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Hatch Chile Juliet Tomato Quiche recipe at FreshFoodinaFlash.com
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5 from 1 vote

Hatch Chile and Juliet Tomato Quiche

I developed this recipe when I was preparing something in a hurry for a picnic. I keep grated cheese and homemade pie crusts in the freezer, which I can grab for a quick meal like this. I plan ahead by thawing the pie crust in the refrigerator first. 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).
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Brunch, dinner, Main Course
Cuisine: French
Servings: 6
Calories: 371kcal

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • In a small bowl with a spout, whisk eggs and mix in cream, salt and pepper
  • When ready to assemble, roll out a pie crust and place in a 9" pie plate.
  • Place diced chiles, tomatoes, herbs and cheese into the pie plate and mix to distribute evenly.
  • 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.
  • Oven Temperature: 375°F
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Nutrition

Calories: 371kcal