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
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup chopped 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}
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!
Helene Tallman says
Fire roasted my hatch green chilis on the BBQ and baked this amazing quiche for lunch! Thank you Mary!
Jan Shelton says
This quiche was lacking flavor. It needs onions (sauteed and added to the mixture) and double the amount of cheese, in my opinion.
Mary Younkin says
While the quiche will certainly work with those additional ingredients, we love it exactly as it written, Jan. Hopefully, you’ll love it more with onions and extra cheese!
Susette says
I have a store bought frozen pie crust. Does “prepared” mean cooked prior to adding the quiche ingredients?
Mary Younkin says
You’ll pour the egg mixture directly into the uncooked crust, Susette.
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!