MEXICAN QUICHE RECIPE WITH POBLANO PEPPER

Preheat the oven to 400 degree F.
Roast the poblano peppers for 15-20 minutes, until the skin is peeling off. Then, place in towel and leave it to rest for 10 minutes. Peel off the skin, the top, and the seeds. Slice the peppers.
In a large skillet on medium flame, heat up the oil and wait for it to shimmer. Add the onion and cook for five minutes, until soft. Sprinkle some salt on the onions. Add the serrano peppers and the garlic for 2 minutes, stirring. Add the corn and cook for another 3-5 minutes. Remove from heat and add the sliced roasted poblano peppers, sour cream, and cilantro. Salt generously.
Place the bottom part of the pie crust on the bottom of a pie dish.
In a large bowl, whisk 5 eggs and then, add the poblano pepper mixture, chopped cooked bacon, and mozzarella. Combine and pour onto the pie crust.
Complete the pie by adding the top and with a fork, dock the pie and prick the pie crust with a fork before baking.
Brush egg wash onto the pie.
Bake for 40-50 minutes.