Green Chili Quiche

Origin: Born from the kitchens of the Southwest, this quiche blends bold chilies with the legacy of Spanish and Native flavors.

Where the warmth of green chiles meets the soul of tradition—a bite that lingers long after the last forkful.

Ingredients

A dish that speaks through time and cultures.

4 large eggs

1 cup milk

1/3 cup heavy cream

1 tsp Spicewashed Curry Blend

2 scallions, finely chopped

3 green chilis or you can use about 3/4 cup canned green chili

1/2 cup grated sharp cheddar

1/2 cup grated Monterey jack

1 pre-made pie crust – homemade or store bought

Smoked paprika for a bit of sprinkling

Sea salt and cracked pepper

How The Alchemy Happens

Char the Chiles: Ignite the Flavor

Position a rack near the top of the oven and preheat to broil. Place the peppers on a baking sheet and set them directly under the broiler. Char on both sides, about 3 minutes per side. Remove from the oven and let cool for a few minutes. Once cooled, peel off the skins and dice the peppers.

Prepare the Pie Crust: The Foundation

Preheat the oven to 450°F and position a rack in the middle. Place the pie crust in a pie pan coated with cooking spray. Crimp the edges for a decorative touch. Line the crust with heavy-duty foil and fill the center with pie weights or dried beans. Bake for 10 minutes. Remove from the oven and carefully lift out the foil and weights. Reduce the oven temperature to 350°F.

Build the Flavor – Let the Magic Happen

Sprinkle most of the diced green chiles, cheddar cheese, and Monterey Jack cheese evenly over the bottom of the par-baked crust. This is your base layer of flavor.

Pour the egg mixture over the filling, then top with the remaining green chiles and shredded cheese. This will create a golden, bubbly top.

Carefully place the quiche into the oven and bake at 350°F for 34 to 40 minutes. It’s ready when a knife inserted in the center comes out clean. Let it rest slightly before serving. Done!