Cheese and Chile Quiche

This is a nice base recipe but it does not something, and that something is probably most easily accomplished by swapping out the cheese for something with more flavor. Or bacon. Also make sure to double check all the inactive time because it definitely adds up.

• trent880

• Denvver, CO

• 9/17/2018

Followed the recipe, although we used a store bought crust from Wegman's and frozen roasted peppers. They were delicious but added too much moisture so the dish was a bit too moist. It was delicious though. I would make it again with some minor modifications, possibly reduce the milk, caramelize the onions and thaw the peppers first.

• maverick21383

• Baltimore, MD

• 10/7/2016

Followed the recipe, and served it at a party with several attendees. It was a bit bland, but for a large group, it makes it nice for people to be able to add cayenne pepper if they wanted the dish to be spicier, but the folks who don't like spicy dishes were able to enjoy it as well.

• bettsie

• Columbus, OH

• 3/21/2014

就像用自制的地壳和tart pan (even used the Mexican Crema-- not hard to find in San Diego). Even though it had decent heat I found it otherwise a little bland. Next time I would maybe add some chorizo and/or a mix of cheddar and jack cheese (as well as more of it). It is also very labor intensive-- I would used canned chiles and maybe pre shredded cheese to make to save time.

• kkotcher

• San Diego, CA

• 1/17/2014

I used a frozen deep dish pie crust and baked according to these directions. I did have to cover the edges to keep them from burning. I used a 16oz jar of medium salsa verde well drained instead of poblanos (I had the salsa and the store did not have poblanos). I used sour cream instead of heavy cream.....and this was delicious! It did make too much filling but I baked this in a separate dish and it was delicious as well! A great brunch with muffins and fruit!

• gannaberry

• Ausitn, TX

• 5/14/2012

I added chicken chorizo to this dish and everyone loved it. It need some zip.

• maggieroth

• 4/26/2012

这道菜就可以了。纹理是相当不错的consistent, but nothing special. I'd say the flavor was on the bland side, I'd use a different cheese, maybe an infused cheddar like horseradish, or add some spice... I also used a graham crust which was an interesting counterbalance to the savory flavors.

• Anonymous

• Philadelphia, PA

• 2/22/2012

I clipped this recipe when it first came out and finally tried it yesterday-wonderful! I used 4 eggs and 2/3rds of the other ingredients (full dose of garlic paste) and baked 45 minutes in a 7 inch crust. Really tasty, will be making this again and again. Can't wait for this years Chile Festival in Hatch! Next time will get the crema; used regular cream this time. Now I need a good wine- Graves, maybe?

• Anonymous

• hot and sunny Tucson

• 6/6/2010

My family LOVED this recipe--even the non- quiche eaters. I did change the recipe as others recommended. I doubled the cheese and used sharp cheddar and romano. I also added pre- made chicken meatballs. Used zucchini. I used the 6 eggs called for in the original recipe and also used the heavy cream. The quiche was really tasty and I will make it again. One note: it took much longer to cook than I anticipated. I literally had to double the baking time.

• Anonymous

• lexington, Kentucky

• 3/1/2010

I have made this twice, today makes 3! Perfect for extra Thanksgiving pie crust! I also use Hatch Green Chilies (we buy a bushel every fall, and de-seed and peel while still warm) from the freezer. I use cheddar and pepperjack cheese, triple garlic, and add about 1-2 tsp. coarse sea salt to onion while sautéing. I line crust with pepperjack b/f custard, then custard, layer of chilies and cheese, repeat. This dish is now our "I'm sick of turkey tradition!" I'm a modifier, but friends and family love it!

• jtothej

• Denver, CO

• 11/29/2009

This quiche is even better for breakfast! But it makes A LOT, so a deep-dish pie crust is a must.

• nadja_pollard

• Houston, Texas

• 1/2/2009

I made this with some of the variations recommended by other reviewers. I doubled the garlic, used 1/2 cup of grated white onion, and substituted Anaheim chiles because I couldn't find poblanos at the store. My guests seemed to really like it, but I thought it was a little bland and uninspired. Maybe the mexican flavors just don't work in a quiche? It was definitely edible, tasty even, but just lacked a certain something to be one of those recipes I will try again and again.

• nikkiwang

• San Mateo, CA

• 6/8/2008

I would definitely make this again; however a deep dish pie crust is a good idea. The 6 eggs mixture made more than a regular 9 inch pie crust could hold.

• hipchic2

• New York, NY

• 12/19/2007

Easy and a beautiful presentation. I agree it needs more garlic and more onion. I added a little crushed red pepper flakes beause I like spicy food. Delicious.

• flicka618

• Dundee, Illinois

• 11/19/2007

I've made this multiple times to rave reviews, but with alterations. First, I saute the onions in some butter. I also roast some sweet corn and add that to the mixture (about 1.5 cups). Finally, I serve it with some fresh salsa, although I think it's excellent by itself.

• Anonymous

• Chicago

• 6/25/2007