New Mexico Green Chile Bisquick Quiche
Warm, rustic, and bursting with Southwestern flavor, this New Mexico Green Chile Bisquick Quiche brings comfort and character to your table with minimal effort.
The smoky, earthy heat of roasted green chiles blends beautifully with savory ham and gooey melted cheese, all set in a soft, custardy base thanks to a clever shortcut: Bisquick. This isn’t just a quiche—it’s a celebration of bold flavor and ease.
Perfect for busy mornings, lazy weekend brunches, or even a casual weeknight dinner, this dish captures the spirit of New Mexico in every bite. Whether you’re craving something cozy or feeding a crowd, this recipe is a reliable go-to that delivers every time.
Why People Will Love This New Mexico Green Chile Bisquick Quiche:
Effortless Yet Impressive: Uses everyday pantry staples like Bisquick and eggs to create a dish that looks and tastes gourmet without the stress of making a crust from scratch.
Southwestern Flavor Punch: The smoky heat of New Mexico green chiles adds a unique regional twist that sets it apart from traditional quiche recipes.
Versatile and Satisfying: Equally perfect for breakfast, brunch, lunch, or a light dinner—served warm, at room temperature, or even cold.
Customizable to Taste: Can be adapted with bacon, sausage, different cheeses, or added vegetables based on what you have on hand.
One-Bowl, One-Dish Wonder: Minimal prep and cleanup—everything is mixed and baked in a single pie dish, ideal for busy mornings or easy hosting.
Comforting and Hearty: The creamy, cheesy texture paired with savory ham and chiles offers a cozy bite that satisfies deeply.
A Taste of the Southwest at Home: Brings the soulful flavors of New Mexico into your kitchen without needing special ingredients or techniques.
Key Ingredients:
New Mexico Green Chiles – These iconic chiles add a gentle heat and smoky depth that defines the flavor of the Southwest. Their subtle spiciness elevates the entire dish with warmth and character.
Chopped Ham (or Bacon/Sausage) – Adds rich, savory notes and satisfying protein, anchoring the quiche with a meaty heart that contrasts beautifully with the tender egg custard.
Shredded or Cubed Cheese – Melts into the filling for a creamy, gooey texture. Whether it’s sharp cheddar, Monterey Jack, or a blend, the cheese brings richness and cohesion to every bite.
Bisquick – The genius shortcut. It sinks and rises during baking, creating a self-forming, delicate crust that binds the ingredients without any fuss.
Eggs and Milk – The classic custard base, providing body and silkiness. This simple mixture transforms into a fluffy, golden filling that envelops all other flavors.
Chopped Onion – Offers gentle sweetness and aromatic depth, enhancing the overall savoriness of the dish.
Salt and Pepper – Simple seasonings, but essential to draw out the full expression of the green chile, meat, and cheese.
Expert Tips:
Roast and Peel Fresh Green Chiles for Authenticity: If time allows, use freshly roasted Hatch green chiles for a deeper, smokier flavor. Peel off the skin and remove seeds for balanced heat without bitterness.
Pre-Sauté Onions for Extra Sweetness: Lightly cook the chopped onions before adding them to the dish to mellow their sharpness and bring out a caramelized, savory undertone.
Let the Custard Rest Before Baking: After mixing the Bisquick with eggs and milk, let it sit for 5–10 minutes to allow the batter to hydrate. This helps with a more even texture and better rise during baking.
Use Whole Milk for a Creamier Texture: While any milk works, whole milk or a splash of half-and-half gives the custard a richer, more velvety consistency.
Tent with Foil If Browning Too Fast: If the top begins to brown before the center is fully set, loosely cover the quiche with foil to prevent overbaking while the inside finishes cooking.
Let It Cool Before Slicing: Allow the quiche to rest for at least 10–15 minutes after baking. This helps the structure firm up, making cleaner slices and preventing a watery center.
Double the Recipe for Meal Prep: Make two quiches at once—one for now, one to freeze. This dish freezes and reheats beautifully, making it ideal for busy mornings or future brunches.
New Mexico Green Chile Bisquick Quiche
Ingredients:
3/4 cup chopped ham (or substitute cooked bacon or sausage)
1/2 cup green chile (adjust based on preference)
1 cup shredded or cubed cheese
1/3 cup chopped onion (or use dehydrated onion)
2 cups milk
1/2 cup Bisquick
4 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
Non-stick spray for pie plate
Optional: dried parsley or paprika for color
Instructions:
Preheat Oven: Set your oven to 400°F (200°C).
Prepare Pie Plate: Spray a 10-inch pie plate with non-stick spray.
Layer Ingredients: Spread the chopped ham, green chile, cheese, and onion evenly in the bottom of the prepared pie plate.
Mix Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper. Add the Bisquick and whisk until the mixture is smooth.
Combine and Pour: Pour the egg mixture over the ingredients in the pie plate. If desired, sprinkle with dried parsley or paprika for added color.
Bake: Place the pie plate in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the quiche to cool slightly before slicing and serving. Enjoy!
This quiche is a savory, flavorful dish perfect for breakfast, brunch, or a light dinner.
Important Notes When Making This New Mexico Green Chile Bisquick Quiche:
Green Chile Intensity Varies: The heat level of green chiles can range from mild to quite spicy, even within the same variety. Taste your chiles before adding them to balance the spice to your preference.
