A quiche from the Southwest with crust made with roasted green chiles! For a brunch or breakfast party, prepare a lot the day before.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 9-inch quiche |
Ingredients
- cooking spray
- 8 canned whole green chiles, or more to taste
- 7 eggs
- ½ cup chopped onions
- 3 tablespoons heavy cream
- ¾ teaspoon garlic salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ pound sharp Cheddar cheese, cubed
- 2 tomatoes, sliced, or to taste (Optional)
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Spray a pie plate with cooking spray.
- Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center.
- Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile ‘crust,’ and pour egg mixture on top.
- Bake in the preheated oven until quiche is set, 30 to 35 minutes.
- Use canned or freshly roasted green chiles.
- A lighter white cheese can also be used.
- Feel free to use half-and-half instead of cream.
- Any additional ingredients should be layered over the chile ‘crust’ before pouring in the egg mixture. Add sausage or fajita leftovers, chopped garlic, cubed avocado, sour cream, crushed chips, cooked/roasted veggies – many variations possible.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 185 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 6 g |
| Sodium | 1180 mg |
| Sugars | 4 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I added some bacon and roasted the tomatoes as I roasted the peppers. Quick and easy way to make a filling meal when you add a couple slices of fresh bread!
Subbed some different cheese and didn’t have cream so did light Daisy sour cream, also added mushrooms. Was pretty good but felt like it needed some sausage or bacon mixed in.
Sorry to those that don’t like us recipe tweakers…but I do. I used lightly sauteed mushrooms in lieu of tomato’s. Added a little 1/3 less fat cream cheese to go w/ the sharp cheddar. I also added a dash of Cayenne Pepper. It sure filled up a Hatch Chile lined aluminum pie “tin”.
Delish! No changes and I will definitely make it again!
Excellent breakfast! Everyone in the family just loved it!
Like another reviewer, I cooked up about a half pound of chorizo, tossing in the diced onion and a couple of smashed and diced garlic cloves into the pan. Drained off the fat and spread over the chili’s, topped it with the sliced tomatoes, extra cheese and egg mixture. The tomatoes made it soggy, and if I make it again I would bake the tomato slices a bit first to release some of the moisture, or maybe even use sun dried. It still is lacking in any zip in flavor. Next time maybe add cayenne or red pepper flakes.
yes I added one egg, yes I would make it again
This quiche was a hit for Thanksgiving brunch! The only change I made to the recipe was I used pepper jack cheese instead of cheddar. It was not too spicy, it just added flavor. I definitely will make this easy, and yummy, recipe again!
I loved it, in spite of the difficulty of blistering the poblano peppers without a proper oven. The ‘crust is definitely worth the effort. The quiche reheats well. My family made a Thanksgiving breakfast out of it. I can’t wait to try variations.
No changes this time, but I can see the possibility for lots of variations! Might even add some extra green chiles.
Very tasty
Made it last night, was really tasty, I added a teaspoon of chili power and about 1/2 lb of chicken breast I diced and sauteed before adding it, I think I had too much water left on the chili peppers though. Next time I’ll dry them with a paper towel.
Super easy to make and my friend loved it! Great recipe for those who are trying to eat low carb or keto.
Super quick and easy and very tasty!
Love this recipe!! Will make again. I didn’t have heavy cream so I used sour cream and was great. I used heirloom tomatoes and they really added to the flavor. My husband loved it!
Very good! I used Colby Jack mixture for the cheese. I mixed roasted poblano peppers with canned green chiles for the crust followed by tomatoes. Served with salad and home fries.
I made it exactly as the recipe..it is good but needs more zip..more something…
This is very good. How “hot” or spicy it is depends on the chilies used. If you add a mild meat such as sausage, it decreases the heat a bit. I found that one large tomato was plenty. It can be either sliced or coarse lay chopped. I also increased the amount of cheese used. I baked it 40 minutes.
Used standard pie crust, layered canned chili strips over all of it. Used Jack Cheese the standard for Mexican dishes. Used standard herbs and chopped olives. It was much easier to cut through and serve neatly than the original recipe.
Step it up and add 1/2# ground chorizo , sauté first. Sharp cheddar is rarely used in Mexican dishes a milder cheese is preferred 1/2 jack & 1/2 med cheddar are great. Also increase cheese to 1:2 cup. I serve this with fried cubed red potatoes add minced red onion little garlic , salt and cayenne Delish.