Green Chile and Cheese Quiche Recipe
This Green Chile and Cheese Quiche is a flavorful twist on a brunch favorite! It features roasted green chiles, a creamy egg custard, and melty Mexican cheese all nestled in a buttery pie crust. Whether served fresh from the oven or reheated from the freezer, this quiche is a reliable crowd-pleaser.
Why You’ll Love This Recipe
Southwestern Flair: The roasted green chiles add a gentle heat and depth of flavor that makes this quiche stand out.
Perfect for Any Meal: Ideal for breakfast, brunch, lunch, or even dinner with a side salad.
Make-Ahead & Freezer Friendly: Great for meal prepping or feeding a crowd in advance.
Minimal Ingredients, Maximum Flavor: Just a few pantry staples come together to create a rich, savory dish.
Key Ingredients
Eggs (6) The base of your custard, creating a rich and fluffy filling.
Heavy Cream (1 cup): Adds richness and that classic creamy quiche texture.
Green Chile (¾ cup): Use canned or frozen—Hatch green chile is especially flavorful.
Shredded Mexican Cheese Blend (1 cup): A melty combo that includes Monterey Jack and cheddar.
Pie Crust (1 prepared crust): Store-bought or homemade—just make sure it’s deep enough for the filling.
Salt & Pepper: Simple seasoning that lets the green chile shine.
Expert Tips
Prick the Crust: This prevents bubbling and keeps your base from getting soggy.
Use a Deep Dish Pie Plate: The filling rises as it bakes, so give it room.
Layering Matters: Spread the chiles first, then cheese, then egg mixture to ensure even distribution and a beautiful top.
Cool Before Slicing: Let it rest for 5–10 minutes to allow the custard to set—this makes slicing cleaner.
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)
- 1 cup shredded Mexican cheese blend
- 1 prepared pie crust (store-bought works fine)
Instructions:
Step 1: Preheat and Prepare
- Preheat the oven to 425°F (220°C).
- Whisk together the eggs, heavy cream, salt, and black pepper in a large bowl until fully combined.
- Prepare the crust: Place the pie crust into a deep pie plate or a 9-inch round pan. Prick the crust several times with a fork to prevent it from puffing up during baking.
- Layer the filling: Spread the chopped green chile evenly across the bottom of the crust. Then, sprinkle the shredded Mexican cheese blend on top of the chile.
- Add the egg mixture: Pour the egg and cream mixture evenly over the cheese and chile layers.
Step 2: Bake the Quiche
- Initial bake: Bake the quiche at 425°F (220°C) for 15 minutes.
- Reduce the heat: After 15 minutes, reduce the oven temperature to 300°F (150°C) and continue baking for an additional 30-40 minutes, or until the quiche is puffed up, golden brown, and a knife inserted into the center comes out clean.
- Cool before serving: Let the quiche cool for 5-10 minutes before slicing and serving.
Freezer Instructions:
- Cool completely: Allow the quiche to cool completely after baking.
- Freeze: Cover the quiche tightly with foil and freeze until ready to use.
- Thaw and Reheat: When ready to serve, thaw the quiche in the refrigerator overnight. To reheat, cover with foil and warm in the oven. Alternatively, slice individual servings and microwave until heated through.
Tip: You can also freeze individual servings of leftover quiche in airtight containers or Ziploc bags. Just microwave them for a quick and easy meal later on!
Important Notes When Making This Recipe
Oven Temperature Changes Are Crucial: Start hot (425°F) to set the crust and rise the eggs, then lower the temp (300°F) to finish cooking gently without burning the top.
Watch for Doneness: The center should be slightly puffed and no longer jiggly.
Let It Cool Fully Before Freezing: Freezing too soon can lead to a soggy texture upon reheating.
Use a Pie Shield or Foil if Needed: If your crust browns too quickly, cover the edges midway through baking.
Nutrition Information (Approximate, per serving; based on 8 servings)
Calories: 280
Protein: 10g
Fat: 22g
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Sodium: 380mg
Frequently Asked Questions
Can I use fresh green chiles?
Yes! Just roast, peel, and chop them before using. Hatch green chiles are ideal.
Can I substitute the heavy cream?
You can use half-and-half or whole milk, but the quiche will be slightly less rich.
How long does quiche last in the fridge?
Store it covered in the refrigerator for up to 4 days.
Can I make it crustless?
Absolutely. Grease your baking dish well and pour the mixture directly into it. It will be more like a frittata.
How do I reheat frozen quiche?
Thaw in the fridge overnight. Then reheat in a 350°F oven covered with foil for 15–20 minutes, or microwave individual slices.