Bisquick Is the Structure: Unlike traditional quiche, this recipe doesn’t use a crust. The Bisquick forms a light, bready base and helps hold everything together—don’t skip or substitute it unless using a tested alternative.
Ingredient Distribution Matters: When layering the ham, chiles, onion, and cheese, make sure they’re evenly spread to prevent sinking and ensure consistent texture and flavor in each bite.
Baking Time Can Vary by Oven: Depending on your oven and the depth of your pie plate, baking time may lean closer to 45 minutes. Use a toothpick in the center—if it comes out clean, it’s done.
Avoid Overmixing the Custard: Whisk until smooth, but don’t overbeat the eggs and milk mixture, as this can introduce too much air and result in a spongier texture instead of a creamy finish.
Cheese Choice Affects Flavor: Sharp cheddar adds tang, Monterey Jack gives meltiness, and pepper jack introduces an extra kick. Feel free to mix cheeses for more complexity.
Storage Alters Texture Slightly: While delicious as leftovers, the texture will firm up after refrigeration. Reheat gently to avoid drying out, or enjoy cold or at room temperature.
How To Enjoy This New Mexico Green Chile Bisquick Quiche After Cooking:
Let It Rest First
Cool slightly (10–15 minutes) after baking. This helps the quiche finish setting and allows for cleaner slices.
Avoid cutting it immediately or it may fall apart or feel too soft in the center.
Slicing and Serving
Use a sharp knife and a pie server to slice into wedges—like a pie. A serrated knife works best for clean edges if you used chunky ingredients.
Portion sizes can be adjusted depending on the occasion—thinner wedges for brunch spreads, thicker slices for a hearty dinner.
Best Temperature to Serve
Warm or room temperature is ideal. At this stage, the custard is silky, the cheese is slightly gooey, and flavors are most pronounced.
You can also enjoy it cold, especially for on-the-go breakfasts or lunchbox additions—it holds up well and retains flavor even straight from the fridge.
Perfect Pairings
For Brunch: Serve with a simple green salad, avocado slices, or fruit like melon or berries to balance the richness.
For Lunch or Dinner: Pair with roasted vegetables, a black bean salad, or a small bowl of tomato soup for a heartier plate.
With Bread: Add a warm biscuit, tortilla, or slice of crusty sourdough for dipping into the custardy center.
Optional Finishing Touches
Add a sprinkle of flaky sea salt, fresh parsley, or a few dashes of hot sauce or salsa verde to brighten the flavors.
For creaminess, serve with a dollop of sour cream or a spoonful of crema Mexicana.
Storing and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat individual slices in the microwave (30–45 seconds) or the oven at 325°F (160°C) until warmed through—cover with foil to prevent drying.
To Elevate the Experience
Enjoy it with a cup of strong coffee, iced horchata, or a light white wine like a Pinot Grigio or a dry Riesling, depending on the occasion.
Nutrition Information:
Per slice (assuming 8 slices total) of the New Mexico Green Chile Bisquick Quiche:
Calories: 195 kcal | Total Fat: 12.5 g | Saturated Fat: 5.1 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 115 mg | Sodium: 420–500 mg (depending on ham and added salt) | Total Carbohydrates: 9.6 g | Dietary Fiber: 0.6 g | Sugars: 3.2 g | Protein: 11.3 g
Frequently Asked Questions:
Can I make this quiche ahead of time?
Yes! You can bake the quiche up to 2 days in advance. Let it cool completely, cover tightly, and refrigerate. Reheat individual slices in the microwave or rewarm the whole quiche in a 325°F (160°C) oven until heated through.
Can I freeze the quiche?
Absolutely. Once baked and cooled, wrap the quiche (whole or in slices) tightly in plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until warm.
What can I substitute for Bisquick?
If you don’t have Bisquick, you can use a homemade mix: combine 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, a pinch of salt, and 1 tablespoon cold butter—blend until crumbly, then proceed with the recipe.
How spicy is this quiche?
It depends on the type and amount of green chile used. New Mexico green chiles can range from mild to medium-hot. If you’re sensitive to heat, start with mild chiles and taste before adding more.
Can I make it vegetarian?
Yes! Simply omit the ham or sausage and replace it with sautéed vegetables like spinach, mushrooms, or bell peppers. The green chiles and cheese will still give the quiche plenty of bold flavor.
Why is my quiche watery or not fully set in the center?
This usually happens if it’s underbaked or if the milk-to-egg ratio is off. Make sure to bake it until a toothpick inserted in the center comes out clean—this can take up to 45 minutes depending on your oven. Letting it rest after baking also helps it firm up.
Can I use a different size pie plate or baking dish?
Yes, but it will affect baking time. A smaller, deeper dish may require more time, while a wider, shallower dish may cook faster. Stick to a 9–10 inch pie plate for best results and adjust accordingly if using something else.
Should I sauté the onions before adding them?
It’s optional, but highly recommended. Lightly sautéing the onions enhances their sweetness and prevents any raw or overly sharp flavor in the final quiche.
Can I mix everything together instead of layering?
Technically yes, but layering the solids first (ham, chiles, cheese, onions) ensures more even distribution throughout the quiche and helps prevent sinking. Pouring the liquid custard over the top creates a better texture and appearance.
How do I prevent the top from over-browning before the center is cooked?
If the top is browning too quickly, loosely tent the quiche with foil during the last 10–15 minutes of baking. This allows the center to continue cooking without burning the surface.