Green Chile Quiche
This spicy green chile quiche is my new favorite flavor of quiche! 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, 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 really 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.
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 together; 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.
Equipment
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
Instructions
- 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 if you would prefer.
- 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 together in a bowl; 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.
I love savoury pies! This looks so beautifully done and delicious, Pam.
Delicious idea for a quiche and good to get to use your own pepper.
What a unique quiche. Love it and have to male this soon with my stash of jalpenos.
Thanks for the great recipe. It turned out to be a very tasty and light pie. My family loved it.
Margarita,
Thanks for letting me know. I’m so glad your family enjoyed it.
-Pam
Yum all those smoky peppers sound perfect for quiche!
Spicy, crispy and creamy, it does sound like a delicious quiche Pam.