• prep: 1 hr
• cook: 4 hr
• total: 5 hr

servings:

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

• 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

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