Ham and Cheese Quiche with Jalapeño and Habanero.

Recipe by Pati Jinich

• Ingredients

  For the crust:
  ¾ cup all-purpose flour, plus more to roll out dough
  1 tablespoon fresh chives, finely chopped
  1 tablespoon fresh parsley, finely chopped
  ½ teaspoon kosher salt
  4 tablespoons cold unsalted butter, diced 
  3 tablespoons cold vegetable shortening, diced
  ¼ cup cold water, more or less as needed
  1 cup dried beans, to par-bake 
  1 egg white, reserve the yolk for the filling
  
  For the quiche:
  3 eggs, plus reserved egg yolk from crust
  1½ cups whole milk
  Pinch of kosher salt
  ½ teaspoon coarsely ground black pepper
  ¾ cup diced ham
  ½ cup La Costeña® sliced pickled jalapeños
  1 to 2 tablespoons La Costeña® sliced pickled habaneros
  ⅓ cup shredded Oaxaca cheese
  ⅓ cup crumbled queso fresco
  ⅓ cup crumbled queso Cotija

• Directions

  To make the crust: 
  In a medium bowl, mix the flour with the fresh herbs and salt. Incorporate the butter and the shortening into the flour with your fingers, until the mix resembles coarse meal. A tablespoon at a time, add the cold water, and incorporate it into the mix, until you can gather the dough into a ball. Pat into a flat thick circle of about 5” to 6” and wrap in plastic wrap or wax paper. Chill in the refrigerator for at least an hour and up to 48 hours. 
  
  When ready to use, set the rack in the middle of the oven and preheat to 375°F. 
  
  Roll out dough on a lightly floured surface into a circle of about 11” to 12” and transfer it to a 9” pie dish. Press so that the dough covers the bottom and sides and has an overhang around the edge of about ½”. Shape it either by pressing with a fork, or by crimping with your fingers as if making empanadas. 
  
  Prick the dough all over with a fork. Cover it with parchment paper or aluminum foil all over, including the sides, and add a cup of dried beans to weigh it down. Par-bake in the oven for 8 to 9 minutes. 
  
  Meanwhile, beat the egg white with a whisk or fork until frothy. 
  
  Remove crust from the oven, remove beans and paper. Brush the crust with the beaten egg white and bake for another 10 minutes. 
  
  To make the quiche:
  In a medium bowl, whisk together the eggs, the egg yolk you had set aside, milk, salt and pepper. 
  
  Spread the ham and pickled jalapeños and habaneros all over the pre-baked crust. Pour in about half of the egg mixture. Spread the cheeses all over and then pour in the remaining egg mixture. 
  
  Bake until the top is pillowy and has a golden brown, about 30 to 35 minutes. Serve with a greens salad on the side. 

• Notes

  Estimated Nutrition Facts (per serving - approximate)

  Based on 4 servings

  • Calories: 520–560 kcal
  • Protein: 22–25 g
  • Total Fat: 38–42 g
  • Saturated Fat: 18–20 g
  • Carbohydrates: 25–28 g
  • Fiber: 1–2 g
  • Sugar: 4–6 g
  • Sodium: 850–1,000 mg

  Note: Values are estimates and may vary depending on specific brands of ham, cheeses, and the quantity of La Costeña® jalapeños and habaneros used.