ReceptnaptárChile Pie (Crustless Chili and Cheese Egg Custard Pie)
Chile pie is a crustless pie from the home cooking of the American Southwest and northern Mexico, really a simpler, chilli-laced relative of quiche. The green chillies go in the bottom of the dish, followed by the cheese and the egg and cream mixture. It slices well, it is filling and vegetarian, and with a fresh salad it makes a light lunch or brunch.
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Ingredients
Method
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- Preheat the oven to 160 °C and butter a 22-23 cm pie dish.
- Line the bottom of the dish with the chilies and sprinkle with the cheese.
- Beat the eggs, stir in the cream and garlic salt, and pour over the cheese.
- Bake for about 40 minutes, until the custard is set.
- Serve cut into slices.
Source: Project Gutenberg – Chile Pie – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Drain the chillies and blot them with kitchen paper, because any water left in them will dilute the custard.
- Bake at a low temperature, 140 °C in a fan oven. The centre is right when it barely wobbles.
- Let it rest for 10 minutes before slicing so that the custard sets and the slices do not fall apart.
Frequently asked questions
How long does it keep?
For 3 days in the fridge, covered. It is tasty cold too, or you can reheat it slice by slice in the oven.
How hot is it?
That depends on the type of chilli. Mild Anaheim or poblano chillies barely sting, whereas jalapeños are hotter, so you need fewer of them.
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