Green Chili Quiche
Where the warmth of green chiles meets the soul of tradition—a bite that lingers long after the last forkful.
Green Chili Quiche
Born from the kitchens of the Southwest, this quiche blends bold chilies with the legacy of Spanish and Native flavors—a dish that speaks through time.
Ingredients
- Ingredients
- 4 large eggs
- 1 cup milk
- 1/3 cup heavy cream
- 1 tsp Spicewashed curry(optional, omit if unavailable)
- 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. Preheat to broil. Place the peppers on a baking sheet and set directly under the broiler. Char on both sides, about 3 minutes per side. Set aside for a few minutes to cool, then peel and dice.
Prepare the Pie Crust: The Foundation
Preheat oven to 450°F. Set a rack in the middle.
Place pie crust in a pie pan coated with cooking spray. Crimp the edges, then line the crust with heavy-duty foil. Weigh it down with weights or dried beans in the center.
Bake for 10 minutes. Remove from the oven. Reduce oven temperature to 350°F.
Build the Flavor – Let The Magic Happen
Sprinkle most of the green chiles, cheddar cheese, and Monterey Jack cheese in the bottom of the par-baked pie crust.
Sprinkle most of the green chiles, cheddar cheese, and Monterey Jack cheese in the bottom of the par-baked pie crust.
Pour the egg mixture into the pie crust, then top with the remaining green chiles and shredded cheese.
Place the quiche into the oven and bake at 350°F for 34 to 40 minutes, or until a knife inserted in the center comes out clean. Done!
Cooking’s not a science, it’s a rebellion—mixing what’s wild with what’s wise, and making something unforgettable.