Green Chile Quiche

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Fluffy Green Chile Quiche - get the recipe at Barefeet In The Kitchen!

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.

Fluffy Green Chile Quiche - get this easy recipe at Barefeet In The Kitchen!

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Green Chile Quiche

4.47 from 15 votes
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Servings: 8 servings

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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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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!

  2. 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?3 stars

    • 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.)

  3. 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.
    karen5 stars

  4. 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!5 stars

  5. 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!5 stars

  6. 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.2 stars

    • 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!

  7. Susette says

    I have a store bought frozen pie crust. Does “prepared” mean cooked prior to adding the quiche ingredients?

  8. 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.3 stars

    • 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.

  9. 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?4 stars

    • 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.

  10. 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.5 stars