Hatch Chile Papas and Cheese Quiche
Hatch Chile Papas and Cheese Quiche
Ingredients
5–6 Hatch chiles, roasted, peeled, seeded, and diced, about ¾ cup
1 deep-dish pie crust
2 cups Yukon Gold or russet potatoes, peeled and diced into small ½-inch cubes
1 tablespoon olive oil
½ large sweet onion, finely diced
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon crushed red pepper flakes, optional
1¼ cups shredded Colby Jack cheese, divided
3 large eggs, at room temperature
1¼ cups half-and-half
2 teaspoons fresh cilantro, finely chopped
Optional Additions
¼ teaspoon ground cumin
¼ teaspoon smoked paprika
2 tablespoons sliced green onions
Extra roasted Hatch chile for topping
Fresh cilantro, for garnish
Instructions
Roast the Hatch Chiles
If using fresh Hatch chiles, preheat the broiler to high and line a baking sheet with foil.
Arrange the chiles on the baking sheet and lightly coat them with oil.
Broil close to the heating element for about 5 minutes per side, turning once, until the skins are blistered and heavily charred.
Transfer the hot chiles to a covered bowl or sealed bag and allow them to steam for about 10 minutes.
Peel away the loose skins, remove the stems and seeds, then roughly dice the chiles. Set aside.
Par-Bake the Pie Crust
Preheat the oven to 450°F / 230°C.
Fit the pie crust into a deep-dish pie plate.
Cover the dough with crumpled parchment paper and fill with pie weights or dried beans.
Bake on the center rack for 10 minutes.
Carefully remove the parchment and weights, then return the crust to the oven for another 2–3 minutes.
Remove from the oven and reduce the oven temperature to 350°F / 175°C.
Cook the Papas
While the crust is baking, heat the olive oil in a large skillet over medium heat.
Add the diced potatoes and season with about half of the salt and the black pepper.
Cook for 8–10 minutes, stirring occasionally, until the potatoes begin to turn golden and are almost tender.
Add the diced onion and continue cooking for another 5–7 minutes, until the onion softens and the potatoes are completely tender.
Stir in the garlic powder, crushed red pepper flakes, and optional cumin or smoked paprika.
Add the Hatch Chiles
Fold the roasted diced Hatch chiles into the potato mixture.
Cook for another 1–2 minutes, just long enough for the flavors to combine.
Remove the skillet from the heat and allow the mixture to cool slightly.
Prepare the Egg Custard
In a large mixing bowl, whisk the eggs until completely blended.
Pour in the half-and-half.
Add the chopped cilantro and remaining salt.
Whisk until the custard is smooth and evenly combined.
Assemble the Quiche
Place the par-baked pie shell on a rimmed baking sheet.
Spread the Hatch chile and potato mixture evenly across the bottom of the crust.
Sprinkle about 1 cup of the Colby Jack cheese over the potatoes.
Slowly pour the egg mixture over the filling, allowing it to settle around the potatoes and chiles.
Sprinkle the remaining ¼ cup cheese evenly over the top.
Bake
Transfer the quiche to the 350°F / 175°C oven.
Bake for approximately 40–50 minutes, or until the edges are fully set and the center has only a slight jiggle.
If the crust begins browning too quickly, loosely cover the outer edge with foil.
Rest Before Slicing
Remove the quiche from the oven and let it rest for at least 15–20 minutes.
This allows the custard to finish setting and makes the quiche much easier to slice cleanly.
Serve
Slice into wedges and serve warm.
For an extra Southwestern finish, top with fresh cilantro, sliced green onions, additional roasted Hatch chile, avocado, salsa verde, or a spoonful of sour cream.
The finished quiche should have a flaky crust, creamy egg center, tender golden potatoes, smoky Hatch chile flavor, and plenty of melted cheese.