- Chef's Knife: A versatile knife ideal for slicing, dicing, and chopping ingredients evenly for the quiche.
- Cutting Board: Durable cutting board to safely chop your ingredients without damaging countertops.
- Mixing Bowls (2): Set of 2 mixing bowls for combining ingredients and whisking your quiche filling.
- Silicone Pie Pans: Silicone pie pans with a removable bottom for easy transferring of your quiche.
- Quiche Ring: A ring baking pan to ensure even cooking and a nice shape for your cheese and Chile quiche.
- Measuring Cups: Set of measuring cups in both liquid and dry measurements for accurate ingredient portions.
- Digital Scale: Precision digital scale to weigh ingredients precisely, ensuring the perfect quiche filling balance.
- Parchment Paper: Nonstick parchment paper to line your silicone pie pan, making cleanup easier and preventing sticking.
- Rolling Pin: Rolling pin for flattening pie dough or creating crusts if your recipe calls for them.
- Electric Mixer: Electric hand mixer with attachments for easily whisking together your quiche ingredients and filling.
pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large), roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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