Poblano Enchilada Quiche *

5 large eggs
1 cup heavy cream
Salt and freshly ground pepper
1 Tbsp EVOO
2 small poblano chile peppers, seeded and chopped
2 scallions, thinly sliced
1/2 cup shredded Mexican blend cheese
1 (10 oz) can red enchilada sauce
4 (6 inch) corn tortillas

Preheat oven to 400.  Whisk the eggs, heavy cream, 1/2 tsp salt and a few grinds of pepper in a large bowl.  Heat 1 Tbsp olive oil in a large skillet over high heat.  Add the poblano, season with 1/4 tsp salt and cook until charred in spots, 4-8 minutes.  Add charred poblanos, scallions and all but 2 Tbsp cheese to the eggs; stir to combine.  Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat.  Using tongs, dip whole tortillas, one at a time,  in the sauce until coated on both sides.  Place each tortilla in a 9 inch pie plate and place as a pie crust around the dish.  Reserve the remaining sauce.  Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 Tbsp cheese and drizzle with 3 Tbsp of the remaining enchilada sauce.  Bake until golden, slightly puffed and set, about 25 minutes.

Serves 4