Roasted Poblano, Corn & Onion Quiche

Charred garden poblano, sweet onion & corn in a custard — brunch or a slice-cold lunch

1 quiche · 25 min

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1 pie crust, par-baked (or go crustless — just grease the pan)
2 poblanos, roasted, peeled, seeded & sliced
1 onion, thinly sliced & softened
1 cup corn (charred, if you can — a neighbor's is perfect)
1½ cups grated melty cheese — jack + sharp cheddar
4 eggs
1¼ cups half-and-half or cream
½ tsp salt · pepper · ¼ tsp cumin (optional) · cilantro to finish
optional: ½ cup cooked chorizo, bacon, or sausage · a crumble of cotija/feta

What you need

1 pie crust, par-baked (or go crustless — just grease the pan)

2 poblanos, roasted, peeled, seeded & sliced

1 onion, thinly sliced & softened

1 cup corn (charred, if you can — a neighbor's is perfect)

1½ cups grated melty cheese — jack + sharp cheddar

4 eggs

1¼ cups half-and-half or cream

½ tsp salt · pepper · ¼ tsp cumin (optional) · cilantro to finish

optional: ½ cup cooked chorizo, bacon, or sausage · a crumble of cotija/feta

Roast the poblanos. Char them under the broiler or over a flame until blackened all over, then steam in a covered bowl 10 min and slip off the skins; seed and slice. Char the corn in a dry skillet while you're at it.
Par-bake the crust. Blind-bake the crust until set and pale-gold — a raw crust under a wet custard is how you get a soggy bottom. (Skip for crustless.)
Soften the onion. Sweat the sliced onion in a little butter until soft and sweet, 8 min. If you're using chorizo or bacon, brown it now.
Whisk the custard. Beat the eggs with the half-and-half, salt, pepper, and cumin — about one egg per ⅓ cup dairy is the ratio that sets soft, not rubbery.
Layer & pour. Scatter most of the cheese in the crust, then the poblano, onion, corn (and chorizo). Pour the custard over, top with the rest of the cheese.
Bake at 350°F, 35–45 min, until puffed and set with just a slight jiggle at the center — it finishes cooking as it rests. Cool 10–15 min, then cilantro (and cotija) on top.

Steps — tap one to keep your place

1. Roast the poblanos. Char them under the broiler or over a flame until blackened all over, then steam in a covered bowl 10 min and slip off the skins; seed and slice. Char the corn in a dry skillet while you're at it.

2. Par-bake the crust. Blind-bake the crust until set and pale-gold — a raw crust under a wet custard is how you get a soggy bottom. (Skip for crustless.)

3. Soften the onion. Sweat the sliced onion in a little butter until soft and sweet, 8 min. If you're using chorizo or bacon, brown it now.

4. Whisk the custard. Beat the eggs with the half-and-half, salt, pepper, and cumin — about one egg per ⅓ cup dairy is the ratio that sets soft, not rubbery.

5. Layer & pour. Scatter most of the cheese in the crust, then the poblano, onion, corn (and chorizo). Pour the custard over, top with the rest of the cheese.

6. Bake at 350°F, 35–45 min, until puffed and set with just a slight jiggle at the center — it finishes cooking as it rests. Cool 10–15 min, then cilantro (and cotija) on top.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.