Hatch Chile Ham Quiche
Few dishes capture the heart of Southwestern comfort like a Hatch Chile Ham Quiche. The smoky, slightly spicy flavor of roasted Hatch chiles pairs beautifully with the savory richness of ham and the sharp bite of cheddar cheese.
Encased in a buttery crust and baked with a silky custard of eggs and milk, this quiche strikes the perfect balance between bold flavor and creamy texture.
Whether served warm for breakfast, as a hearty brunch centerpiece, or chilled for a light dinner, it celebrates the unique character of Hatch chiles while remaining versatile and approachable for everyday cooking.
Why People Will Love Hatch Chile Ham Quiche:
Southwestern flair in every bite – the roasted Hatch chiles bring a smoky, earthy heat that sets this quiche apart from classic versions.
Balanced richness – salty ham, sharp cheese, and creamy custard combine into a filling that is both indulgent and deeply satisfying.
Comfort wrapped in a crust – the flaky pie shell adds buttery texture, making each slice feel like a complete, wholesome meal.
Versatility of occasion – equally fitting for a hearty breakfast, a special brunch centerpiece, or a light but flavorful dinner.
Customizable heat level – mild, medium, or hot Hatch chiles let you control the spice, appealing to both bold flavor seekers and those who prefer gentle warmth.
Make-ahead friendly – perfect for meal prep, as it tastes just as good reheated the next day—or even served cold.
Regional celebration – highlights the unique, seasonal flavor of Hatch chiles, giving the dish an authentic New Mexico-inspired identity.
Key Ingredients:
Hatch chiles – the star of the dish, roasted to release their smoky, earthy depth; their mild-to-hot heat infuses the custard with a signature Southwestern character.
Ham – hearty, savory cubes of ham add saltiness and meaty richness, balancing the creaminess of the eggs and milk.
Sweet onion – sautéed until translucent, it lends a gentle sweetness that softens the boldness of the chiles and ham.
Extra-sharp white cheddar – sharp, tangy, and melting into creaminess, it layers the quiche with bold flavor; Monterey Jack or pepper jack add their own twists.
Eggs and milk – whipped together, they form a silky custard that binds the filling, creating a light yet satisfying texture.
Buttery pie crust – the crisp, flaky base that holds everything together, adding contrast to the soft, creamy interior.
Expert Tips:
Roast Hatch chiles properly – Blister the skins under a broiler or on a grill until charred, then steam in a covered bowl for easy peeling. This step deepens their smoky flavor and prevents chewy skins in the quiche.
Cool the filling before assembling – Adding hot ham and chile mixture directly to the crust can cause sogginess and partially cook the eggs too early. Letting it cool slightly ensures a clean, creamy custard.
Layer with intention – Place the ham and chile mixture first, then the cheese, followed by the egg custard. This prevents ingredients from floating and creates even distribution throughout the quiche.
Whisk the eggs and milk thoroughly – A well-blended custard ensures a smooth, uniform texture. Tiny streaks of unblended egg whites can cause rubbery patches.
Protect the crust – If the edges brown too quickly, cover them with strips of foil halfway through baking to maintain a flaky, golden balance.
Check doneness correctly – Insert a knife or skewer in the center; it should come out mostly clean with just a slight wobble in the custard. Overbaking will create a dry, spongy texture instead of creamy silkiness.
Let it rest before slicing – A 5–10 minute rest allows the custard to finish setting and makes slicing cleaner while keeping the filling intact.
Enhance with the right cheese – Extra-sharp cheddar gives bold flavor, but mixing with Monterey Jack or pepper jack adds creaminess and a subtle spicy kick that pairs beautifully with Hatch chiles.
