I’m going to Florida, I’m going to Florida!! Ok, not for a few more weeks, but I just finalized the dates today, to go visit my friend Torie and her family in Florida – finally!! She just had her third little one, and her first little girl who will just be 2 months old when I get there. I can’t wait to get my hands on that little bundle of cuteness!! Don’t worry, I’ll share pics.
And as if the news of my upcoming travel wasn’t enough excitement, I came home to have this amazing dinner.
For the love of all that is delicious…look at this pie!! Ok, so it isn’t actually a pie, but it’s in a pie crust, so it counts, you feel me? Growing up I was never a fan of quiche. Which really means I thought it was “yucky” so I wouldn’t even try it. As an adult, I don’t eat it often, but I have found a few versions that I really enjoy. This is now one of them. I’ve been on a roll, trying new kinds of peppers this summer, and the Poblano was one on the list. As soon as I saw this quiche on Nicole’s blog, I pinned it and added it to the food calendar. It did get pushed back a week or two but such is life. Now that I’ve eaten it, I am anxious to have company over so that I can make it for brunch!!
Not only is it amazing, but it’s also a great vegetarian option which is always nice to have. I suggest you add this into your breakfast (brunch, breakfast for dinner…) rotation ASAP!!
Roasted Poblano & Potato Quiche
Very slightly adapted from: Prevention RD
- 1 Tbsp extra-virgin olive oil
- 10 oz potatoes (about 4 small), peeled and diced
- 1/4 onion, diced
- 2 large poblanos (or 4 small)
- 3 (whole) eggs
- 2 egg whites*
- 1/4 cup half and half
- 1 frozen pie crust
- 1/2 cup 2% Mexican blend cheese, divided
- salt and pepper, to taste
- Preheat oven to broil (500 F) and place poblanos on a baking sheet to broil 5-7 minutes per side.
- Remove from the broiler and place the charred peppers in a large ziplock bag to sweat for about 10 minutes. Remove from the ziploc bag, and remove the skin, seeds, and stem, and dice.
- Heat olive oil in a large skillet. Add potatoes and cook 7-9 minutes, or until beginning to brown. Add the onion and cook an additional 5 minutes. Add poblanos and heat through, about 2-3 minutes.
- Meanwhile, heat the oven to 425 degrees F, and whisk the eggs (and egg whites if using) together with the half and half in a medium bowl. Season with salt and pepper, to taste.
- Gently poke the bottom of the pie crust several times with a fork and sprinkle half of the cheese on the bottom.
- Spoon the potato/poblano mixture into the pie crust, gently spreading it evenly across the bottom. Slowly pour the egg mixture over the top, allowing it to flow between the rest of the mixture. Top with the remaining cheese.
- Bake 20-24 minutes or until set. Remove from the oven and allow to sit for 5-10 minutes before slicing. Serve immediately.
*If you don’t want to use egg whites, just use 5 whole eggs instead of 3 whole and 2 egg whites