Rajas con Crema Quiche Recipe. Rick Martínez didn’t develop up consuming rajas con crema; the primary time he tried the dish was about three years in the past, as he was researching for his cookbook, Mi Cocina. “The flavors have been acquainted, but it surely was a mixture of issues that I had by no means had earlier than,” he says. “And to me it was simply so comforting.”
What he did develop up consuming, and loving, was quiche. His mother had one recipe in her repertoire, doubtless given to her on an index card by one among her coworkers, that combined spinach, Swiss cheese, tomatoes, and celery seed.
“That is the ’70s and ’80s, so quiches weren’t loopy frequent, definitely in Texas,” Martínez says, however he and his dad all the time anticipated quiche night time. So when he thought to mix the flavors of rajas con crema with quiche, it felt fated. “It’s one thing very new after which mashed up with one thing very previous and comforting,” he says. “And so the mixture is simply form of final consolation meals.”
The rajas con crema quiche emphasizes the dish’s creaminess and mellowness, mixing gentle baked egg with cream, queso fresco, and candy, starchy corn. It’s additionally made even richer by being baked in a deep-dish pie pan (Martínez makes use of one from Oxo).
“You’re getting that pop of charred poblano. However, every little thing else is simply tremendous wealthy and creamy and eggy,” he says. There’s additionally, maybe, a extra historic cause these flavors go collectively; Martínez notes the French occupation of Mexico resulted in “various French affect, significantly within the central a part of the nation in Mexico Metropolis.” French staples like bechamel sauce and crepes have since discovered a house in Mexican delicacies.
Rajas con Crema Quiche With Tomatillo-Serrano French dressing Recipe
Like all quiche, this one is adaptable relying on what you might have. Martínez says if you will discover Mexican corn, it’s starchier and extra toothsome than its sweeter American counterpart, however both will work wonderful.
Additionally, in case your grocery doesn’t have queso fresco, farmer’s cheese or dollops of ricotta will provide you with that creamy however recent texture. Right here, Martínez pairs the quiche with a tomatillo French dressing.
Which could be drizzled on prime or tossed with a aspect salad, however the quiche works properly with any acidic salsa or aspect. “It’s going to be good if in case you have a bit of one thing to cleanse the palate,” says Martínez, “after which return in as if it was your first chunk.”
For the crust:
2 teaspoons sugar
1½ teaspoons sea salt
2 cups all-purpose flour, plus extra for floor
5 tablespoons chilly unsalted butter, reduce into items
3 tablespoons chilly lard or vegetable shortening
1 tablespoon apple cider vinegar
5½ tablespoons ice water
For the filling and meeting:
2 giant poblano chilies
2 tablespoons unsalted butter
¼ giant white onion, chopped (about ⅓ cup)
1 garlic clove, finely chopped
1 giant ear of corn, kernels eliminated or 1 cup frozen corn, thawed and drained
1 tablespoon sea salt
8 giant eggs, at room temperature
2 ½ cups entire milk
1 cup crema (Mexican bitter cream) or bitter cream
4 ounces (¾ cup) crumbed queso fresco or farmers cheese
For the tomatillo-serrano French dressing:
8 ounces tomatillos, husks eliminated, rinsed and quartered
¼ small white onion, roughly chopped
1-2 serrano chilies, roughly chopped (seeds eliminated for gentle warmth)
1 garlic clove, peeled
1 tablespoon mild agave syrup or honey
2 teaspoons sea salt
⅓ packed cup cilantro leaves and tender stems
½ cup extra-virgin olive oil
romaine or little gem lettuce leaves, for serving
1 (9-inch) deep dish (2-inch deep) pie plate
For the Crust
Step 1: Pulse the sugar, salt, and a couple of cups flour in a meals processor till mixed. Add the butter and lard and pulse till the combination resembles coarse meal with a couple of items of butter and lard seen, about 15 one-second pulses. With the motor working, drizzle within the vinegar and ice water and pulse till the dough remains to be crumbly however simply holds collectively when squeezed (add 1 teaspoon water at a time if needed, however watch out to not overwork the dough).
Step 2: Prove the dough onto a piece floor. Knead 1 to 2 instances, urgent simply to include any shaggy items. Flatten right into a 6-inch-wide disk. Wrap with plastic wrap and chill for not less than 3 hours.
Step 3: Organize a rack within the heart of the oven and preheat to 425 levels. On a frivolously floured work floor, roll out the dough to a 15-inch spherical. Switch to a 9-inch deep-dish (6-cup) pie plate. Decide up the sides and permit the dough to stoop down into the dish, letting the surplus dough hold over the sting of the rim. Trim the dough, leaving a couple of 1-inch overhang. Fold the overhang below; pinch and crimp. Chill half-hour.
Step 4: Line the dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake till the crust is dry across the edges and simply starting to frivolously brown, 25 to 35 minutes.
Fastidiously take away the parchment and weights and cut back the oven temperature to 350 levels. Bake till the crust is about and begins to brown within the heart, 10 to fifteen minutes. Switch to a wire rack and let cool.
Do forward: The dough could be made 3 days forward; maintain chilled, or freeze as much as 2 months. The crust could be baked someday forward; tightly wrap and retailer at room temperature.
For the Filling and Meeting
Step 1: Utilizing a gasoline range or grill on excessive warmth, char the poblanos straight over the flame, resting the peppers on the grates, till charred on all sides, about 4 minutes per aspect. Alternatively, organize a rack straight below the broiler and preheat to excessive.
Char the poblanos on a rimmed baking sheet below the broiler, turning sometimes, till charred on all sides, 2 to 4 minutes per aspect. Switch to a big bowl, wrap tightly with plastic wrap and let steam for 20 minutes.
Fastidiously take away the stems, peel, and seeds from every pepper (use gloves if in case you have them!). Chop and put aside till prepared to make use of.
Step 2: Warmth the butter in a big skillet (ideally cast-iron) over medium and prepare dinner onion, garlic, corn, and 1 teaspoon salt, tossing sometimes, till frivolously browned, 6 to eight minutes. Add the poblanos and prepare dinner till any extra liquid evaporates and combination is dry, about 1 minute. Let cool, about half-hour.
Step 3: Organize a rack within the heart of the oven and preheat to 325 levels. Mix the eggs, milk, crema, and a couple of teaspoons of the salt in a blender on medium-low pace till utterly clean and homogenous, about 30 seconds.
Step 4: Place the pie plate on a rimmed baking sheet. Sprinkle the cheese evenly over the underside of crust. Prime with the poblano combination. Pour half of the custard into the crust. Switch the quiche to the oven, then rigorously pour the remaining custard into the crust (including the remaining this manner will forestall it from spilling in the course of the quiche’s switch to the oven).
Bake the quiche till its edges are set however its heart barely wobbles, 55 to 75 minutes (it is going to proceed to set after baking). Switch to a wire rack and let cool for not less than 3 hours earlier than slicing.
Do forward: The quiche could be baked 1 day forward. Tightly wrap and chill. Serve heat or at room temperature alongside greens drizzled with the French dressing.
For the French dressing
Step 1: Puree the tomatillos, onion, serranos, garlic, agave syrup, and salt in a blender till clean. Add the cilantro and puree till the cilantro is finely chopped. With the motor working on low pace, drizzle within the oil till emulsified. Style and season with salt or agave if needed. To skinny the dressing, add a tablespoon or two of water and regulate the seasoning. Makes 2 cups.
Dina Ávila is a photographer in Portland, Oregon.
Recipe examined by Ivy Manning