By Julie Etra

This recipe has no particular ethnicity or origin but is really a fairly simple quiche that uses poblano chilies instead of flour for the crust. It is not spicy as in ‘hot’ or ‘picante’ but the poblanos lend a smoky, rich flavor, and crunchy texture. Every time I have made it has been a hit, and can be served hot or cold, and garnished with your favorite salsa or eaten plain. The only trick is matching quantities with your pie plate, and you definitely want to use a pie plate as when the peppers are roasted, pealed, split open with seeds and membranes removed, they are then placed in the pan with the stem or wide end along the rim, and narrow end towards the center, just like a slice of pie. Add more or less onion and garlic, according to your palette. Continue reading Poblano Pie →