Poblano Chili Quiche

Name: Poblano Chili Quiche
Prep time: 105 min
Cook time: 45 min
Yield: 8
Cuisine: Francesa
Ingredients: 1 cup wheat flour, for the pie crust (125 grams); 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

Rexal

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.

Reviewed by Editorial Team of Kiwilimón

Published: 09-10-2020

Preparation

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.