Green Chile Quiche
This Green Chile Quiche is where comfort meets quiet sophistication — a dish that feels both familiar and fresh. Beneath its golden crust lies a silky custard infused with the gentle warmth of roasted green chile, the richness of cream, and the mellow melt of cheese. It’s a slice of morning sunshine, bringing together simplicity, spice, and soul.
Every bite tells a story of balance — the creamy tenderness of eggs against the subtle fire of chile, the crisp crust cradling it all. Whether served for brunch, a lazy Sunday breakfast, or a light evening meal, this quiche captures the essence of the Southwest: warm, inviting, and deeply satisfying.
It’s not just food — it’s comfort baked into a crust, meant to be shared and savored slowly.
Why People Will Love This Green Chile Quiche Recipe:
Comfort with a hint of fire – The roasted green chile adds gentle heat that warms the soul without overpowering, creating a flavor that’s both soothing and alive.
Creamy, silky perfection – Each bite melts on the tongue — a rich custard of eggs and cream that feels indulgent yet beautifully balanced.
Simple elegance in every slice – Made with everyday ingredients, yet the result feels refined — like something from a cozy café or sunlit brunch table.
Versatile and timeless – Equally perfect for breakfast, brunch, or a light dinner. It’s just as delicious warm from the oven as it is chilled the next day.
A taste of the Southwest with home-baked heart – Earthy, spicy, and comforting — it captures the warmth of roasted chiles and the spirit of shared, soulful meals.
Key Ingredients
Eggs – The foundation of the quiche, creating a delicate custard that holds everything together with creamy, comforting simplicity.
Heavy Cream – The secret to a rich, velvety filling that feels indulgent yet light, giving the quiche its signature smoothness.
Roasted Green Chiles – The heart of this recipe — smoky, subtly spicy, and fragrant. They bring the soul of the Southwest to each bite.
Mexican Cheese Blend – A mix of melting cheeses that adds depth, saltiness, and a golden finish — the perfect balance to the chiles’ gentle heat.
Pie Crust – Buttery and crisp, it cradles the creamy filling like a golden shell, adding a satisfying contrast in every bite.
Salt and Black Pepper – Simple, essential seasonings that draw out the natural richness and let the warmth of the chiles shine through.
Expert Tips
Let the ingredients find harmony.
Bring the eggs and cream to room temperature before mixing — this ensures a smooth, even custard that bakes without curdling or separating.
Drain the green chiles well.
Excess liquid is the enemy of a silky quiche. Take a moment to press or pat the chiles dry — this keeps the filling tender but not watery, letting the true flavor of the chile shine.
Blind-bake the crust for a perfect base.
Pre-bake the pie crust for 5–7 minutes before adding the filling. This small act of patience prevents a soggy bottom and gives you a crisp, buttery bite from edge to edge.
Avoid overmixing and overbaking.
Whisk the eggs just until combined — air bubbles create a spongy texture. Bake until the edges are set and the center gently trembles; it will finish cooking in the warmth of its own heat.
Let it rest before cutting.
Give the quiche 10 minutes to settle after baking. The custard will firm up, the flavors will deepen, and each slice will hold together beautifully when served.
Reheat with respect.
To preserve its creamy texture, warm leftovers gently in a low oven rather than the microwave. Quiche, like good wine, rewards patience.
Green Chile Quiche
Ingredients
6 large eggs
1 cup heavy cream
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup chopped green chile (frozen or canned is fine; drain well before using)
1 cup shredded Mexican cheese blend
1 prepared pie crust (store-bought or homemade, deep-dish style preferred)
Instructions
Prepare the Oven and Filling
Preheat the oven to 425°F (220°C).
In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined and slightly frothy.
Prepare the Crust
Place the pie crust in a deep pie dish or a 9-inch round pan.
Use a fork to prick the bottom and sides of the crust several times — this helps prevent bubbling as it bakes.
Assemble the Quiche
Evenly spread the chopped green chile across the bottom of the crust.
Top with the shredded Mexican cheese blend, then gently pour the egg mixture over the top, ensuring the filling spreads evenly.
Bake to Perfection
Place the quiche in the oven and bake for 15 minutes at 425°F (220°C).
Then, reduce the heat to 300°F (150°C) and continue baking for 30–40 minutes, or until the quiche is puffed, lightly golden, and the center is set.
Rest and Serve
Remove from the oven and let the quiche cool for 5–10 minutes before slicing.
Serve warm or at room temperature — and enjoy the creamy, savory balance of cheese and roasted green chile.
Freezer Instructions
Allow the quiche to cool completely. Wrap tightly with foil and freeze until ready to use.
To serve, thaw overnight in the refrigerator, then reheat covered with foil in the oven until warmed through.
You can also freeze individual portions in airtight containers or zip-top bags — reheat directly in the microwave for a quick and easy meal.
Important Notes When Making ” Green Chile Quiche:
The soul of the quiche lies in its balance.
Each element — eggs, cream, chiles, and cheese — should complement, not compete. Let the chile whisper warmth rather than shout spice; the cream and cheese will carry its melody softly through every bite.
Freshness changes everything.
Use the best eggs and cream you can find. In such a simple recipe, quality is magnified — rich yolks and fresh dairy create a custard that tastes alive, full, and comforting.
