A wonderful quiche is made with green chile peppers and three cheeses.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 4 green chile peppers, seeded and chopped
- 1 small onion, diced
- ¼ cup crumbled feta cheese
- ½ cup sour cream
- ¼ teaspoon salt, or to taste
- 1 (9 inch) unbaked pie crust
- 8 ounces Monterey Jack cheese, shredded
- 3 eggs, beaten
- ¾ cup milk
- 4 ounces Cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat and cook peppers and onion until tender. Transfer to a bowl and mix with feta, sour cream and salt.
- Spread bottom of pie crust with Monterey Jack cheese. Top cheese with pepper and onion mixture. Mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. Top with Cheddar cheese.
- Bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.
Nutrition Facts
| Calories | 525 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 167 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 19 g |
| Sodium | 750 mg |
| Sugars | 4 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
Family loved it! A little salty for me but using fresh green chilies should take care of that. A definite keeper.
No changes made. Very easy and yummy!
Delicious! I agree that feta is not the right flavor for this. I used hatch chiles (roasted, that I froze for later) and queso fresco cheese (rather than feta) and it was perfect. Creamy and flavorful. Perfect for breakfast too. A keeper!
I added jalepenos, and garlic. Used canned green chiles because I didn’t have fresh and used more eggs(6 instead of 3). I also made it crust less, but it came out amazing!!
Just made this and it was excellent!! By the way if any of you are looking for more recipes. Make sure to check out this site FindGreatRecipes.Net They have lots of recipes on there that aren’t on this site.
This was really good. I left out the feta and added shitake mushrooms. We had it for dinner, although I think it would be delicious for breakfast too.
Oh, this was SO cheesy…just decadent! I made it exactly as the recipe is written, feta cheese and all. I love feta cheese! It didn’t taste strange at all with the other cheeses and the green chile peppers. I highly recommend this recipe, and will make it again and again! Thanks so MUCH for the great recipe!
I love this recipe!! It is so hearty, and extremely easy to make. I made two cause I make slices in the morning and eat it on my way to work when I am in a hurry, which is most of the time. The only thing I did different is, I added mushrooms, and I had a ham steak that I cut into bite size pieces, and it was really delicious. Next time I might try ground sausage. Love this thanks alot
This is a great recipe – I have made it 2 times. My changes are this: DO NOT ADD feta Use only 1/2 cup instead of 1/4 cup. I got a lot of compliments on this dish. I think it’s a great base for a quiche BTW – crumbled bacon might be good on top – but I haven’t tried it yet.
My first attempt at quiche. Was easy, and turned out amazing and yummy. My family loved it and I will make again and again
Yum! So easy to make and delicious! I prepared it before leaving for church and we were able to eat soon after returning home! I will definitely make this again!
Turned out great! I used fresh hatch chiles… yumm! I made a few subs, as suggested by others. I used crumbled tofu instead of feta (similar texture), Asiago instead of Monterrey, Colby instead of Cheddar, and 4 eggs rather than 3. I also added some spices – crushed red pepper, paprika, chili powder, cumin, etc. I had small pie crusts so this mix was enough for two. Thanks for the recipe!
I made this for dinner and it turned out great.Based on the other reviewers I omitted the feta,used chedder and Jack cheese only, added garlic to the onion and a little cayenne. Thank you for a wonderful recipe.
I suibsitited the feta with blue cheese like suggested and got nothing but rave’s from shower guests. I’m from N.M. so I had fresh Hatch green chili. Will make this again!
I substituted goat for the feta cheese. Next time I would only use a pinch of onions and would have added another vegetable! It was almost like onion quiche.
This recipe is great. I agree with the previous rating in the fact that I don’t think feta would go to well with green chile. The only recommendation I would make is make sure you use a deep dish pie crust and place on a cookie sheet for baking. I used the cookie sheet, luckily, but it spilled over so I didn’t have much egg mixture after that. Still tasted great though!
This was actually good, but I made fairly significant changes so I don’t think I can give four stars. For one thing, green chile and feta cheese are really not terribly good together. I substituted a combination of bleu cheese, sharp cheddar and parmegiano-reggiano, with some sundried tomatoes and essentially followed the recipe as is. Like I said, it was pretty good and with a few more tweaks could be excellent. Trust me though, feta cheese and green chile are a very strange-tasting combination and the resulting aftertaste may put you off, which would be a shame because this is a very good basic recipe.