We all know that life is full of lessons to be learned. Some are life altering and often pave out the direction in which we should go. On the contrary, some are innocent and harmless like the failures and successes we see in our kitchens. Okay but to be honest, whenever I have a recipe flop I steam with disappointment and annoyance at myself. That is especially the case when I cook for other people, like that time I attempted to stuff persimmons into homemade ravioli noodles? Yeah, we all ate to our heart's content as we noshed on the "backup" food my mom had prepared, hah! But my ravioli clumped up together in the boiling pot and I had underestimated the amount of sauce we would need. Lesson learned--always always taste test before feeding people. Thank goodness everyone was kind with their words!
I do have a great amount of good news, though! Last Saturday's Women's Ministry brunch was a success in every sense of the word. Oh my...I never truly realized the need for our women to learn the Word together this badly, all while fellowship-ing over a cozy brunch meal. Along with a powerful Bible study, we saw success in the food provided and everyone's belly was satisfied. Definitely a clearing-off-eyebrow-sweat moment for me because my quiche was a success...or so I'd like to think after receiving good feedback.
After discovering the wonders that hatch chile did to my DIY grilled cheese recipe, I knew I had to create one of the quiche variety. I made three different types of quiche but in my opinion (and other women's) the turkey bacon and this hatch chile version were the best. Granted, I have to forewarn you that you might have to up the salt a little bit. I unfortunately ran out of salt in the middle of mixing up the stuff; thus, we ended up with a perfectly cheesy and slightly buttery quiche that was a bit more on the bland side. I suggest adding about 1/4 tsp more salt or a few extra tbsps of Parmesan. If you like it extra spicy then go crazy with the hatch!
This quiche is gluten free as I knew some women needed that special touch, so you don't have to worry about your guests if you follow this exact recipe.
Hatch Chile Quiche with an Oat Crust
Much better version of an old recipe
Makes a whole pie
Ingredients for crust
2 1/4 cup oat flour
3/4 cup cornstarch
3/4 tsp sea salt (or regular)
1 stick (1/2 C) cold butter, small dices
1 cup ice water
oil spray for baking dish
Ingredients for custard
4 large eggs
1 1/2 cup milk of choice***
1/3 cup grated parmesan
1/4 tsp dry thyme
3 tbsp chopped hatch chile
1/2 cup diced onion
For the oat crust preheat the oven at 350F degrees (177C). In a food processor, first process the oat flour, cornstarch, salt. Then add in diced butter and pulse the mixture a few times so it starts to crumble up. Slowly add ice water until it forms a crumbly but pliable dough. Form into a disk (doesn't have to be perfect) and place on a slightly greased pie dish. From the center and outwards, begin to press down and flatten out to the form of the dish. It should be about 1/4 inch thick and if there's extra at the top of the dish, cut it out with your fingers and save if desired. Bake for 18 minutes until slightly baked, but not too crisp or golden. Let it cool as you make the custard.
For the custard, raise oven temperature to 400F (204C) whisk the eggs in a large mixing bowl. Add milk, salt and pepper, parmesan, thyme, hatch chile, and onions. Whisk until thoroughly incorporated. Pour the mixture into the pie crust and bake for approximately 35-38 minutes, or until toothpick inserted comes out rather clean. It still should be somewhat jiggly like regular custard, but uniform. Sprinkle more cheese if desired and serve!
***Cow's milk is always a great choice, but you can certainly sub it with almond milk to lower the calorie intake. And if you want it really rich and wholesome, you can sub half of the regular milk with whipping cream.
This recipe was not sponsored, although I did use the products sent to me by the Hatch Chile Store.
Are you a fan of quiche? If so, what variety? Recipe links are welcome.
How are your failures and successes in the kitchen?
Dish you love to bring to parties and gatherings?