Mexican Quiche (with Chilies and Corn) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp chilled water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">150g mature cheddar cheese, grated</li><li class="ingredients-single-item">150g sweetcorn kernels (fresh or frozen)</li><li class="ingredients-single-item">2 green chilies, deseeded and finely chopped (or jalapeños)</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1/2 tsp smoked paprika</li><li class="ingredients-single-item">Small bunch fresh coriander, chopped</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm tart tin with removable base</li><li class="equipment-single-item">Baking beans or dried rice for blind baking</li><li class="equipment-single-item">Food processor (optional for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour and salt in a large bowl or food processor. Add the cold cubed butter and rub in with your fingertips (or pulse in processor) until the mixture resembles fine breadcrumbs. Cold butter is crucial here as it creates pockets of steam during baking, resulting in flaky pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the chilled water a little at a time, mixing until the dough just comes together. Be careful not to overwork the dough or add too much water as this will develop the gluten and make your pastry tough rather than flaky. Form into a disc, wrap in cling film and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, making it large enough to line your tart tin with a little overhang. Carefully drape the pastry over the tin, pressing it gently into the corners without stretching it (stretching leads to shrinkage during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prick the base with a fork, line with baking parchment and fill with baking beans or dried rice. This blind baking step prevents the dreaded "soggy bottom" by partially cooking the pastry before adding the wet filling. Bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the pastry is just starting to color. Trim any excess pastry for a neat edge.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Meanwhile, prepare your filling. Heat a tablespoon of olive oil in a frying pan and sauté the onion over medium heat for 5 minutes until softened. Add the garlic, diced bell pepper, and chilies, cooking for another 3 minutes. Stir in the cumin and smoked paprika to toast the spices and release their aromatic oils. Remove from heat and allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large bowl, whisk together the eggs, cream, and milk until well combined. Season generously with salt and pepper – remember that eggs need proper seasoning to shine. Stir in 3/4 of the grated cheese, the sweetcorn, sautéed vegetables, and most of the coriander (reserving some for garnish).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling mixture into the partially baked pastry case, ensuring the solid ingredients are evenly distributed throughout the liquid. Scatter the remaining cheese on top. The cheese will form a beautiful golden crust as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan) and bake the quiche for 25-30 minutes until the filling is just set with a slight wobble in the center. The lower temperature ensures gentle cooking, preventing the eggs from becoming rubbery while allowing the custard to set evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the quiche to cool in the tin for about 15 minutes before removing – this resting period is essential as it allows the custard to fully set. The residual heat will complete the cooking process while ensuring a creamy texture. Sprinkle with the reserved coriander before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm or at room temperature with a crisp green salad. This quiche is delicious freshly baked but develops even more flavor when left overnight in the refrigerator and brought back to room temperature before serving. Enjoy your Mexican-inspired creation!</li></ol>