Green Chile Quiche

This spicy green chile quiche recipe is my new favorite! I had one small poblano ready to harvest from my veggie garden so I grabbed another poblano and a few hatch chiles from the store and decided to make this green chile quiche. I wanted to try par-baking the pie crust this time to see if the crust would get crisper than normal. The quiche turned out to be so flavorful, and delicious, and it had a nice crispy crust. Yay! The poblano peppers had amazing flavor and the hatch chiles were nice and spicy which made this quiche delicious. My husband and I both loved the combination of crisp crust, creamy quiche, and spicy chiles so I’ll be making this green chile quiche again and again.

Green Chile Quiche

Ingredients:

• 2 poblano chiles **Side Note: I used a total of 3/4 cup of combined green chilies. You can also use canned chilies.
• 2-3 hatch chiles
• 1 pre-made pie crust
• 4 eggs
• ½ cup whole milk
• ½ cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• ½ cup sharp cheddar, shredded
• ½ cup Monterey Jack, shredded

How to Make a Green Chile Quiche

Preheat the oven to broil with a rack near the top of the oven. Place the chile peppers on a baking sheet and place and directly under the broiler. Char both sides of the chile peppers until blackened, about 2-3 minutes per side. Watch carefully.

Remove immediately from the oven and place the chile peppers in a zip lock bag and seal.

Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds. Slice into small pieces.

Side Note: I used a total of 3/4 cup of combined green chilies. You can also use canned chilies.

Preheat the oven to 450 degrees. Place the rack in the lower middle of the oven.

Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges then line the unpricked crust with a double thickness of heavy-duty foil and pour in pie weights or dried beans in the center.

Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees.

Sprinkle most of the green chiles, cheddar cheese, and Monterey Jack cheese in the bottom of the par-baked pie crust.

Combine the eggs, milk, and heavy cream; whisk for 2 minutes, until very well combined. Season with sea salt and freshly cracked pepper, to taste.

Pour the egg mixture in the pie crust then top with remaining green chiles and shredded cheese.

Carefully place into the oven and bake at 350 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.