Calabacitas Quiche is a vegetarian's delight. Quiche filled with summer squash, corn, and roasted green chile, complemented with feta and cheddar cheese makes a mouthwatering meal.
*See Kitchen Notes for more information, substitutions, and related links.
Preheat oven to 375°F.
For the crust, combine the flour, salt and oregano in a bowl. Stir to combine.
Whisk together the oil and water. Pour into the dry ingredients and mix well.
Press the dough into the pie/quiche pan. (I use a large rubber spatula to spread across the bottom and my fingers to press to the sides of the pan). Make sure there are no holes in the crust to prevent leakage under the crust. Place in refrigerator until ready to assemble.
Add the squash and onion, and saute’ over medium heat for about 1 minute.
Add the garlic, chile, and corn and continue to sauté. After a couple of minutes, turn up the heat to evaporate most of the moisture in the skillet*. Your onions should be translucent and the squash somewhat soft. Remove from the heat and set aside.
Spread the vegetable mixture evenly on top of the feta. Top with the cheddar cheese.
Bake in preheated oven for 45 minutes or the center is firm to the touch or a toothpick stuck in the center comes out clean.
Remove from oven and let cool 5 minutes before serving. The quiche can be cut into 4 - 6 servings.
Roasted Green Chile - The amount you use depends on how hot the chile is and how hot you want the quiche. I use a medium spiced chile, allowing for 1/2 cup.
The Cheese - The first time I made this I used Monterey Jack for the base cheese, but found that this quiche needed something with a little more bite to it. I made it again with feta which was so much better. It added the bite and a little saltiness that complementary the vegetables nicely. Cotija or queso fresco also works.
Evaporation of liquid - Too much liquid in a quiche leads to runny results. So try to evaporate most of the moisture from the cooked vegetables, but don't let the squash get mushy. You want them soft so that the moisture is extracted, but there is a fine line between soft and mushy IMO.
Recipe author: MJ of MJ's Kitchen