New Mexico Quiche Lorraine

New Mexico Quiche Lorraine is a flavorful twist on the classic French dish, combining the savory richness of crispy bacon and Swiss cheese with the bold, smoky heat of green chiles. This quiche is perfect for breakfast, brunch, or even a light dinner, offering a delightful fusion of Southwestern and traditional flavors.

Its creamy, cheesy filling, complemented by the subtle spice, makes it a delicious and comforting dish for any occasion.

New Mexico Quiche Lorraine

Ingredients:

8 slices bacon, chopped

1 unbaked pie crust

1/2 onion, chopped

4 ounces green chile, drained

1 1/2 cups Swiss cheese, shredded

3 eggs

1 1/2 cups half-and-half

1/2 teaspoon salt

1/4 teaspoon pepper

Instructions:

Preheat the Oven

Set your oven to 375°F (190°C) and allow it to heat while you prepare the quiche.

Cook the Bacon

In a skillet, fry the chopped bacon over medium heat until it becomes crispy. Once done, remove the bacon and place it on a plate lined with paper towels to absorb any excess grease.

Prepare the Pie Crust

If you’re using an unbaked pie crust, gently press it into a pie plate or quiche dish. If not using a crust, spray a pie dish with cooking spray to prevent sticking.

Sauté the Onion

In the same skillet, sauté the chopped onion until it becomes soft and translucent, about 3-5 minutes. Then remove it from the heat.

Layer the Ingredients

In the pie crust (or directly in the greased pie dish), layer the cooked onions, drained green chile, crisp bacon bits, and shredded Swiss cheese evenly.

Mix the Egg Mixture

In a large bowl, whisk together the eggs, half-and-half, salt, and pepper until smooth and well combined.

Pour the Egg Mixture

Carefully pour the egg mixture over the layered ingredients in the pie crust or dish, making sure it spreads evenly.

Bake the Quiche

Place the quiche in the preheated oven and bake for 40-45 minutes, or until the filling is set and lightly golden on top.

Cool and Serve

After baking, remove the quiche from the oven and allow it to rest for about 10 minutes before slicing. This helps the quiche firm up and makes for easier serving.

Notes:

Green Chile Variation: This New Mexico version of Quiche Lorraine adds green chiles for a smoky, mildly spicy twist, which pairs well with the rich flavors of bacon and Swiss cheese. You can adjust the amount of chile depending on your heat preference.

Pie Crust: For added convenience, you can use a store-bought pie crust, but a homemade crust adds an extra layer of flavor and flakiness.

Make-Ahead Option: This quiche can be prepared ahead of time. Simply assemble the quiche, cover it, and refrigerate overnight. When ready, bake it fresh the next day.

Customization: Feel free to substitute Swiss cheese with other cheeses like Gruyère or Monterey Jack for a different flavor profile, or add other veggies like spinach or bell peppers for extra texture and color.

Serving Suggestions: This quiche is best served warm, with a side of fresh greens or a simple salad to balance its richness. It’s also delicious when paired with salsa or a dollop of sour cream for a true Southwestern touch.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this quiche ahead of time?

Yes, you can prepare and bake the quiche ahead of time. Once cooled, store it in the refrigerator for up to 3 days.

Reheat in the oven at 350°F for about 15 minutes before serving.

Can I freeze the quiche?

Yes, quiche freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil.

It can be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Can I use a different type of cheese?

Absolutely! While Swiss cheese is traditional, you can substitute cheddar, Monterey Jack, or Gruyère for a different flavor.

What can I substitute for the half-and-half?

You can use whole milk, heavy cream, or a combination of both.

Using heavy cream will make the quiche richer, while milk will lighten it.

Can I make this recipe without the pie crust?

Yes, you can skip the crust to make a crustless quiche.

Grease the pie plate well before adding the filling.

What if I don’t have New Mexico green chile?

You can substitute with any mild green chile or roasted poblano peppers.

Adjust the amount depending on your heat preference.

Can I add other vegetables to the quiche?

Yes, sautéed vegetables like spinach, mushrooms, or bell peppers can be added to enhance the flavor and texture.

How can I prevent the quiche from being watery?

Be sure to drain the green chile thoroughly, and cook the bacon and onions well to reduce moisture.

Also, allow the quiche to rest for 10 minutes after baking to set.

How do I know when the quiche is done?

The quiche is done when the center is set, and a knife inserted into the center comes out clean. It should be lightly golden on top.

Can I use store-bought pie crust?

Yes, a store-bought pie crust works perfectly for this recipe.

Just follow the package instructions for prebaking, if necessary.