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. Barefeet In The Kitchen creator video with Mary Younkin
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.
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Green Chile Quiche
4.5 from 16 votesSavePinPrintReviewServings: 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!
