Creamy Corn Green Chile Queso Quiche

Bringing together the sweet creaminess of corn, the mild heat of green chiles, and the savory bite of cheese, all nestled within a buttery, flaky crust, this quiche combines the best of Southwestern-inspired ingredients to create a truly memorable dish with the satisfying balance of textures and tastes that warms your heart.

 

Creamy Corn Green Chile Queso Quiche

 

Crust:
12 Tbs. ice-cold butter, cubed into 1″ pieces
3 cups all-purpose flour
1 large egg
1 Tbs. apple cider vinegar
3-4 Tbs. ice cold water
6 oz. cheddar cheese, shredded

water, and pulse again until a bit more doughy and still slightly beady.

 

Mix the flour and salt together in a large bowl. 

 

Add the butter.

Using a pastry cutter or two forks, cut the butter and cheese into the mixture until it resembles coarse meal or pea-sized bits.

Measure 1/2 cup of water in a cup. Add ice. From that, measure 1/2 cup of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tbs. at a time, and stir with a rubber spatula or wooden spoon after each added Tbs. Do not add any more water than you need to. 

 

Stop adding water when the dough begins to form large clumps.

 

Drizzle in the vinegar and continue to cut into more beads.

Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. 

 

Form it into a ball. 

 

Flatten into a 1-inch-thick disc using your hands.

Wrap tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).

When rolling out the chilled pie dough discs to use in your pie, always use gentle force with the rolling pin. 

 

Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll into a standard 9″ pie crust size** (which means, slightly larger in order to push the dough up the sides and cover all surfaces).

 

Preheat the oven to 400 degrees. 

 

Meanwhile, prepare the filling.

Corn Green Chile Queso Filling:
14 oz. canned creamed corn
10 oz. Ro-Tel Diced Tomatoes & Green Chilies
8 oz. cream cheese, softened to room temperature 
8 oz. cheddar cheese, shredded
3 large eggs
salt and pepper

Fresh cilantro

 

In the bowl of the food processor, whir together the cream cheese, cheddar, eggs, salt, and pepper until smooth.

 

Add the corn and green chilies, pulsing until somewhat smooth, but still a bit chunky. Add fresh cilantro, if desired.

 

Transfer to the prepared pie crust (reserving the leftovers for omelettes 😉).

 

Bake for 30-35 minutes, until golden brown.

 

Chill to slice and serve, topped with fresh cilantro.