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Chile Relleno Quiche #BrunchWeek

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone.

Chile Relleno Quiche #BrunchWeek

This Chile Relleno Quiche with roasted poblanos, cheese and bacon is perfect for brunch, lunch or dinner.

40 minPrep Time

50 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 2 poblano peppers
  • 1 tablespoon of olive oil
  • 1 sheet of puff pastry, thawed
  • 6 ounces of pancetta diced (or you can use bacon)
  • 1/2 a medium vidalia onion, diced
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon of Mexican oregano
  • 3 eggs
  • 1/2 cup of milk
  • 1/3 cup of sour cream
  • 1/2 cup of shredded cheddar cheese, divided
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black peppe

Instructions

  1. Preheat the broiler.
  2. Line a baking sheet with foil.
  3. Lightly coat the poblano peppers with the olive oil.
  4. Broil for 7 - 10 minutes per side.
  5. When the poblanos are sufficiently blackened, add to a ziplock bag, seal and let steam for 15 minutes while you work on the crust.
  6. Reduce the oven to 425 degrees F.
  7. Spray a tart pan with a removable base with nonstick spray (or lightly butter and flour) and set aside.
  8. Roll out the puff pastry so that it covers a tart pan.
  9. Press into the sides so there is some extra should it shrink a bit in the oven.
  10. Lightly dock the bottom and line with two pieces of foil. Add a thin layer of beans or rice to keep it held down a bit.
  11. Place on a baking sheet and bake for 8 minutes, remove the foil and bake for another 4 minutes or so until lightly browned.
  12. Let cool while you make the filling.
  13. Reduce the oven temperature to 350 degrees F.
  14. Saute the pancetta in a non-stick saute pan.
  15. Remove the pancetta to a paper lined plate and add the onions to the pancetta fat (there should be about 2 tablespoons. If there is extra, remove that so that only 2 tablespoons remain in the pan).
  16. Saute the onions until translucent.
  17. Add the smoked paprika and Mexican oregano and saute for another minute until the spices bloom.
  18. Remove to a bowl and set aside.
  19. By this time, the poblanos should be fully steamed.
  20. Remove from the plastic bag and, using a paper towel, remove the charred skin from the poblanos. Also remove the stem, seeds and ribs.
  21. Dice the roasted poblanos and add to the spiced onion mixture.
  22. In a small bowl, whisk together the eggs, sour cream and half of the cheddar cheese.
  23. Season with the salt and pepper.
  24. By now, the crust should be cool. Sprinkle the pancetta over the base, followed by the onion/poblano mixture.
  25. Pour in the custard and sprinkle the remaining cheese over the top.
  26. Bake for 25 - 35 minutes until the crust is browned and the custard is set.
  27. Let cool for 10 minutes and lightly run your knife along the side of the tart pan.
  28. Carefully separate the tart from the sides of the tart pan and place on a serving platter.
  29. Enjoy!

Nutrition

Calories

1611 cal

Fat

122 g

Carbs

32 g

Protein

96 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
171
https://cookinginstilettos.com/chile-relleno-quiche-brunchweek/

I need to share a story with y’all about this recipe.  Last August, my family and I flew to sunny California to see my cousin Emily marry her Prince Charming, David.  I had not been to Cali to see my family out there in years so a visit was long overdue.  It was a fabulous time – the wedding was gorgeous (love these pics), the venue in San Clemente was perfect and it was right next to the beach.  The day after the wedding, we took a trip to nearby Laguna.  While the little ones played on the beach, some of the fam stayed up on the cliffs by the hotel patio and took in this view.

 

View from Laguna Cliffs | Cooking In Stilettos

 

Ahhh – how calming is that view?  As usual, I digress.  Back to the inspiration for today’s dish.

 

We stayed right near the wedding venue which had a restaurant, Ellie’s Table, right nearby.  The morning after we arrived, everyone met at Ellie’s Table to catch up.  My cousin Mike suggested that I try their Chile Relleno Quiche and, to this day that quiche has haunted me.  Roasted poblano chiles nestled in a rich egg custard with a bit of onion and bacon nestled in a flaky buttery crust – what’s not to love.

 

Chile Relleno Quiche from Ellie's Table in San Clemente | Cooking In Stilettos

 

When Terri and Shaina were talking about #BrunchWeek, the first thing that came to mind was “I need to make that Chile Relleno Quiche.”  Numerous attempts were made, tweaking the filling, figuring out the spice level but what really gave me challenge was the crust.  As y’all know, crust and I have never been on the same page.  While trying to figure out the crust for this recipe, I had crusts that were tough, some that didn’t form correctly, some that just shrunk quicker than my wallet during a shoe sale.  It was a nightmare.  Terri tried to talk me off the ledge and gave me some fabulous pastry crust advice that I will be playing with but as Brunch Week is here, I knew I had to bring this to the party.  So – biting the bullet and wanting a bit of success after so many tries that ended in failure, I brought out the store-bought puff pastry and gave it another shot.

 

This recipe has been quite the labor of love.  Granted, it’s not as pretty as I would like. The puff pastry was a tad less chilled than I would have liked resulting in a bit of shrinking action.  In retrospect, perhaps I should have went with premade pie crust but, all the same, it still is delicious! If you and crust get along perfectly, then by all means make yours from scratch.  If you, like I, have a fear of all things crust – then make it with puff and you will be golden.  The best thing about this is the chile relleno filling – it’s that good.