Hatch Chile Ham Quiche
Ingredients
1 frozen pie crust (thawed overnight in the refrigerator)
1 cup cooked ham, cut into bite-sized cubes
3 Hatch chiles, roasted, peeled, seeded, and chopped (choose mild, medium, or hot depending on your spice preference)
1 small sweet onion, finely chopped
1 tablespoon butter
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper (plus more to taste)
1 ½ cups extra-sharp white cheddar cheese, shredded (Monterey Jack or pepper jack also work great with Hatch chiles)
5 large eggs
½ cup 2% milk (or whole milk for a richer texture)
¼ teaspoon salt, or to taste
Instructions
Step 1: Prepare the crust
Preheat oven to 425°F (220°C).
Place thawed pie crust in a pie dish (if not already fitted).
Step 2: Roast the Hatch chiles (if starting with fresh chiles)
Place whole Hatch chiles under the broiler or directly on a grill until skins blister and char, turning as needed.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the skins, remove seeds, and chop into small pieces.
Step 3: Cook the filling
In a skillet, melt butter over medium heat.
Add the onion and sauté until translucent.
Stir in the ham and chopped Hatch chiles. Season with garlic powder and pepper.
Reduce heat to low, cook for 2–3 minutes to blend flavors, then remove from heat.
Let the mixture cool slightly before adding to the crust (prevents sogginess).
Step 4: Assemble the quiche
Spread the ham-chile-onion mixture evenly in the pie crust.
Sprinkle shredded cheese over the filling.
In a bowl, whisk together eggs, milk, salt, and a pinch of pepper.
Pour egg mixture evenly over the filling.
Step 5: Bake
Bake at 425°F for 40–50 minutes, until the center is set and a knife inserted comes out clean.
If the crust browns too quickly, cover the edges with foil halfway through baking.
Let the quiche rest 5–10 minutes before slicing.
Tips for Success
Balance the heat: If using hot Hatch chiles, balance with a milder cheese like Monterey Jack instead of sharp cheddar.
Make ahead: Roast Hatch chiles in batches and freeze extras—you’ll have them ready for future quiches.
Richer flavor: Swap half the milk for half-and-half or heavy cream for a silkier custard.
Variations: Add sautéed mushrooms, spinach, or roasted red peppers to complement the smoky Hatch chiles.
Important Notes When Making Hatch Chile Ham Quiche:
Crust choice matters – A frozen or homemade crust works, but thaw completely before baking. Blind baking (partially pre-baking) can help prevent sogginess if you prefer a crisp bottom.
Fresh vs. frozen Hatch chiles – If using fresh, always roast, peel, and seed them first for the best flavor. Frozen roasted Hatch chiles work too, but drain excess liquid so it doesn’t water down the custard.
Balance the spice – Hatch chiles range from mild to very hot. Choose your heat level based on your audience, and remember the spice will mellow slightly once baked with eggs and dairy.
Cheese selection shapes flavor – Extra-sharp cheddar creates boldness, while Monterey Jack or pepper jack adds creaminess or an extra kick. Blending cheeses gives complexity.
Custard consistency is delicate – Stick to the egg-to-milk ratio (5 eggs to ½ cup milk) for a set custard that’s creamy but not runny. Too much liquid makes the quiche watery.
Cooling is crucial – Allowing the quiche to rest for 5–10 minutes after baking helps it set fully and slice cleanly without breaking apart.
Storage life – Refrigerate leftovers tightly covered for up to 3 days. Quiche reheats gently in the oven at 325°F or can be enjoyed cold. Avoid microwaving too long, as it may turn the custard rubbery.
Best served warm or room temperature – While it’s delicious cold, the flavors of Hatch chiles, ham, and cheese are more pronounced when the quiche is slightly warm.
How To Enjoy Hatch Chile Ham Quiche After Cooking:
1. Let It Rest Before Slicing
After removing the quiche from the oven, allow it to rest for 5–10 minutes. This short pause helps the custard firm up, making it easier to slice cleanly while keeping the filling creamy and intact.
