Creamy Onion & Chilies Lorraine
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Southwestern quiche with whole green chilies stuffed with Monterey Jack cheese, arranged in a pie crust and baked in a creamy French onion soup custard with Swiss cheese, dry mustard, and hot sauce.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis 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.
Ingredients
Directions
Bake pie crust at 450℉ (230℃) for 7 minutes.
Reduce temperature to 375℉ (190℃).
Rinse chilies and pat dry with paper towels.
Make a lengthwise slit in a chili, place a strip on Monterey Jack cheese inside.
Repeat with remaining chilies.
Place chilies in pie crust spoke-fashion.
In medium bowl, stir soup.
Gradually, add milk and half and half.
Add remaining ingredients except olives, mix well.
Pour mixture over chilies.
Bake on cookie sheet for 1 hour or until knife inserted in center comes out clean.
Let stand 10 minutes before serving.
Garnish with olives.
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