Quiche in a Green Chile Shell

Forget pastry. This quiche uses whole green chiles split open and laid flat to line the pie plate, forming an edible shell that’s naturally gluten-free and packed with smoky heat. Chorizo sausage and Monterey Jack cheese fill the chile-lined dish, then a simple five-egg custard gets poured over the top and baked until set.

The chiles soften in the oven and meld into the custard edges, so every slice has a built-in layer of pepper flavor running through it. The chorizo seasons the filling with paprika and garlic so you barely need any extra spice.

Let it stand for 10 minutes after baking. The custard firms up as it cools slightly, and you’ll get clean slices instead of a runny mess.

Pro Tips

• Drain the cooked chorizo thoroughly on paper towels. It renders a lot of grease, and excess fat makes the custard oily and prevents it from setting properly.
• Overlap the chiles slightly when lining the plate so there are no gaps. Custard will leak through bare spots.
• Test doneness by inserting a knife halfway between the center and edge. The center should still jiggle slightly. It finishes setting during the rest.

Variations

• Use roasted poblano peppers instead of canned green chiles for a smokier, meatier shell.
• Swap chorizo for crumbled breakfast sausage for a milder filling.
• Top with salsa, sour cream, and sliced avocado for a full Southwestern brunch plate.