2. Slice with Care
Use a sharp knife or serrated blade to cut neat wedges. For extra clean edges, wipe the knife between slices. A pie server works best for lifting the pieces without breaking the crust.
3. Serve at the Right Temperature
This quiche shines when served warm or at room temperature. The flavors of the Hatch chiles, ham, and cheese are more pronounced when slightly warm, while a chilled slice offers a firmer, refreshing option for lunch or a picnic.
4. Garnish Thoughtfully
Sprinkle fresh herbs like chopped parsley or cilantro for a pop of freshness.
Add a light dusting of smoked paprika or chili flakes to highlight the roasted chile flavors.
Serve with a dollop of sour cream or salsa verde for a Southwestern flair.
5. Pair with Sides
Breakfast/Brunch: Fresh fruit, roasted potatoes, or a green salad.
Lunch/Dinner: A crisp side salad with citrus vinaigrette or roasted vegetables.
For spice lovers: Pair with pickled jalapeños or hot sauce.
6. Store and Reheat Properly
Refrigerate leftovers, covered, for up to 3 days.
Reheat slices gently in a 325°F oven until warmed through. Avoid over-microwaving, which can make the custard rubbery.
Quiche can also be enjoyed cold, straight from the fridge, for a quick snack or light meal.
7. Make It a Meal Experience
Pair with coffee or tea for brunch, or with a chilled glass of white wine or sparkling water for dinner. Its smoky, savory flavor makes it adaptable across meals and occasions.
Nutrition Information:
For Hatch Chile Ham Quiche (per slice, assuming 8 servings from a 9-inch pie):
Calories: 320 kcal | Total Fat: 22 g | Saturated Fat: 11 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 135 mg | Sodium: 560 mg | Total Carbohydrates: 15 g | Dietary Fiber: 1 g | Sugars: 3 g | Protein: 16 g
Frequently Asked Questions:
Can I use canned or jarred Hatch chiles instead of fresh?
Yes. Canned or jarred roasted Hatch chiles are convenient and save time. Just make sure to drain them well to prevent excess liquid from watering down the quiche.
Do I need to blind bake the crust first?
Not required with a sturdy frozen crust, but blind baking (partially baking the crust before filling) can help prevent sogginess if you prefer a crispier bottom.
Can I substitute another cheese for cheddar?
Absolutely. Monterey Jack creates a creamier texture, while pepper jack adds extra heat. For a milder option, Swiss or mozzarella work well.
How can I tell when the quiche is fully baked?
Check the center. The quiche is done when the edges are set and the center is slightly wobbly but not liquid. A knife inserted near the center should come out mostly clean.
Can I make this quiche ahead of time?
Yes, it reheats beautifully. Bake the quiche, cool it, and refrigerate for up to 3 days. Reheat gently in a 325°F oven, or enjoy cold for a quick breakfast or lunch.
How do I roast Hatch chiles properly?
Place whole chiles under a broiler or on a grill until the skins blister and char on all sides. Transfer them to a covered bowl to steam for 10 minutes, then peel, seed, and chop. This method gives maximum smoky flavor and removes tough skins.
Do I need to cook the onion, ham, and chiles before adding them to the quiche?
Yes. Sautéing the onion until translucent and briefly heating the ham and chiles with spices develops flavor and removes excess moisture, preventing a watery custard.
How do I prevent the crust from becoming soggy?
Two options: either cool the filling slightly before adding it, or blind bake the crust for 8–10 minutes at 375°F before assembling. Cover crust edges with foil later to prevent over-browning.
Can I adjust the heat level of the quiche?
Easily. Use mild Hatch chiles for a gentle flavor, medium for balanced heat, or hot for a bold, spicy kick. Blending two types is also a great way to customize.
How do I avoid overbaking the quiche?
Check for a slight jiggle. The quiche should be set at the edges but still a little wobbly in the center when removed from the oven. It will finish setting as it cools. Overbaking makes the custard rubbery instead of creamy.