Tweet
I used medium heat heat roasted chiles (big jar at Costco, 505 on the label) and it had some kick to it. If you don’t want as much heat use Ortega diced green chiles, the ones marked MILD. This really was tasty and so easy to make!
Green Chile Quiche
Flaky pie crust filled with fluffy, creamy eggs, spicy green chile, and cheese add up to this Green Chile Quiche - a delicious breakfast any day of the week.
Servings: 8 servings Calories: 301kcal
Ingredients
6 eggs
1 cup heavy cream
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup chopped green chile frozen or canned is fine
1 cup shredded Mexican cheese blend
1 prepared pie crust, store-bought is fine
Instructions
Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper. Place the crust in a deep pie plate or round 9"pan. Prick the crust with a fork several times. Spread the green chile across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese and chile.
Bake for 15 minutes at 425 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving. Enjoy!
FREEZER INSTRUCTIONS: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Thaw completely in the refrigerator and then warm covered with foil in the oven or slice and warm individual servings in the microwave. You can also freeze individual servings of leftover quiche in airtight containers or ziploc bags. Simply warm in the microwave when ready to serve.
Charlene’s notes 1-19-2023: I followed the recipe exactly and it was really good! Super simple to make too.
Green Chile Quiche
Flaky pie crust filled with fluffy, creamy eggs, spicy green chile, and cheese add up to this Green Chile Quiche - a delicious breakfast any day of the week.
Servings: 8 servings Calories: 301kcal
Ingredients
6 eggs
1 cup heavy cream
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup chopped green chile frozen or canned is fine
1 cup shredded Mexican cheese blend
1 prepared pie crust, store-bought is fine
Instructions
Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper. Place the crust in a deep pie plate or round 9"pan. Prick the crust with a fork several times. Spread the green chile across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese and chile.
Bake for 15 minutes at 425 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving. Enjoy!
FREEZER INSTRUCTIONS: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Thaw completely in the refrigerator and then warm covered with foil in the oven or slice and warm individual servings in the microwave. You can also freeze individual servings of leftover quiche in airtight containers or ziploc bags. Simply warm in the microwave when ready to serve.
Charlene’s notes 1-19-2023: I followed the recipe exactly and it was really good! Super simple to make too.