Ground Beef Lo Mein
This Green Chile Quiche is a celebration of simplicity and Southwestern soul — a dish where creamy eggs, roasted green chile, and melted cheese come together in perfect harmony.
Baked inside a flaky golden crust, every bite balances gentle heat with rich, velvety comfort.
It’s the kind of recipe that feels like a quiet morning in the desert — warm, calm, and deeply satisfying. Whether served fresh from the oven or enjoyed cold the next day, this quiche carries the essence of home-cooked ease — elegant enough for brunch, yet humble enough for an everyday meal.
Why People Will Love Green Chile Quiche
A perfect balance of comfort and spice – The gentle heat of roasted green chile melts into creamy eggs and cheese, creating a soothing warmth that lingers in every bite.
Rich yet light in spirit – The silky custard and buttery crust give a sense of indulgence, yet the flavors remain fresh, airy, and beautifully balanced.
Simple ingredients, elegant results – With just a handful of pantry staples, you create something that feels gourmet — effortlessly graceful and deeply satisfying.
Versatile and timeless – Perfect for breakfast, brunch, or dinner, this quiche fits any table — from a casual family morning to a sophisticated gathering.
A taste of the Southwest in every slice – The roasted chile adds personality and warmth, turning an everyday classic into something soulful and unforgettable.
Key Ingredients
Eggs – The foundation of the quiche, creating a smooth, custard-like texture that holds every flavor together in perfect harmony.
Heavy Cream – Adds luxurious richness and velvety depth, transforming simple eggs into a silky, melt-in-your-mouth filling.
Roasted Green Chile – The heart of this dish — smoky, gently spicy, and fragrant. It brings the warmth of the Southwest and a subtle kick that awakens the palate.
Mexican Cheese Blend – A comforting mix of cheddar and Monterey Jack that melts beautifully, adding creaminess and a golden top that’s irresistibly savory.
Flaky Pie Crust – Buttery and crisp, it cradles the filling like a golden shell, balancing softness with structure in every slice.
Salt and Black Pepper – Simple seasonings that enhance the natural flavors, letting the chile and cream shine without overpowering.
Expert Tips
Let the ingredients reach room temperature.
Bring the eggs and cream to room temperature before whisking — this helps them blend more smoothly, creating a custard that bakes evenly without curdling.
Drain the chiles well.
Whether using canned or frozen green chiles, remove any excess liquid before adding them to the crust. Too much moisture can make the filling watery and prevent the quiche from setting perfectly.
Pre-bake (blind bake) the crust for extra crispness.
If you prefer a crisp bottom, bake the pie crust for 5–7 minutes before filling. This simple step prevents sogginess and enhances that buttery, flaky texture.
Avoid overbaking.
The quiche is done when the edges are set but the center still has a slight jiggle. It will finish cooking gently as it cools, staying soft and creamy instead of dry or rubbery.
Let it rest before slicing.
Give the quiche 5–10 minutes to settle after baking. This rest time allows the custard to firm up and the flavors to bloom, making every bite balanced and luxurious.
Serve it your way.
Enjoy warm for comfort, room temperature for brunch elegance, or chilled for a refreshing twist. Each way reveals a different, equally delicious personality of the quiche.
Ground Beef Lo Mein
Ingredients
Main Ingredients
12 oz lo mein noodles (or spaghetti, if preferred)
1 lb ground beef
2 tablespoons vegetable oil or sesame oil, for extra flavor
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup carrots, julienned (cut into matchsticks)
2 cups shredded cabbage (or coleslaw mix)
1 red bell pepper, thinly sliced
3 green onions, chopped, for garnish
Sauce Ingredients
⅓ cup low-sodium soy sauce
2 tablespoons oyster sauce (optional, adds richness)
1 tablespoon hoisin sauce (or an extra tablespoon of soy sauce)
2 teaspoons sesame oil
1 tablespoon brown sugar (or honey)
¼ cup beef broth (or water)
½ teaspoon ground black pepper
1 teaspoon cornstarch, to thicken the sauce
Instructions:
Cook the Noodles
Bring a large pot of salted water to a boil. Add the noodles and cook until just al dente, following the package directions.
Drain well, rinse briefly under cold water to stop the cooking, and set aside.
Brown the Beef
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the ground beef and cook for 5–6 minutes, breaking it apart as it browns.
Drain off any excess grease, then transfer the cooked beef to a plate and set aside.
Sauté the Vegetables
In the same skillet, heat the remaining tablespoon of oil.
Add the sliced onion, minced garlic, carrots, cabbage, and bell pepper.
Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp and fragrant.
Prepare the Sauce
In a small bowl, whisk together all the sauce ingredients until smooth — soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, broth, black pepper, and cornstarch.
Combine Everything
Return the cooked beef to the skillet with the vegetables.
Add the noodles, pour the sauce over the top, and toss well to coat evenly.
Continue cooking for 2–3 minutes, stirring constantly, until the sauce thickens slightly and clings to the noodles.
Garnish and Serve
Remove from heat and sprinkle with chopped green onions.
Serve hot, and enjoy a flavorful, comforting bowl of homemade beef lo mein.
Important Notes When Making Green Chile Quiche
The flavor deepens as it rests.
Quiche always tastes even better after it has cooled slightly. The green chile’s smokiness and the creamy custard harmonize over time, allowing the spice to mellow and the richness to unfold more fully.
