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 it 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. 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.
- 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
- 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.
ONE YEAR AGO: Lebanese Beef and Green Beans
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Big Dude says
eggs+cheese+green chiles = over the top
Amy @Very Culinary says
Well, I know what I'm making this weekend. Love this so much!
Cathy says
I made this and we loved it!
Anonymous says
Does the bottom of crust get soggy? TIA
Mary says
The crust has already stayed nice and flaky for me with this recipe. Enjoy!
Ingrid says
This is one of our favorites! Fluffy with a delicate chili flavor! We’ve made it several times and it’s always delicious and a hit!
James Kinsey says
do you need to precook the crust? i would think it would get soggy if you didn’t.
Mary says
I’ve never pre-baked the crust. It’s always flaky.
Kayli says
I bought a pre-made pie crust; all of the egg mixture didn’t fit in? There was quite a lot left- have I don’t something wrong?
Mary says
I don’t think you did anything wrong. Store bought pie shells are typically smaller than the average pie pans you might use to make a crust from scratch. If you still have the egg mixture leftover, it can be baked in an oven-safe dish – without a crust. (I recommend greasing the dish well so that the eggs won’t stick to it.)
Nancy says
My go to quiche every time. Delicious!!!!
karen wilmoth says
The green chile quiche was delicious. I made it for supper, for got to get heavy cream and used half & half. Also for Mexican cheese used half cup fiesta blend and half cup hot jalapeno & hanbanero jack. I ate with fresh strawberries.
karen
Mary says
I’m thrilled that you enjoyed the quiche, Karen!
Meg says
This is a great quiche recipe. I used some pie crust I’d made for another pie recipe but ended up freezing instead and didn’t do a pie dish but a quiche pan. It came out really great and flavorful with some spicy chiles. I will definitely make this again!
Mary Younkin says
I’m thrilled that you enjoyed the quiche, Meg!
Stacey Bellama says
I made this for a work potluck and was a little nervous bringing something i hadn’t made before. HUGE HIT! The directions were spot on! Everyone loved it and asked for the recipe! Thank you for sharing this online!
Mary Younkin says
I’m so glad that everyone loved the quiche, Stacey!