Ingredients
Equipment
Method
Prepare the Tortilla Crust
- Preheat the oven to 190°C conventional / 170°C fan.
- Lightly grease a 23 cm pie dish, cake pan, or oven-safe skillet.
- Press the tortilla firmly into the bottom and up the sides of the dish, allowing it to pleat naturally around the edges.
- Bake the empty tortilla shell for 5–7 minutes.
- Remove from the oven and set aside.
Prepare the Pork
- Cook the ground pork in a frying pan over medium heat.
- Add the Pork Whisperer and break the pork into small crumbles as it cooks.
- Cook until browned and fully cooked through.
- Drain off excess fat if necessary.
Assemble and Bake
- Spread the seasoned pork evenly over the bottom of the tortilla shell.
- Scatter the green chiles or jalapeños over the pork.
- Sprinkle the cheese evenly over the filling.
- Whisk together the eggs, cooking cream or milk, cumin, and black pepper.
- Pour the egg mixture slowly over the filling.
- Bake for 30–35 minutes, until the center is set and the tortilla edges are crisp and golden.
- Rest for 5 minutes before slicing and serving.
Notes
Blind-baking the tortilla is worth the extra few minutes. It gives the bottom a head start before the egg mixture goes in and helps keep the crust from becoming soggy.
Use mild green chiles for a gentler version or jalapeños if you want more heat.
Pepper Jack and Colby Jack are natural choices for this style of quiche, but they are not always easy to find in Finland. A good melting cheddar works perfectly well.
Pork Whisperer already contains salt, so additional salt may not be necessary.
Cooking cream makes the filling a little richer. Whole milk gives you a lighter custard.
Leftovers can be refrigerated and eaten cold or reheated gently the next day.