Name: Cheese and Chile Quiche
Cook time: 1 hr
Total time: 4 hr
Yield: Makes 6 to 8 servings
Ingredients: pastry dough; 1 large garlic clove; 3/4 teaspoon salt; 1 lb poblano chiles (about 4 large), roasted and peeled; 6 large eggs; 1 cup whole milk; 1/2 cup Mexican crema or heavy cream; 2 tablespoons finely grated white onion (using small teardrop holes of a box grater); 1/2 teaspoon black pepper; 1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups); a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice; pie weights or raw rice

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Photo by Romulo Yanes

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.