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Poblano Chicken and Vegetable Quiche

Poblano Chicken and Vegetable Quiche
  • Prep 15 min
  • Total 60 min
  • Ingredients 12
  • Servings 8
Leslie Limón Quiche is a classic dish of French cuisine, but today we're going to give it a Mexican touch as we add some spicy, roasted poblano chilies. This quiche may be served for dinner or supper, and even midmorning for brunch.

Ingredients

  • 1 Pillsbury™ Refrigerated Pie Crust
  • 3 eggs
  • 1 cup milk
  • 3/4 cup Mexican cream
  • Salt and pepper, to taste
  • 1 cup chicken breast, cooked and cubed
  • 2 roasted poblano chilies, peeled and cut into strips (seeded)
  • 2 Roma tomatoes, chopped
  • 1/2 cup mushrooms, sliced
  • 1/2 cup onions, chopped
  • 1/2 cup corn kernels
  • 1 cup shredded cheddar cheese

Directions

  • 1
    Preheat the oven to 350°F.
  • 2
    Place the pie crust on a 9 inches springform pan. Use a fork to poke the crust all around, so it doesn’t bubble up when baking.
  • 3
    In a large bowl, combine the eggs, milk and Mexican cream. Season with salt and ground black pepper.
  • 4
    In another bowl, combine the chicken, poblano chilies, tomatoes, mushrooms, onions, corn kernels and grated cheese. Place the mixture on the pie dish.
  • 5
    Pour the egg mixture over the chicken and vegetables.
  • 6
    Place the quiche on a baking tray and bake for 45 minutes or until the center of the quiche has completely set. Remove from the oven and let it cool for about 5-10 minutes before serving.
  • 7
    Garnish with a tablespoon of sour cream and a leaf of cilantro, if you wish.

Expert Tips

  • If you like it spicier, you can add 1-2 finely chopped serrano chilies.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Leslie Limón Quiche is a classic dish of French cuisine, but today we're going to give it a Mexican touch as we add some spicy, roasted poblano chilies. This quiche may be served for dinner or supper, and even midmorning for brunch.
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