Green Chile and Cheese Quiche
This quiche is creamy, cheesy, and packed with that roasted green chile flavor we all love. It’s simple to make but tastes like something special — perfect for brunch, holidays, or a cozy weekend breakfast.
Soft custardy eggs, melty cheese, and gentle heat from the chiles baked into a flaky crust… it’s comfort with a little kick.
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Ingredients
6 large eggs
1 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup chopped green chile (drained if canned)
1 cup shredded Mexican cheese blend
1 prepared pie crust
Instructions
Preheat your oven to 425°F.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully smooth and combined.
Place the prepared pie crust into a deep 9-inch pie plate. Press gently into the edges and prick the bottom several times with a fork to prevent puffing.
Spread the chopped green chile evenly across the bottom of the crust.
Sprinkle the shredded cheese evenly over the green chile layer.
Slowly pour the egg and cream mixture over the filling, making sure it distributes evenly.
Place the quiche in the oven and bake at 425°F for 15 minutes.
Reduce the oven temperature to 300°F and continue baking for 30–40 minutes, until the center is set and a knife inserted in the middle comes out clean.
Remove from the oven and allow the quiche to cool for 5–10 minutes before slicing.
