Have you had enough green chile yet? What a silly question!!! For those of you still wondering what to do with all of the green chile you’ve bought or grown, here’s a VERY TASTY idea – Green Chile Quiche with a Pinon (Pine nut) Crust. Everyone is going to love this quiche, even you men that don’t eat quiche. 🙂
The filling for this green chile quiche consists of roasted New Mexico green chile, cilantro, a little onion and garlic, two types of cheese, and, for the bacon lovers, some crispy pieces of slab bacon. If you are vegetarian, just leave out the bacon – it’s still good! The crust is probably the tastiest quiche crust I’ve ever made and has a great texture. It consists of toasted pinon (pine nuts), flour, water and olive oil.
For a complete meal, just add a few slices of fresh tomato. Hope you enjoy!
New Mexico Green Chile Quiche with Pinon Crust Recipe
3 Tbsp. pinon (pine nuts)
¾ cup unbleached AP flour*
¼ cup Spelt flour*
½ tsp. salt
¼ cup water
¼ cup mild tasting olive oil
4 ounce slab bacon*, cut into 1/2″ cubes (optional)
½ medium onion, chopped
4 large garlic cloves, minced
½ cup chopped, roasted fresh red or green chile*, well drained to remove liquid
2 Tbsp. chopped fresh cilantro*
½ cup ricotta cheese
Generous 1/2 cup grated Monterey Jack Cheese
¾ cup half & half
½ cup milk (whole, 2% or skim)
1/8 tsp. salt
½ tsp. mustard powder
- Lightly toast the pinon (pine nuts) in a medium hot skillet.
- Chop fine. (Click to enlarge picture below.) Transfer to a mixing bowl.
- Add the flours and salt. Whisk together to combine.
- Whisk together the water and oil. Pour into flour/nut mixture and stir to combine.*
- Press into the bottom and along the sides of a pie pan.
- Set in the refrigerator until ready to pour in the filling.
- Preheat oven to 375°F.
- If you’re adding bacon, heat a small skillet over medium heat. Add the bacon and cook until brown and crispy. Using a slotted spoon, transfer bacon to a papertowel to drain. Pour out all but 1 Tbsp. of the bacon drippings. Reduce heat to medium low. Go to step 4.
- If you are not using bacon, heat 1 tbsp. olive oil in a small skillet over medium low heat.
- Add the onion and garlic to the skillet and sweat until onion is translucent, about 5 minutes. If the garlic starts to brown before the onion is cooked, turn down the heat.
- Egg/Milk mixture – In a mixing bowl, whisk the eggs. Add the cream, milk, salt, and mustard powder. Whisk until all ingredients are well combined. Set aside.
- Assemble -Add the ingredients to the pie crust in the following order:
- Place dollops of ricotta across the bottom of the crust.
- Top with green chile, then onion/garlic mixture, cilantro, bacon, then the grated Jack cheese.
- Pour the egg/milk mixture into the pie crust.
- Transfer to preheated oven, and bake quiche for 45 – 50 minutes. At 45 minutes test with a toothpick. Stick a toothpick in the middle. If it comes out clean, the quiche is done. If not, bake for another 5 minutes.
- Remove from oven and let rest 5 minutes.
A great complement to this quiche is a side of fresh tomato slices, lightly salted and drizzled with good quality olive oil.
*See Kitchen Notes for more information and possible substitutions.
Flours – If you don’t have spelt flour, just use all unbleached AP flour. If you are on a gluten-free diet, then use whatever GF flours you normally use for crusts.
Making the crust – Chop the pinon as fine as possible. After mixing the dry ingredients with the liquid, you might find the dough too dry or too wet. This is determined by the types of flours you use and environmental factors. If the dough is too dry, add water 1 Tbsp. at a time until it forms a texture that can be pressed into the pie pan. If too wet, add 1 Tbsp. of flour at a time for the right consistency. (NOTE: The pie crust shown in the instructions is from another quiche and does not have the pinon, but you can see how well it pressed into the pie pan.)
Bacon – Cubed slab bacon or crumbled thick cut bacon work best. Crumbled thin bacon gets too soggy during the cooking process. You can usually get slab bacon at a butcher shop.
Roasted chile – For this green chile quiche I used roasted medium hot chile from The Hatch Chile Store and mild fresh red chile from Sichler Farms. This combination yielded a spicy, but not “hot” quiche. You can use any type of roasted chile or even roasted sweet bell peppers for a very mild, sweet quiche. If your chiles are mild, feel free to add as much as one cup chile. Just be sure that you drain your roasted chile or peppers. Too much moisture leads to a watery quiche.
Cilantro – If you have the soap gene, then fresh parsley is a good substitute. You could also use dried Mexican oregano, just reduce the amount to 1 tsp.
If you enjoyed this Green Chile Quiche, then you might also enjoy my Swiss Chard and Leek Quiche.
For more chile recipes, check the Index page of Green and Red Chile dishes.
If you are interested in buying some fresh New Mexico’s green and/or red chile, autumn is the time of year to do it. Check out these New Mexico Suppliers.