Anna Berman, Seattle
Episode: KCTS 9 Cooks at Home
Ingredients for Crust
Ingredients for Filling
Preheat oven to 400 degrees and grease a 9 x 13-inch baking dish.
Whisk together crust ingredients and evenly spread over the bottom of the baking dish. Bake in the preheated oven for 15 minutes. Remove from oven.
If you are lucky enough to have a gas stove, use it to roast the poblano peppers. Place the peppers directly over medium-high flame, and continue to roast until the skin is black and blistered. Use a pair of long tongs to rotate the peppers while roasting, to ensure even cooking. Once done, place the peppers into a bowl and cover tightly with plastic wrap. Why? You might ask. Covering the peppers with plastic will create steam inside the bowl, separating the skin of the peppers from the flesh and making them very easy to peel. Do not rinse your peppers - along with the water, you will wash away all the delicious flavor you just worked so hard to create! Instead, pull the skin off the peppers using a paper towel. Seed the peppers and roughly chop. If you don’t have a gas stove, you can roast the peppers in the oven under the broiler.
Remove the skin from linguica links and dice into 1/4-inch pieces. Heat a large skillet over medium-high heat. Add linguica and onion and cook for about 10 minutes, stirring often. Add diced poblano peppers and cook for another 3 to 5 minutes.
In a separate bowl, whisk eggs, milk and salt and pepper to taste.
Sprinkle 2 ounces of the cheese and cilantro over the cornbread crust. Evenly spread linguica mixture over cilantro and cover with the egg mixture and remaining cheese. Bake at 400 degrees for 20 minutes, or until eggs are set and cheese has melted. Remove from oven
Preheat broiler to high and place the quiche under the broiler for 60 to 90 seconds, just until the cheese bubbles up and browns nicely.
Allow the quiche to sit for 10 to 15 minutes and serve.