Mexican Green Chili Quiche

This is a clever cross-pollination of a French custard pie and a Mexican casserole, and it works because the corn tortillas do exactly what a pastry crust does, only better in this context. They line the pie plate, soak up the chicken juices and custard from below, and bake into something halfway between a tamale skin and a quiche shell.

Ground chicken gets a generous teaspoon and a half of cumin, red pepper flakes, and canned green chilies, so the filling lands somewhere in the territory of a mild chile verde. The sharp cheddar on top of the chicken layer melts into the custard above it, binding everything in a savory net.

Using evaporated skim milk instead of cream cuts the richness without losing the creamy custard texture. A teaspoon and a half of cornstarch blended in keeps the eggs from weeping or breaking during the long bake.

Test doneness with a knife inserted an inch from the center. If it comes out clean, the custard is set.

Pro Tips

• Crisp the tortilla halves under the broiler for 60 seconds before assembling. This stops them turning soggy on the bottom.
• Drain the green chilies thoroughly. Excess liquid waters down the custard.
• Let the quiche rest 10 minutes after baking. Slicing too soon makes the custard run.
• Use the sharpest cheddar you can find. Mild cheese disappears under the cumin and chilies.

Variations

• Use chorizo instead of ground chicken for a richer, smokier filling.
• Add a layer of black beans between the meat and cheese for extra protein and texture.
• Top with sliced avocado, salsa, and cilantro just before serving for a fresh contrast.