 

The major component is the roasted poblanos which make this dish.  I roasted them under the broiler, keeping a careful eye on them. After they were blackened and toasty, the poblanos headed to a ziplock bag for a bit of steaming action.  I also made a point to bloom the spices with the sauteed vidalia onions, adding even more flavor.  Finally, while Ellie’s Table used bacon in their quiche, I had some pancetta in the fridge so that added a meaty salty bite.

 

This Chile Relleno Quiche is a show stopper.  Serve with a light arugula salad and it’s perfect for brunch, lunch or even brinner.  It’s up to you whether or not you want to share the recipe – I promise it’s our secret!

 

On to the recipe:

 

Gather your ingredients

 

Chile Relleno Quiche - Ingredients | Cooking In Stilettos

 

Time to roast some poblanos

 

Chile Relleno Quiche - Roasting Poblanos | Cooking In Stilettos

 

Blooming the spices with the vidalia onions

 

Chile Relleno Quiche - Blooming the Spices | Cooking In Stilettos

 

That’s it – enough crust nightmares – let’s go with puff pastry

 

Chile Relleno Quiche - A Crust Cheat | Cooking In Stilettos

 

Cheddar makes everything better, right?

 

Chile Relleno Quiche - Cabot Cheese | Cooking In Stilettos

 

Let’s add the cheesy custard to the filling

 

Chile Relleno Quiche - Adding the Custard | Cooking In Stilettos

 

Now THIS is a quiche

 

Chile Relleno Quiche | Cooking In Stilettos

 

Shall I cut you a slice?

 

Chile Relleno Quiche | Cooking In Stilettos

 

 

 

 

 

Chile Relleno Quiche

Aly M. Cleary | Inspired by Ellie’s Table

Yields 6

This Chile Relleno Quiche with roasted poblanos, cheese and bacon is perfect for brunch, lunch or dinner.

40 minPrep Time

50 minCook Time

1 hr, 30 Total Time

 

 

Save RecipeSave Recipe

 

 

 

 

Ingredients

  • 2 poblano peppers
  • 1 tablespoon of olive oil
  • 1 sheet of puff pastry, thawed
  • 6 ounces of pancetta diced (or you can use bacon)
  • 1/2 a medium vidalia onion, diced
  • 1/2 teaspoon of smoked paprika
  • 1/4 teaspoon of Mexican oregano
  • 3 eggs
  • 1/2 cup of milk
  • 1/3 cup of sour cream
  • 1/2 cup of shredded cheddar cheese, divided
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper

Directions

  1. Preheat the broiler.
  2. Line a baking sheet with foil.
  3. Lightly coat the poblano peppers with the olive oil.
  4. Broil for 7 – 10 minutes per side.
  5. When the poblanos are sufficiently blackened, add to a ziplock bag, seal and let steam for 15 minutes while you work on the crust.
  6. Reduce the oven to 425 degrees F.
  7. Spray a tart pan with a removable base with nonstick spray (or lightly butter and flour) and set aside.
  8. Roll out the puff pastry so that it covers a tart pan.
  9. Press into the sides so there is some extra should it shrink a bit in the oven.
  10. Lightly dock the bottom and line with two pieces of foil. Add a thin layer of beans or rice to keep it held down a bit.
  11. Place on a baking sheet and bake for 8 minutes, remove the foil and bake for another 4 minutes or so until lightly browned.
  12. Let cool while you make the filling.
  13. Reduce the oven temperature to 350 degrees F.
  14. Saute the pancetta in a non-stick saute pan.
  15. Remove the pancetta to a paper lined plate and add the onions to the pancetta fat (there should be about 2 tablespoons. If there is extra, remove that so that only 2 tablespoons remain in the pan).
  16. Saute the onions until translucent.
  17. Add the smoked paprika and Mexican oregano and saute for another minute until the spices bloom.
  18. Remove to a bowl and set aside.
  19. By this time, the poblanos should be fully steamed.
  20. Remove from the plastic bag and, using a paper towel, remove the charred skin from the poblanos. Also remove the stem, seeds and ribs.
  21. Dice the roasted poblanos and add to the spiced onion mixture.
  22. In a small bowl, whisk together the eggs, sour cream and half of the cheddar cheese.
  23. Season with the salt and pepper.
  24. By now, the crust should be cool. Sprinkle the pancetta over the base, followed by the onion/poblano mixture.
  25. Pour in the custard and sprinkle the remaining cheese over the top.
  26. Bake for 25 – 35 minutes until the crust is browned and the custard is set.
  27. Let cool for 10 minutes and lightly run your knife along the side of the tart pan.
  28. Carefully separate the tart from the sides of the tart pan and place on a serving platter.
  29. Enjoy!
Recipe Type: Breakfast
7.6.4
1009

/chile-relleno-quiche/

 

Come see what today’s #BrunchWeek Bloggers are creating!

 

BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.

 

BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

 

BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.

 

BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

 

BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.
Italian Carrot Salad from {i love} my disorganized life.

 

BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.

 

 

#BrunchWeek 2015 - All Prizes

Have you entered the fabulous #BrunchWeek Giveaway yet? Enter HERE to win!

 

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

 

 

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