Quality ingredients make a difference.
Use fresh eggs, real cream, and a good-quality cheese blend. Because the recipe is so simple, every ingredient’s character shines — the better the base, the more memorable the quiche.
Handle the green chile with care.
Green chile varies in heat. Taste before adding, and adjust the amount to suit your preference. You want warmth and depth, not overpowering spice that masks the delicate creaminess.
Don’t rush the baking process.
The beauty of a quiche lies in patience — slow, steady baking ensures a silky interior and a gently puffed top. Too much heat too quickly can cause curdling or cracks.
Texture is everything.
When done right, each slice should reveal a custard that’s tender, not firm, and a crust that’s crisp but not hard. This balance is what turns a simple dish into something deeply satisfying.
This quiche welcomes time and company.
It’s as good warm from the oven as it is the next morning, cold or reheated. It carries beautifully to gatherings and potlucks — comforting, familiar, and quietly elegant.
How to Enjoy Green Chile Quiche After Cooking:
Let it breathe before serving.
Once baked, give the quiche a quiet moment to rest — about 10 minutes. The custard will settle into its perfect, creamy texture, and the aroma of roasted green chile and melted cheese will gently fill the room.
Slice with care.
Use a sharp knife or a pie server to cut through the flaky crust. Each slice should reveal tender layers of egg, cream, and cheese woven with flecks of chile — a tapestry of warmth and comfort.
Serve at the temperature that suits the moment.
Enjoy it warm for cozy mornings, when the cheese is still soft and fragrant. Serve it room temperature for brunch elegance or chilled for a refreshing lunch on a hot day. Each way reveals a different mood of the dish.
Pair thoughtfully.
Complement the richness with light sides — a simple green salad with vinaigrette, a bowl of fresh fruit, or roasted potatoes for a heartier touch. For drinks, coffee in the morning or a chilled white wine in the evening enhances the quiche’s buttery depth.
Relish the layers of flavor.
Taste how the creamy custard meets the gentle heat of the green chile — how the cheese lingers, how the crust crackles softly. Let it be a slow experience, one that nourishes more than just hunger.
Enjoy it again the next day.
Green Chile Quiche ages gracefully. Reheat a slice gently in the oven or savor it cold — the flavors deepen overnight, the spice mellows, and the texture becomes even more luxurious. It’s the kind of comfort that only gets better with time.
Nutrition Information
For your Green Chile Quiche, based on one slice (about 1/8 of the quiche):
Calories: 310 kcal | Total Fat: 24 g | Saturated Fat: 13 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 1.5 g | Cholesterol: 215 mg | Sodium: 420–480 mg (depending on crust and cheese used) | Total Carbohydrates: 10 g | Dietary Fiber: 0.7 g | Sugars: 1.5 g | Protein: 13 g
Frequently Asked Questions
Can I use fresh green chiles instead of canned or frozen?
Absolutely. Fresh roasted green chiles add incredible flavor and aroma. Just make sure to peel, seed, and chop them before adding to the quiche. If using fresh, reduce the amount slightly, as the flavor tends to be more concentrated than canned or frozen varieties.
How do I prevent my quiche from turning watery or soggy?
Be sure to drain the green chiles thoroughly and prick the pie crust before filling. If you prefer extra crispness, pre-bake (blind bake) the crust for 5–7 minutes before adding the filling. This creates a barrier that keeps the custard from soaking into the crust.
Can I make this quiche crustless?
Yes! For a lighter, gluten-free version, simply pour the filling into a greased pie dish without the crust. Bake as directed. The edges will form a delicate, golden layer that gives it structure even without pastry.
How do I know when the quiche is perfectly baked?
The quiche is done when the edges are set but the center still has a slight wobble. It will continue to cook gently as it cools. Overbaking can cause cracks or a rubbery texture, so keep an eye on it in the final minutes.
Can I make this quiche ahead of time?
Definitely. Green Chile Quiche reheats beautifully. You can bake it the day before, refrigerate once cooled, and reheat it gently in the oven at 325°F until warmed through. It’s also delicious cold or at room temperature, making it perfect for brunches or meal prep.
Should I pre-bake the pie crust before adding the filling?
If you prefer a crisp, flaky crust, yes — blind bake it for 5–7 minutes before adding the filling. This helps seal the bottom and prevents it from becoming soggy once the egg mixture is poured in.
Can I substitute milk for heavy cream?
You can, but the texture will change slightly. Using whole milk creates a lighter, softer quiche, while heavy cream gives it a richer, silkier texture. For a balanced result, try using half cream and half milk — it keeps the custard smooth but less heavy.
Why does my quiche puff up and then deflate after baking?
That’s completely normal. The eggs expand in the heat and naturally settle as the quiche cools. To keep the texture creamy instead of airy, bake it slowly and avoid overbeating the eggs — whisk gently until just blended.
How can I make the flavor of green chile stand out more?
Use roasted green chile and add a small pinch of cumin or smoked paprika to the egg mixture. These subtle spices complement the chile’s smokiness and deepen its flavor without overpowering the custard.
How do I reheat the quiche without drying it out?
Reheat slices in the oven at 325°F (160°C) for about 10–15 minutes, covered loosely with foil. This gentle heat keeps the filling creamy and the crust crisp. Avoid microwaving for too long — it can make the eggs rubbery and the crust soft.