Creamy Onion & Chilies Lorraine

This is a quiche Lorraine that took a road trip through the Southwest.

Whole green chilies get stuffed with strips of Monterey Jack cheese and fanned out spoke-style in a pie crust. Then the real twist: condensed French onion soup becomes the base of the custard, mixed with milk, half-and-half, eggs, and shredded Swiss cheese. The onion soup adds a savory depth that you’d normally have to build from scratch with caramelized onions.

Dry mustard and a dash of hot sauce sharpen the custard without making it spicy. The heat here comes from the green chilies, and it’s gentle. The Monterey Jack melts inside each one, so you get pockets of gooey cheese throughout the filling.

Par-bake the crust first for 7 minutes. This prevents a soggy bottom once the custard goes in.

Kitchen Tips

• Pat the chilies completely dry after rinsing. Water on the surface creates steam pockets in the custard and leaves wet spots.
• Place the pie plate on a cookie sheet before baking. Catches drips and makes it easier to pull from the oven.
• The quiche needs 10 minutes of rest after baking. Cutting it immediately means runny slices.
• Test for doneness with a knife in the center. It should come out clean, not coated.

Variations

• Bacon Lorraine: Crumble cooked bacon into the custard for a more traditional Lorraine with the Southwestern chilies still in play.
• Roasted poblano: Use fresh roasted poblano peppers instead of canned green chilies for a smokier, more robust flavor.