Flaky pie crust filled with fluffy, creamy eggs, spicy green chile, and cheese adds up to a delicious breakfast any day of the week.
Eggs and green chile are two of my family’s favorite breakfast ingredients, so it could come as no surprise that my entire crew loved this Green Chile Quiche.
Make-Ahead Quiche
Quiche is one of the most versatile and forgiving of all make-ahead breakfast options. You can prepare the crust and filling a day ahead and wait to assemble and bake it later.
Alternatively, you can bake the quiche ahead of time and reheat it when ready to serve. You can even freeze the whole quiche once it has been baked or freeze leftover portions for easy reheating and quick breakfasts.
What To Serve With Quiche
If you’re a fan of make-ahead meals in general, don’t think of quiche as a breakfast-only option. We’ve eaten quiche for breakfast, lunch, and dinner more times than I can count.
I love quiche for a weekend brunch or lunch, but it’s also a terrific light dinner. Served with a rainbow fruit salad and bacon, or with a spinach salad, this is a meal sure to disappear in a flash.
Green Chile Quiche Recipe
- Preheat the oven to 425°F. 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°F. 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.
Quiche Recipes
Looking for a low carb or gluten-free option? I make crustless quiche more often than not, although I do enjoy both kinds. If you love the crust and don’t want to give it up, here’s a link to the best gluten free pie crust ever!
For the meat-lover’s in your life, this Cheesy Bacon Quiche is a guaranteed win.
This Caramelized Onion, Bacon and Gruyere Quiche sounds heavenly and I have it on my list to try soon.
If the Green Chile Quiche thrills you, you’ll want to try this Potato, Bacon, and Chipotle Pepper Quiche as well. (This is another crustless option, but feel free to bake it in a crust too.)
Green Chile Quiche
Ingredients
- 6 eggs
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup chopped roasted 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.
Nutrition
{originally published 2/16/16 – recipe notes and photos updated 11/24/21}
Judy davis says
Just made your recipe and its beautiful. I cant wait to dig in.
Mary Younkin says
I’m glad you like the quiche, Judy!
Kate T Darnell says
Easy and oh so delish. Total keeper!
Mary Younkin says
I’m glad you like it, Kate.
Linda Leone says
I make mine with sauted onions and ham … delish the green chiles make all the difference
Betty Moyer says
This quiche was delicious. I added browned sausage and diced bacon. Super good.
Mary Younkin says
I’m thrilled that you enjoyed it, Betty!
Roxi says
Absolutely delicious and easy to make. I prepared the recipe as written and it was perfect. I’m already making it again for friends.
Mary Younkin says
So glad you enjoyed the quiche, Roxi.
Julie S says
This sounds delish!
Mary Younkin says
I hope that you love it as much as we do, Julie.
Sean says
I’m a green chile quiche connoisseur and this is a very good recipe. Some people said it needs more cheese. I disagree. The amount is perfect to add a bit of salty creaminess without overpowering the chiles. It is already very decadent with the cup of heavy cream, but the proportions allow the great flavors of the chiles to shine. It shouldn’t taste like pizza.
Mary Younkin says
I’m so happy to hear that you like the quiche, Sean!
Deb Caraway says
Could sausage or some type of meat be added to this recipe? What & how much would you recommend? Thank you!
Mary Younkin says
I’ve added a half cup of cooked and crumbled bacon and it was delicious, Deb. You could also do that with sausage, just make sure it’s crumbled well. Enjoy!
Chris says
Love the flavor. Topped with hot salsa a a little dollop of sour cream. I think next time I’d mix the diced chilies into the egg/cream mixture….even though I drained the chilies, the crust was soggy on the bottom.
Tina says
I tried it! It came out great. I did change and add the chilies to the eggs.
Mary Younkin says
Glad you enjoyed it, Tina.
Holli Rie says
Delicious! Super easy to make. I drained and then dried the green chilis. I also used the same recipe and made one with drained and chopped sun dried tomatoes, basil, and mozzarella cheese, instead of the chilis. Thank you for sharing the recipe.