This Hatch Green Chile and Bacon Quiche is a deliciously satisfying dish that perfectly combines savory flavors and a creamy texture. The rich, smoky taste of crispy bacon complements the mild spice of roasted Hatch chiles, while the blend of Monterey Jack and Cheddar cheeses adds a delightful creaminess.
Easy to prepare and perfect for brunch or a light dinner, this quiche is sure to impress family and friends with its hearty, flavorful filling nestled in a flaky pie crust. Enjoy it warm or at room temperature for a versatile meal!
Hatch Green Chile and Bacon Quiche
Ingredients
1 Pie Crust
6 strips bacon, cooked and crumbled (or meat of choice)
1 cup Monterey Jack Cheese, small cubes
1 cup Mild Cheddar Cheese, small cubes
1/2 cup Hatch chiles, roasted, peeled, and roughly chopped (4-8 chiles depending on size; add more for extra spice)
1/4 cup sweet onion, chopped
1 1/4 cups Half and Half
4 Eggs
Salt and Pepper to taste
Instructions
Oven Preparation: Preheat your oven to 350°F.
Crust Setup: Carefully press the pie crust into a 9-inch deep dish pie plate.
Cook the Bacon: In a large skillet over medium heat, cook the bacon or your chosen meat until browned, then drain the grease.
Layer the Ingredients: Distribute the crumbled bacon or meat, Hatch chiles, and chopped onions over the pie crust. Scatter the cheese cubes on top.
Egg Mixture: In a medium bowl, combine the Half and Half, eggs, salt, and pepper. Once well mixed, pour this mixture into the crust.
Baking: Bake the quiche for 30 to 40 minutes, or until a knife inserted in the center comes out clean.
Rest and Serve: Let the quiche stand for 5 minutes. Cut into wedges and serve.
Tips: If fresh roasted chiles aren’t available, you can use 1 or 2 4-ounce cans of chopped Hatch Chile peppers from the Mexican food aisle.
Enjoy!