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 simple quiche.
We ate this for lunch, but it would make a great breakfast or dinner as well. Served with fruit and bacon, or with a simple salad, this is a meal sure to disappear in a flash.
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!
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.
Alternatively, you can bake the quiche ahead of time and reheat when ready to serve. You can freeze the whole quiche once it has been baked or freeze leftover portions for easy reheating and quick breakfasts.
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.
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Mimi Heather says
This quiche was amazing! Thank you so much for a great recipe.
Mary Younkin says
I’m so glad that you love the quiche, Mimi!
JoAnne Howard says
This sounds so good, I’d a diced pork to make it even better for dinner
Mary Younkin says
Sounds good, Joanne. I have added diced ham, bacon, and even some leftover carnitas in the past.
Cherylb says
I thought this was ok but not great. I used half and half instead of cream. I used a can of canned green chili’s and shredded cheddar because that’s what I had.. it was rather flavorless and more the consistency of fluffy scrambled eggs than the heavier, heartier quiche. My substitutions could have affected the texture, but it needs more flavor.
Mary Younkin says
The flavor is definitely affected by the strength of the green chile used. It sounds like you may have needed more seasonings in this case, Cheryl.
Luisa says
This was very good. And very easy! I have no complaints. However, the quiche was a golden brown at 35 minutes , crust edges and outer edges of bottom crust flaky but bottom center crust was not , quiche was set but just a tad too moist. I think it could have baked another five minutes but top would have burned. Any advice?
Mary Younkin says
I’m so glad you liked the quiche. Next time, you could try loosely covering it with foil if it’s starting to brown too quickly.
Abigail Mace says
Delicious recipe, very simple and came out great.
Mary Younkin says
I’m thrilled that you like the quiche, Abigail!
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!