Roasted green chile tells its own story.
Its flavor deepens as it bakes. Mild chiles offer gentle heat, while medium or hot ones add a lively spark. Taste them first — choose your warmth like seasoning your mood.
Texture is the quiet mark of mastery.
A perfect quiche is neither runny nor dry. It should slice cleanly, yet still tremble slightly at the center. That tender, custard-like softness is where comfort lives.
Simple seasoning, mindful baking.
Salt and pepper may seem small, but they define balance. Too much hides the chile’s natural charm; too little and the custard falls flat. Bake gently — slow, even heat lets the flavors unfold gracefully.
This dish is timeless and forgiving.
Green Chile Quiche is just as beautiful reheated the next day. It carries the warmth of the oven long after it’s cooled — the kind of food that lingers not only on the plate, but in memory.
How to Enjoy Green Chile Quiche After Cooking:
Let it rest before the first slice.
After baking, allow the quiche to sit for 10–15 minutes. This quiet pause lets the custard settle and the flavors intertwine — the chiles mellow, the cheese smooths, and the aroma deepens into something warm and inviting.
Serve it in its best light.
Enjoy it warm for pure comfort — the cheese still soft and velvety, the crust golden and tender. At room temperature, it becomes elegant and refined, perfect for brunch or afternoon gatherings. Chilled, it turns refreshing and delicate, ideal for summer lunches.
Pair thoughtfully.
Let the quiche shine beside something light and fresh — a simple green salad with lemon vinaigrette, a bowl of mixed fruit, or roasted potatoes for a heartier meal. A glass of white wine or iced tea completes the balance beautifully.
Savor the details.
Notice the soft custard as your fork glides through, the gentle spice of roasted green chile rising in warmth, and the buttery crispness of the crust beneath it all. Each bite is a quiet conversation between comfort and flavor.
Reheat gently, enjoy endlessly.
To relive the moment, warm leftovers slowly in the oven at low heat — it restores the creaminess without drying. Green Chile Quiche ages gracefully; the next day, its flavor deepens, carrying a whisper of smoke and sweetness that feels even more comforting.
Share it generously.
Whether served at a family breakfast or a sunlit brunch table, this quiche invites connection. It’s more than food — it’s a small celebration of warmth, simplicity, and the beauty of slowing down to enjoy something made with care.
Nnutrition Information
For your Green Chile Quiche, based on one serving (1/8 of the quiche):
Calories: 315 kcal | Total Fat: 25 g | Saturated Fat: 13 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 1.6 g | Cholesterol: 220 mg | Sodium: 430–500 mg (depending on cheese and crust used) | Total Carbohydrates: 9 g | Dietary Fiber: 0.7 g | Sugars: 1.3 g | Protein: 13 g
Frequently Asked Questions:
Can I use fresh green chiles instead of canned or frozen?
Absolutely! Fresh roasted green chiles bring a deeper, smokier flavor. Just peel, seed, and chop them before using. If you prefer mild heat, choose Hatch or Anaheim chiles; for a bolder bite, go with medium or hot varieties.
Can I make this quiche crustless?
Yes! A crustless version is lighter and naturally gluten-free. Simply grease your pie dish before pouring in the filling. The edges will set beautifully, and you’ll still get that creamy, custard-like texture without the crust.
How can I prevent my quiche from turning watery?
Drain your green chiles thoroughly and don’t skip the step of pricking or pre-baking the crust. Also, bake the quiche just until the center barely jiggles — overbaking can cause separation and excess moisture release.
What’s the best way to reheat leftover quiche?
Reheat slices gently in a 325°F (160°C) oven for 10–15 minutes, loosely covered with foil. This keeps the crust crisp and the custard creamy. Avoid microwaving for too long, as it can make the eggs rubbery.
Can I freeze Green Chile Quiche?
Yes, it freezes beautifully. Let it cool completely, then wrap tightly with foil or store in airtight containers. Thaw overnight in the refrigerator and reheat in the oven until warmed through. You can also freeze individual slices for easy breakfasts or lunches.
Should I blind-bake the crust before adding the filling?
If you prefer a crisp crust, yes — blind-bake it for 5–7 minutes at 375°F before adding the filling. This prevents sogginess and helps the crust stay buttery and flaky beneath the creamy custard.
Can I substitute milk for heavy cream?
Yes, but the texture will be lighter and less rich. For the best balance, use half heavy cream and half whole milk — it keeps the filling smooth, silky, and custard-like without being too heavy.
How do I know when the quiche is perfectly baked?
Check the center — it should still have a gentle wobble when you remove it from the oven. The residual heat will finish setting the custard. If it’s completely firm in the oven, it’s likely overbaked and may turn dry.
Why did my quiche puff up and then fall after baking?
This is natural — as the quiche cools, the steam inside escapes and the custard settles. To keep the texture delicate, avoid overbeating the eggs (which adds too much air) and bake slowly at moderate heat.
Can I add other mix-ins, like bacon or spinach?
Absolutely! This recipe is wonderfully adaptable. Cooked bacon, caramelized onions, or sautéed spinach all pair beautifully with green chile. Just make sure any added ingredients are well-drained to maintain the quiche’s creamy texture.