Breakfast & Brunch

Chile Verde Quiche Recipe

"A Southwestern quiche with roasted green chile for the crust! Make a bunch the day before for a breakfast/brunch party."


  • Adjust
  • US
  • Metric
  • cooking spray
  • 8 roasted whole green chiles, or more to taste
  • 7 eggs
  • 1/2 cup chopped onions
  • 3 tablespoons heavy cream
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 pound sharp Cheddar cheese, cubed
  • 2 tomatoes, sliced, or to taste (optional)
  • Directions

  • Prep
  • Cook
  • Ready In
    1. Preheat the oven to 325 degrees F (165 degrees C). Spray a pie plate with cooking spray.
    2. Cut chiles lengthwise into strips. Line strips over the bottom of pie plate to form a crust, placing pointed ends toward the center.
    3. Beat eggs in a bowl and mix in onions, cream, garlic salt, cumin, and pepper. Fold in Cheddar cheese. Layer tomatoes over the chile 'crust,' and pour egg mixture on top.
    4. Bake in the preheated oven until quiche is set, 30 to 35 minutes.


    • Cook’s Notes:
    • Use canned or freshly roasted green chiles.
    • A lighter white cheese can also be used.
    • Feel free to use half-and-half instead of cream.
    • Any additional ingredients should be layered over the chile ‘crust’ before pouring in the egg mixture. Add sausage or fajita leftovers, chopped garlic, cubed avocado, sour cream, crushed chips, cooked/roasted veggies – many variations possible.

    Nutrition Facts

    Per Serving: 166 calories;11.3 g fat;6.9 g carbohydrates;10.3 g protein;185 mg cholesterol;1180 mg sodium.Full nutrition
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