The flavor combination haunted me. Sweet corn and hatch chile seem to be a match made in heaven. It was only recently that I finally tasted the special green chiles. Not only did I taste them, I also had fun with roasting, peeling, seeding and freezing them along with an afternoon of burning fingers. Well, the burning fingers part wasn’t so much fun. A pot of Hatch Chile Shrimp Corn Chowder came soon after. It didn’t end there. I could not get that flavor combo out of my mind. I knew I didn’t have enough of it. The question was what to make. The answer was Hatch Chile Corn Quiche.
Eating corn has been a lifelong favorite of mine. Shucking corn and removing the silk has been a lifelong dislike in a major way. I think the first time I peeled back husks and saw a worm I was in terror. I have a ridiculous fear of bugs, insects, and all things creepy crawly. I’d pay extra for pre-shucked ears or skip it altogether and get frozen corn kernels. Don’t get me started on the pain of removing the silk either. Those strings are a nemesis of mine. Anyway, occasionally I set my fear aside to be able to enjoy fresh picked summer corn.
Making Hatch Chile Corn Quiche is not difficult. The hardest part or challenge may be the crust if you are not so good with making pie crust. Store-bought refrigerated pie crust works fine and sometimes better if you are short on time. The rest is easy. Fry bacon, cook onions in that marvelous bacon fat, chop up the corn kernels in a food processor, then stir it all together with hatch chile, bacon, cheese, flour, cream, and eggs. Bake it and you are done.
The quiche is great for lunch, brunch, or dinner. I admit I even ate it cold as an afternoon snack for a couple of days. Serve it with a simple green salad and you have a complete meal. The subtle heat of the green chile balances with sweet corn. Bacon, well, need I say how it makes most anything better? Oh, if you can’t find Hatch chiles you can use jalapeño peppers.
What flavor combo has haunted you? How long did you go before you satisfied your craving for it? This time it was a matter of weeks for me however I’ve had some that went on for years. Sometimes I’m reminded of ones when I look through my old recipe clippings. Who knows when and what will be the next one. Stay tuned…
Recipe adapted from one in the Southern Living 1985 Annual Recipes cookbook (no longer in print).