Breakfast
Green Chile Quiche
4.8 · 41 reviews
This Hatch Green Chile and Sausage Quiche is a hearty, flavor-packed dish that works for any meal of the day. With roasted Hatch Green Chile, savory sausage, and melty cheddar nestled in a flaky crust, it's comfort food with a New Mexico twist.
There's something about a homemade quiche that just feels like a labor of love — and this one is worth every minute. We took a classic recipe and gave it that signature New Mexico warmth with roasted Hatch Green Chile and savory sausage. The creamy egg filling is rich and satisfying, and with all the add-in possibilities, you can make it a little different every single time. This is the kind of dish that works just as well for a Sunday brunch with family as it does for a weeknight dinner when you want something special without too much fuss. Make it once, and it'll earn a permanent spot in your recipe rotation — we'd bet on it.
Our family has farmed the Hatch Valley for five generations, and the chile is what makes this quiche sing. Fire-roasted Roasted Hatch Green Chile brings a gentle smoky heat that plays beautifully against the rich custard and savory sausage. Choose medium for a brunch crowd or hot if you like a little more kick with your morning coffee. Serve it warm with a simple green salad, and don't be shy about leftovers — a slice of green chile quiche is just as good cold from the fridge the next day.
Green Chile Quiche
- Prep20 min
- Cook45 min
- Total1 hr 5
- Serves8 servings
Ingredients
Instructions
- Preheat your oven to 375°F.
- Follow the instructions for your pie crust mix. Line your pan with the pie crust and blind bake according to the package directions.
- In a large bowl, beat the eggs, whole milk, and heavy whipping cream with a hand mixer on high for 1 minute.
- Add your choice of add-ins, cheddar cheese, cooked sausage, and Roasted Hatch Green Chile. Season with salt and pepper and stir to combine.
- Lower the oven temperature to 350°F. Pour the egg mixture into the pre-baked pie crust and bake for 45 to 55 minutes, until the center is set.
Made with Roasted Hatch Chile (Frozen), grown by our family in the Hatch Valley for five generations.
Everything for this recipe
