Roasted Poblano, Artichoke and Manchego Quiche
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Chilling Time: 3 hours Cook Time: 1 hour 15 minutes
Head for Spain with this quiche, and serve with a Rioja alongside a few other small dishes for a memorable make-at-home tapas supper or brunch. This recipe includes a yummy crust, but if you wish, you can use a good-quality store-bought crust and just whip up the filling and bake it off.
2¾ cups (357 grams) unbleached, all-purpose flour, plus more for dusting
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 sticks (1 cup/8 ounces/16 tablespoons) unsalted butter, cut into small pieces and refrigerated
1 large egg
2 tablespoons cider vinegar, chilled in a cup with 1 large ice cube
½ red onion, peeled and minced (about ¼ cup)
1 green bell pepper, cored, seeded, and minced
1 red bell pepper, cored, seeded, and minced
1 orange bell pepper, cored, seeded, and minced
1 teaspoon kosher salt
3 tablespoons olive oil
1 teaspoon freshly ground black pepper
4 poblano peppers, roasted and roughly chopped (see Kitchen Tips)
3 garlic cloves, peeled, halved and grated, any green centers discarded
4 Grilled Artichoke Hearts, roughly chopped
8 large eggs
1½ cups heavy cream
1½ cups whole milk
2 cups Manchego cheese
- Make the crust: In a food processor, combine the flour, salt, and pepper and pulse to combine. Add the chilled butter and pulse until the mixture has the texture of pebbles, with a few chunks. Add the egg and chilled vinegar and pulse until the entire mixture looks like small pebbles and can be mashed together with a spoon.
- Lightly flour a work surface and shape the dough into a disc. Cut in half and pat each piece flat. Wrap each with plastic wrap and refrigerate until chilled, at least 2 hours and up to 2 days.
- When the dough is chilled, spray 2 (9-inch) tart or pie pans with nonstick vegetable oil spray. Lightly flour a work surface and place 1 piece of dough on it. Roll out into a rough 14- to 15-inch square with a thickness of ¼ inch. Gently fold the dough in half and then in quarters. Place the center point into the middle of one of the prepared pans and unfold so the dough covers the pan. Tuck the dough snugly around the bottom edge of the pan. Then roll the rolling pin over the top edge of the pan to remove any excess dough. Poke a few holes in the dough with the tines of a fork. Line with a layer of parchment paper, letting it hang over the sides by about 5 inches. Repeat with the other piece of dough. Refrigerate until chilled, about 1 hour or up to 2 days.
- When you are ready to bake, preheat the oven to 425°F. Blind-bake [LINK TO GLOSS] the crusts: Remove the crusts from the refrigerator and line each with another layer of parchment paper. Add baking beans or pie weights and bake for 12 minutes. Remove from the oven. Remove the weights or beans using the edges of the parchment paper to lift them out together. Return the crusts to the oven and bake for 3 to 4 minutes or until pale brown in color and no longer soft in the middle. Remove from the oven and let cool. Reduce the temperature to 350°F. (If you are using store-bought crusts, follow the instructions on the package to prep them. They often do NOT require blind-baking for making quiches.)
- While the crust is blind-baking, make the filling: Spray a rimmed baking sheet with nonstick vegetable oil spray. Place the onions and bell peppers on it, sprinkle with the salt and pepper, and drizzle with the oil, toss to coat and spread out into a single layer. Roast, stirring occasionally, for about 15 minutes, until the onions are translucent and browned on the edges and the vegetables have reduced in volume by one-third. Add the roasted poblanos, garlic, and artichokes, stir well, and cook for 1 minute. Remove from the oven and set aside.
- In a large mixing bowl, whisk the eggs well. Add the cream and milk, and whisk well again. Sprinkle 1 cup of the cheese evenly into each cooled crust and add half of the artichoke mixture to each. Pour half of the egg mixture into each. Bake for 45 to 50 minutes, until the centers are firm and not jiggly.
- To grill peppers, heat a grill to high heat. Rub each pepper with a little olive oil and place on the hottest part of the grill. Let the peppers grill, turning occasionally with tongs, until the skin blackens all around. If you prefer to roast them the night before, preheat the oven to 350°F. Rub each pepper lightly with a little olive oil, place on a baking sheet, and roast for 50 minutes to 1 hour, until tender but not brown. If you have a gas stovetop, you can put the oiled peppers right on the grates of the hottest, highest flame you have and allow them to blacken all round, turning them occasionally with large tongs and working in batches as necessary. Whichever way you cook them, place the warm peppers into a bowl and cover with plastic wrap. Cool to room temperature. Peel off the skin. Cut open and remove the stems and seeds. It’s fine if there is a little burned skin left on the peppers. Do not rinse them. Proceed as your recipe instructs.
- The chemicals in chili peppers that cause that wonderful feeling of heat on the tongue can cause a not-so-wonderful feeling if they get into your eyes—and can share the love with other foods on your menu. To avoid cross-contamination, avoid touching your face or eyes after cutting and trimming hot chilies. Change work surfaces and knives. Some cooks wear plastic gloves.