Friday, October 30, 2009

Chipotle Pork & Cheddar Quiche

This was my first time making a quiche, and considering it went over very well, it won't be my last. This was extraordinarily simple and delicious. Andy seemed to love it, seeing as he ate it for lunch the next day. This is unusual because he's an avid believer of not eating the same thing twice in a row (which I don't understand why you can't have things two days in a row, but to each his own). This was inspired by these mini quichelettes over at La Fuji Mama blog.


1 & 1/4 cup flour
11 tablespoons unsalted butter, softened
3 eggs
1 teaspoon salt, divided in half
1 lb. ground pork
1/2 teaspoon ground chipotle chili powder
1/2 cup shredded cheddar cheese
1/2 teaspoon minced chives
1 cup heavy whipping cream
1 teaspoon garlic powder
fresh ground black pepper

Preheat oven to 375 degrees.

This crust was simple, but full of flavor. Just mix flour, butter, 1 egg, and 1/2 teaspoon of salt in bowl until mixture forms clumps. Then gather into a firm ball.

Line a greased pie dish with the crust mixture and press down until whole pan is covered. You should have just enough to cover the whole dish and the sides.

Heat a large skillet under medium high heat and cook your pork until no longer pink. Season with the chipotle chili powder, garlic powder, salt, and pepper. Take off heat and set aside.

In a separate bowl, combine the remaining two eggs, heavy whipping cream, remaining 1/2 teaspoon salt, and pepper. Beat by hand until well combined.

To assemble quiche, line bottom layer with ground pork (I had a good amount left over, but Andy used it as a garnish for his quiche pieces so it didn't go to waste). Then top with cheddar cheese and chives. And finally fill rest of quiche with the egg/cream mixture (you should have just enough to perfectly fill the dish).

Bake for about 30-40 minutes, until your crust is golden brown. Let rest for 10 minutes before slicing. Serve topped with extra cheese or leftover ground pork.

This was a great weeknight meal. I loved how every bite was simple and delicious. The quiche was creamy inside, but not runny. The pork just added a nice subtle depth of flavor and the crust was simple to die for. Enjoy!


  1. Peggy, you have just made a perfect quiche, with soft creamy filling, lots of cheese and that lovely inviting surface!

  2. looks quite rustic and delicious well done and thanks for the share :) xxx

  3. What a wonderful quiche! My fiance doesn't like pork..think we could try it with chicken?

  4. oh yeah! any protein, really, would work! =)



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