We reinvent this classic of French cuisine with this version of poblano chili quiche with corn, ideal for serving as a starter. Made with a base of corn and flour, this recipe will remind you of the best of both worlds.
1 cup corn masa flour, for the pie crust (125 grams)
1 cup butter, butter for the pie crust (125 grams cut into cubes)
1/2 teaspoons salt, for the pie crust
1 teaspoon REXAL® baking powder, 8 grams
1 pinch sugar, for the pie crust
1 cup whipping cream, for the filling (250ml)
2 eggs, for the filling
1 cup Cotija cheese, for the filling (125 grams)
1 cup Chihuahua cheese, for the filling (125 grams)
1 cup Poblano chile strips, for the filling (125 grams)
1 cup corn kernels, for the filling (125 grams)
1/4 cups onion, for the filling
1 teaspoon garlic powder, for the filling (8 grams)
salt
pepper
sweet elotito, for decoration
Preparation
1h
45 mins
Low
For the pie crust, in a food processor mix the wheat flour, corn flour, butter, salt, Rexal Baking Powder®, and sugar for 1 minute, or until a cohesive dough forms. Place the dough in a bowl, cover with plastic wrap, and let it rest in the refrigerator for 30 minutes.
For the filling, in a bowl mix the whipping cream with the eggs, Cotija cheese, Chihuahua cheese, poblano chili strips, corn kernels, onion, and garlic until well combined. Set aside.
Roll out the dough on a clean, floured surface until it is 5 mm thick, then roll the dough onto a rolling pin and place it over a 25 cm diameter tart pan. Press to fit the dough to the size of the pan.
Pour the quiche filling mixture into the tart until it is filled to ¾ of its capacity and bake for 45 minutes at 180 °C. Set aside and let cool.
Decorate the tart with tender corn, cut a slice, and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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