Polly's Fiesta Quiche

This quiche swaps the usual Gruyere-and-ham filling for a Southwestern fiesta of diced green chiles, fresh tomatoes, minced onion, and a two-cheese blend of cheddar and Monterey Jack. Cayenne pepper adds a warm kick that runs through the custard.

Five to six eggs whipped with heavy cream create the custard base. A pinch of nutmeg is the secret French touch that rounds out the richness without anyone being able to identify it. The custard puffs up golden during the hour-long bake and sets firm enough to slice cleanly.

Spreading the vegetables and chiles on the bottom of the crust before pouring the custard over distributes the filling evenly. The cheese goes on top where it melts and browns into a golden cap.

Pro Tips

• Whip the egg-cream mixture until light and airy. Air incorporated during beating gives the quiche its fluffy, soufflé-like texture.
• Use a deep-dish pie shell. The filling is generous and a shallow crust overflows.
• The quiche is done when a toothpick near the center comes out clean. The center will still jiggle slightly but firms up during the 10-15 minute rest.
• Let it cool before cutting. Hot quiche collapses and the custard runs. Warm quiche slices beautifully.

Variations

• Chorizo fiesta: Brown crumbled Mexican chorizo and scatter it with the vegetables for a meatier version.
• Black bean quiche: Add drained black beans to the filling for extra protein and a heartier texture.
• Pepper Jack swap: Use pepper Jack cheese instead of Monterey Jack for built-in spice.