Corn, Green Chile, Pepper Jack, Cheddar Cheese Quiche Recipe

Make dough

In a large bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 tsp salt. Add 6 tbsp cold diced unsalted butter and 1 tbsp cold vegetable shortening (if using). Use a pastry cutter, two knives, or your fingertips to cut the fats into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter.

Add water and chill

Sprinkle 3 tbsp ice water over the flour mixture, tossing gently with a fork until dough just comes together when pressed. If dry, add up to 1 tbsp more ice water, 1 tsp at a time. Gather dough into a disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).

Blind bake crust

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch circle about 1/8-inch thick. Fit into a 9-inch (23 cm) quiche or pie pan, trim edges and crimp as desired. Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, brush crust with beaten egg (from To Finish) and return to oven for 5–7 minutes until set and lightly golden. Reduce oven to 350°F (175°C).

Sauté aromatics and corn

While the crust chills or during blind bake, heat 1 tbsp unsalted butter in a medium skillet over medium heat. Add 1/2 cup finely chopped yellow onion and sauté 4–5 minutes until translucent. Add 1 minced garlic clove and 1/2 tsp ground cumin; sauté 30 seconds until fragrant. Stir in 1 cup creamy corn and 1/2 cup fresh/frozen corn kernels and cook 2–3 minutes to warm and slightly reduce moisture. Remove from heat and stir in 3/4 cup diced roasted green chiles; set aside to cool slightly.

Whisk custard

In a medium bowl, whisk together 4 large eggs, 1 cup half-and-half (or whole milk), 1 tsp salt, and 1/2 tsp black pepper until smooth and slightly frothy.

Combine filling

To the slightly cooled corn mixture add 1 cup shredded pepper jack cheese and 3/4 cup shredded sharp cheddar cheese, reserving about 1/4 cup of each for topping if desired. Stir to combine. Spread the corn-cheese mixture evenly into the pre-baked crust. Pour the egg mixture over the filling, pressing lightly so the custard fills gaps. Sprinkle reserved cheeses on top and scatter chopped cilantro (2 tbsp) if using.

Bake quiche

Bake in preheated 350°F (175°C) oven for 30–40 minutes, until the edges are set and the center jiggles slightly but is not liquid; an instant-read thermometer in the center should read about 165°F (74°C). If the crust edge browns too quickly, tent with foil.

Rest

Remove quiche from oven and let rest on a wire rack for 10–15 minutes to finish setting before slicing. This ensures clean slices and proper texture.

After resting, optionally sprinkle 1/4 tsp coarse or flaky sea salt over the top and garnish with additional chopped cilantro. Serve warm or at room temperature.