stashed a supply of roasted and diced chiles in my freezer now, so that I can make this at other times during the year. If Hatch chiles aren’t available, try Anaheims, which are a paler green and the same shape (long and skinny).

Choose small tomatoes like these Juliets for a quiche.

Choose small tomatoes like these Juliets for a quiche.

Next slice the beautiful Juliet tomatoes. I have been treating my home grown tomatoes like gold this year. I smile every time I do something really special with them and this was going to be great!

The last step is to pour the egg/cream mixture into the pie shell.

The last step is to pour the egg/cream mixture into the pie shell.

Rolling out the pie crust was a cinch. I had a disc of pie dough in the freezer that I put in the refrigerator to thaw earlier in the day, so I just tossed around some flour, rolled it out and within a few minutes the dough was in my pie tin.  Click here to see a primer here on how to make and roll out a home-made crust.

Hatch Chile and Juliet Tomato Quiche

Hatch Chile and Juliet Tomato Quiche

It all came together so quickly. I was proud of my little creation. 35 minutes in the oven and both it and I were golden. Just enough time to get dressed up and gather my picnic supplies into my cooler. I nestled the quiche into a casserole cover, photographed it and placed it at the top of my rolling cooler with kitchen towels to protect it. I was like a protective mama to make sure the cooler was not tipped and when the security guy opened my cooler, he commented on how nice and warm it still was.  We ate like kings with our picnic of the Hatch Chile and Juliet Tomato Quiche along with Grilled Mexican Street Corn and Rosemary Chicken spread around us in the cheap seats at the Hollywood Bowl. Our senses were filled with great food and magical music as we listened to the Los Angeles Philharmonic and pianist Marc-Andre Hamelin play Beethoven’s Emperor Piano Concerto.  On a hot summer evening, it doesn’t get any better than this!

Print This Recipe

Hatch Chile and Juliet Tomato Quiche

2 Mild Hatch chiles
20 small tomatoes, halved
2 Tablespoons fresh herbs, such as basil, oregano, marjoram
4 large eggs , lightly beaten
1 cup light cream (1/2 & 1/2)
1/2 teaspoon salt
pinch Fresh-ground black pepper
1 pie dough for 9-inch pie
1 cup grated cheddar cheese (try Kerrygold Dubliner)

1. Roast Hatch chiles on a grill or in the oven until charred. Place in a plastic bag and twist to let steam for about five minutes or longer if you have the time.  Once chiles have steamed, pull out of plastic bag.  Remove as much skin as you can and pull the seed pod from the stem.  Use water sparingly to wash away remaining seeds, then dice.

2. While chiles are working, get remaining ingredients ready.  Slice Juliet tomatoes in half lengthwise.  Pull herb leaves off stems, tear leaves apart if they are large and set aside.

3. In a small bowl with a spout, whisk eggs and mix in cream, salt and pepper

4. When ready to assemble, roll out a pie crust and place in a 9″ pie plate.

5. Place diced chiles, tomatoes, herbs and cheese into the pie plate and mix to distribute evenly.

6. Pour egg mixture over it all and place in the center of the oven.  Bake in a 375° oven for about 35 minutes or until eggs are set and top is golden.  Insert toothpick in center to test.  It should be relatively dry.

Servings: 6  371 calories per serving

Oven Temperature: 375°F

Leave a Reply

*