Staff meeting Quiche

The fourth and final pie that I baked all at once for our staff meeting/party at Ian's: Roasted Poblano and Corn Quiche.

As with most quiches of late, I used the standard crust, baked at 375F for ten minutes with pie weights and ten more without. I also used the same eggy stuff I've used quite a few times; you'll find the ratio on the Quiche Lorraine recipe (and each one since, I think).
On to the good stuff: I also roasted up a couple of Poblano Peppers, an ear of sweet corn, and sautéed some onions and mushrooms. I used Fontiago Cheese I got at the Farmer's Market.

It turned out really well, though I burnt one of the peppers and had to discard about half of it. This meant that there was less pepper in it overall, and I think I would even go so far as to increase to three or four peppers.

It didn't take long to make this quiche disappear during the staff meeting. I would say it was a hit.