Poblano Pepper & Corn Quiche

4 large eggs
2 tablespoons honey or maple syrup
1/4 cup refined melted coconut oil at room temperature – or avocado oil
1 cup milk (you can also use unsweetened almond milk)
1/4 cup organic cornmeal like bob's red mill
2 tablespoons cornstarch
1 teaspoon Taco Tuesday
1 teaspoon Let the Beet Drop
2 cups frozen sweet corn kernels - you can also use canned sweet corn, drained or 2 ears fresh corn
4 scallions thinly sliced
1 fresh or fire-roasted poblano chile in cubes – you can also use 1/2 cup pickled sliced Jalapenos

Preheat the oven to 375 F / 190C degrees.
In a large mixing bowl, beat the eggs until smooth. Whisk in the honey and coconut oil until the honey is more or less dissolved. Stir in the milk, followed by the cornmeal, cornstarch, seasonings, corn kernels, chopped chiles and scallions. Whisk until just combined.
Lightly grease an 8 x 8 casserole/baking dish or a skillet and pour in the corn mixture. Bake in the oven until the quiche is set, about 35 minutes or until the mixture in the middle is firm when shaken a little. If you want the top to be browned, transfer the dish to the broiler for 1 minute (keeping an eye on it!)
Allow the quiche to rest in the pan for 5-8 minutes, then serve.

Any chiles can easily be “Fire Roasted” by throwing them in a cold oven, then leaving them there while the oven preheats. Just be careful when handling them out of the oven as there will be very hot liquid inside of them that may not have released yet.
If you want, add grated cheese like cheddar. Just sprinkle it on top before baking.
Leftovers need to be stored in the fridge.
I do not recommend freezing this dish as the texture will suffer quite a bit.
I also tried this dish baking it in a corn tortilla shell and another time in a pie crust as well...Delicious!

Leave a comment