Southwestern Quiche (with Green Chilies and Corn) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</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 apple cider vinegar</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">5 large eggs</li><li class="ingredients-single-item">240ml double cream</li><li class="ingredients-single-item">120g diced green chilies (fresh or canned)</li><li class="ingredients-single-item">150g sweetcorn kernels (fresh or frozen, thawed)</li><li class="ingredients-single-item">150g grated Monterey Jack cheese (or Cheddar)</li><li class="ingredients-single-item">50g diced red bell pepper</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp smoked paprika</li><li class="ingredients-single-item">1/4 tsp cayenne pepper (optional)</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">2 tbsp fresh coriander, chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) tart pan with removable bottom</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</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 crust. In a large bowl or food processor, combine the flour and salt. Add the cold cubed butter and rub with your fingertips (or pulse in processor) until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pieces will create steam during baking, resulting in a flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the vinegar with the ice-cold water and drizzle it into the flour mixture, a little at a time, stirring with a fork until the dough just comes together. Be careful not to overwork the dough, which would develop gluten and make the crust tough. Form the dough 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>While the dough is chilling, prepare your filling. Heat a tablespoon of olive oil in a frying pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the garlic, bell pepper, cumin, oregano, and smoked paprika, cooking for another 2 minutes until fragrant. If using fresh chilies, add them now. Allow this mixture to cool completely before adding to the egg mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled pastry to about 3mm thickness, making it large enough to line your tart pan with some overhang. Carefully transfer the pastry to the pan, gently pressing it into the corners without stretching (stretching leads to shrinkage during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Trim the excess pastry, leaving a 1cm overhang to account for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or pie weights. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and just starting to color slightly. This pre-baking ensures a crisp bottom that won't get soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the oven temperature to 180°C (350°F). In a large bowl, whisk together the eggs and cream until well combined. Stir in the cooled vegetable mixture, green chilies (if using canned), corn kernels, most of the grated cheese (reserve some for topping), cayenne pepper if using, and chopped coriander. Season with salt and black pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling mixture into the par-baked crust, making sure the vegetables and cheese are evenly distributed. Sprinkle the reserved cheese on top. Bake in the center of the oven for 30-35 minutes, or until the filling is set around the edges but still has a slight wobble in the center (it will continue to set as it cools). The center should reach 74°C (165°F) on an instant-read thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the quiche to cool in the pan for at least 20 minutes before removing. The cooling period is crucial as it allows the filling to set completely. If the quiche is cut too soon, the filling may be too runny. The quiche can be served warm or at room temperature with a fresh salsa or guacamole on the side for an extra Southwestern touch.</li></ol>