Green Chile Quiche Squares

Pierre, 49, injures his back welding. Out of work for three months. Tommy helps cover his bills. Brothers don't ask — they just show up with food and checks.

Tommy is 44. Luc (20) graduated LSU, working in petroleum/energy. Colette (18) in college/nursing school. Rémy (15) finishing school, drawn to the water. Mama (70) aging, needing more help The week was marked by this moment — Pierre has a health scare — back injury — and the food was made to match the moment, because in this family, every moment has a dish and every dish has a moment and the two are inseparable, the way the roux is inseparable from the gumbo, the way the Beaumonts are inseparable from the bayou.

Made dove poppers because the week demanded it and the kitchen answered and the stove held steady and the family gathered and the food was good. C'est bon, cher.

The small union-electrician role at the small IBEW Local 995 in Baton Rouge continues to be the small career-spine. The small thirty-year-Local-995-membership has built the small senior-electrician-status. The small commercial-construction-projects are the small steady-work in the small Baton-Rouge-Industrial-Corridor.

The three kids are: Luc (born 2006, the small oldest), Colette (born 2008, the small middle-daughter), Rémy (born 2011, the small youngest). The small Danielle (the small wife, from Lafayette) is the small partner Tommy has built the small Baton-Rouge-life with. The small two-income family-of-five has been the small Baton Rouge middle-class household.

The small Hurricane Katrina (August 2005) destroyed the small Chalmette, Louisiana home where Tommy had grown up. The small twenty-year-anniversary of the small loss is the small ongoing-marker. The small move to Baton Rouge in October 2005 had been the small refugee-from-the-storm displacement. The small Baton Rouge has been the small home for the small twenty years now.

The small Cajun-cooking-tradition is the small kitchen-identity. The small jambalaya, the small gumbo, the small etouffee, the small red-beans-and-rice (on Mondays, the small traditional-Cajun Monday-staple). The small recipes from Maw-Maw Beaumont (Tommy’s grandmother who had been in Chalmette before Katrina, passed in 2014) continue to be the small kitchen-spine.

The small St. Aloysius Catholic Parish congregation is the small Sunday-worship and social-network. The small twenty-year-membership has been the small post-Katrina-rebuild of the small community. The small parish-cookouts, the small parish-bingo, the small parish-school-fundraisers are the small Beaumont-family-engagement.

The small Louisiana-summer-heat-and-humidity is the small weather-reality. The small grilling-and-outdoor-cooking happens in the small early-morning or the small late-evening when the small temperature is bearable. The small Louisiana-spring-and-fall are the small narrow-windows of pleasant cooking-weather.

The small Sunday-publishing-rhythm of the recipe blog continues to be the small organizing-spine of the small week. The small Sunday-cooking happens in the small late-morning-to-early-afternoon window. The small photographing of the finished dish happens at the small three-PM kitchen-light-window. The small writing-up of the recipe happens at the small four-PM workspace at the kitchen-counter. The small final-edit happens at the small five-PM. The small post publishes at seven PM. The small ritual has been running for years.

The small recipe-development-philosophy continues to be the small small-batch-test-then-publish approach. The small first cook of a small new recipe happens on the small Saturday afternoon. The small adjustments are noted in the small kitchen-notebook. The small second cook happens Sunday with the small adjustments incorporated. The small Sunday-cook is the small version that gets photographed and published. The small two-test process catches the small recipe-flaws before they reach the small reader.

The small kitchen-equipment-inventory has the small key-pieces that show up in nearly every recipe. The small heavy-bottomed Dutch oven for the small braises. The small twelve-inch cast-iron skillet for the small sears and the small pan-roasts. The small half-sheet baking-pans for the small roasted vegetables and the small cookies. The small wooden-spoon-collection in the small ceramic-pitcher on the counter. The small chef’s-knife and the small paring-knife and the small bread-knife that are the small daily-tools.

The small grocery-shopping rhythm runs through the small Tuesday-evening trip and the small Saturday-morning top-off. The small Tuesday-trip is the small weekly-stock-up for the small staples and the small produce and the small protein. The small Saturday-trip is the small quick-fill for whatever the small Sunday-recipe requires that is not already in the small pantry. The small two-trip-per-week pattern keeps the small grocery-bill manageable and the small food-waste low.

The small meal-planning happens on the small Sunday-evening for the small week-ahead. The small dinners are mapped out across the small Monday-through-Saturday. The small repeating-meals are slotted in (the small pasta-Monday, the small taco-Tuesday or similar pattern). The small new-recipes are slotted for the small Wednesday-or-Thursday for the small variety. The small planning ahead reduces the small daily what-are-we-making-for-dinner stress.

The small weekday-cooking is the small efficient-and-fast mode. The small Sunday-cooking is the small slow-and-careful mode. The small two-modes serve the small two-different-needs. The small weekday-cooking has to be on the small table within forty-five minutes of getting home from the small work-or-school-pickup. The small Sunday-cooking can take three hours and benefit from every minute of that time.

The small recipe-archive on the small blog has grown to many hundreds of recipes over the years. The small archive is the small searchable-resource for the small weekday-meal-planning. The small reader-feedback in the small comments-section helps refine the small recipes over time. The small note-from-a-reader who tried a small substitution that worked better than the small original gets incorporated into the small recipe-revision.

The small Sunday-cooking-and-writing rhythm is the small thing that has held across years of life-changes and family-events and small ordinary-weekday-disruptions. The small constant is the small Sunday. The small constant is the small recipe. The small constant is the small posting-at-seven-PM ritual. The small constant is the small reader on the other end of the small post who is going to read the small recipe and try the small recipe in the small reader’s own kitchen.

Pierre’s injury sat heavy on the whole week — there’s nothing quite like seeing your older brother laid flat to remind you that the best thing you can do is show up and feed people. I’d planned to make dove poppers, had the birds ready, but by Sunday the kitchen steered me somewhere steadier: these green chile quiche squares, warm and a little sharp and easy to pass across a table without ceremony. The chiles carry just enough heat to wake you up, and the eggs hold everything together the way family does — quietly, without being asked.

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 12 squares

Ingredients

2 cans (4 oz each) diced green chiles, drained
2 cups shredded Monterey Jack cheese
2 cups shredded sharp cheddar cheese
6 large eggs
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 cup whole milk
2 tablespoons unsalted butter, melted
Nonstick cooking spray

Instructions

Preheat and prep. Preheat oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray and set aside.
Layer the base. Spread the drained diced green chiles evenly across the bottom of the prepared baking dish. Scatter both shredded cheeses over the chiles in an even layer.
Mix the custard. In a large bowl, whisk together the eggs, milk, and melted butter until well combined. Add the flour, baking powder, garlic powder, onion powder, salt, and black pepper. Whisk until the batter is smooth with no visible flour streaks.
Pour and settle. Pour the egg mixture evenly over the cheese and chile layer. Gently press down with the back of a spoon or spatula to help the egg mixture settle through the cheese.
Bake until set. Bake uncovered for 30–35 minutes, until the top is golden brown and the center is firm when gently shaken. A toothpick inserted in the center should come out clean.
Rest and cut. Remove from the oven and let rest for 10 minutes before cutting into squares. This allows the custard to firm up fully so the squares hold their shape when served.
Serve. Serve warm as an appetizer, side, or main. Leftovers reheat well in a 325°F oven for 8–10 minutes or in a skillet over low heat.

Nutrition (per serving)

Green Chile Quiche Squares — When Pierre Went Down and the Kitchen Answered