Poblano & Cheese Quiche

This quiche is inspired by our love of rajas con queso that we often find in Mexican cuisine where poblano pepper strips are combined with cheese and used in tamales or other dishes. What better way to fix that craving than this Poblano & Cheese Quiche. Enjoy these two beautiful flavours in a creamy, rich pie. Indulgent but simple. Serve with a simple and fresh tomato salad to balance the richness of it. Summer on a plate! 



Poblano & Cheese Quiche


-300g Flour

-150g Unsalted butter, cold

-¼ cup water, cold

-Pinch of salt

1 In a bowl, mix the flour and the salt with a fork. 

2 Grate the cold butter onto the flour and mix them together with the fork and your fingers. 

3 Add cold water to the mix a spoonful at a time until the dough comes together. Do not overmix, you should be able to see some butter clusters.

4 Add the dough to a pie form, 24-26cm diameter, and extend with your fingertips all the way up the edges. Once extended, pinch the base of it with a fork and let it rest inside the fridge for 30 minutes.

5 Set the oven to 200°C and pre-bake the pie crust for just 10 minutes. Remove from the oven and add the fillings. 

6 Bake for around 35 minutes or until the middle of the pie sets. Let the pie rest for 20 minutes before serving.


Poblano Crema

-3 Poblano Peppers San Miguel, seeds and stem removed. 

-1 Garlic clove

-Handful of fresh coriander

-50ml Whipping cream

-½ tsp powder vegetable stock (optional)

-Salt and black pepper to taste

1 Remove the seeds and stem from the poblano peppers and add them to a blender with the rest of the ingredients.

2 Blend until combined. Set aside.



-3 Eggs

-250ml Whipping cream

-200g Strong cheese, grated. We used 100g mature Cheddar and 100g Gouda. You can use any strong cheese you like. 

-Salt and black pepper

In a bowl, whisk the eggs by hand just until they start to gain volume. Add the whipping cream, a pinch of salt and fresh black pepper. Mix well. 

To assemble the quiche

1 Add the grated cheese to the pre-baked quiche crust and distribute evenly. 

2 Add the egg and cream mixture and then spoon big dollops of the poblano crema randomly. You don’t need to use all the crema. 

3 With a knife, swirl the poblano crema to create a marble effect when it bakes.

4 Bake in the oven at 200°C for 35 minutes or until the centre of the quiche sets. 

5 Let the quiche rest for at least 20 minutes before serving. 


To Serve

Serve the Poblano & Cheese Quiche with a simple and fresh tomato salad. We just mixed different tomatoes with thinly sliced red onions and dressed them with a drizzle of extra virgin olive oil, a little bit of red wine vinegar and salt and pepper. 


Most likely, you will have some poblano crema leftover but fear not, you will find uses for it! We brushed some of it on chicken as a marinade before grilling it. It is delicious. Use it as a spread in wraps or serve it as a dipping cream with your lunch. Poblano peppers are so tasty and not spicy at all. If you have never tried them before, this is a perfect way to try them and find out why are they so popular in Mexican gastronomy. 




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