Recipes

Poblano Enchilada Quiche

Cuisine: Mexican

Type: Light Meal

Serves: 6

Source:
Attributes:	Quick and Easy, Healthy, Vegetarian
Comments:	This is healthy and delicious! A nice vegetarian option.
Serving Suggestions:	The salad is optional, of course.

Ingredients:

4 large eggs
3/4 cup heavy cream
Kosher salt and freshly ground black pepper
3 tbs. extra-virgin olive oil
1 small to medium poblano pepper, seeded and thinly sliced
2 scallions, thinly sliced
Instructions:
1/2 cup (or more!) shredded Mexican blend cheese
1 can (10 ounces) red enchilada sauce, choose your heat
3-4 6” corn tortillas, one kept whole, the others halved
1 jicama
Juice of one lime
1/2 cup cilantro, chopped

Instructions:

1. Preheat oven to 400°F. Whisk the eggs, heavy cream, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Heat 1 tablespoon olive oil in a large non-stick skillet over high heat. Add the poblano, season with 1/4 teaspoon salt, and cook, stirring occasionally, until charred in spots, 5 to 8 minutes. Using tongs, add the poblano to the egg mixture along with the scallions and all but a few tablespoons of the cheese. Stir to combine.

2. Give the skillet a quick wipe with a paper towel to remove most of the oil. Pour the enchilada sauce into the skillet and heat until bubbling. Remove from the heat. Using tongs, dip the whole tortilla in the sauce, coating both sides. Place into the bottom of a 9” pie plate that has been lightly coated with spray oil. Dip the tortilla halves in the same manner and place around the sides of the pie plate, rounded side up. Four halves should cover a 9” pie plate, but sometimes we’ve used six halves either to get a bit more tortilla, or because our pie plate was slightly larger. Reserve the remaining sauce.

3. Pour the egg mixture into the tortilla crust. Sprinkle evenly with the remaining cheese and drizzle with 3 tablespoons of the reserved enchilada sauce. Bake until golden, slightly puffed, and set, about 25 minutes.

4. Meanwhile, peel the jicama and cut into matchsticks. Toss with lime juice, cilantro, 2 tablespoons olive oil, and 1/4 cup of water in a bowl. Season with salt and pepper.

5. Reheat the remaining enchilada sauce and spoon over the top of the quiche when done. Cut the sauce with a little water if needed. Serve with the jicama.

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