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A savory, creamy egg custard baked in a flaky pie crust, loaded with smoky roasted green chiles and melted Monterey Jack cheese. This Southwestern classic is perfect for brunch, lunch, or a light dinner.
For 6 servings
Prepare the Pie Crust (2 minutes + 30 minutes chilling)
Blind Bake the Crust (25 minutes)
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A savory, creamy egg custard baked in a flaky pie crust, loaded with smoky roasted green chiles and melted Monterey Jack cheese. This Southwestern classic is perfect for brunch, lunch, or a light dinner.
This southwest recipe takes 130 minutes to prepare and yields 6 servings. At 527.88 calories per serving with 13.34g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Prepare the Filling (10 minutes)
Assemble and Bake the Quiche (45 minutes)
Rest and Serve (15 minutes)
For a gluten-free or lower-carb option, omit the crust. Grease the pie plate well and pour the filling directly in. Bake for 30-35 minutes.
Incorporate 1/2 cup of cooked, crumbled bacon, chorizo, or shredded chicken into the filling along with the cheese and chiles.
Substitute Monterey Jack with sharp cheddar, pepper jack, or a Mexican cheese blend for a different flavor profile.
Add 1/2 cup of sautéed bell peppers, corn kernels, or wilted spinach (squeezed dry) to the filling for extra flavor and nutrients.
The eggs and cheese provide a significant amount of high-quality protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Dairy ingredients like heavy cream and Monterey Jack cheese are excellent sources of calcium, a mineral vital for maintaining strong bones and teeth.
Eggs are a natural source of important nutrients like Vitamin D, Vitamin B12, and choline, which supports brain health and development.
A single slice of this Green Chile Quiche contains approximately 480-550 calories, depending on the exact ingredients used, particularly the fat content of the cheese and cream.
While delicious, this quiche is a rich dish high in calories, fat, and sodium due to the butter, cheese, and heavy cream. However, it is also a good source of protein from the eggs and calcium from the dairy, making it a satisfying and filling meal when enjoyed in moderation as part of a balanced diet.
Yes, quiche is great for making ahead. You can bake it completely, let it cool, then cover and refrigerate for up to 3 days. Reheat the entire quiche or individual slices in a 350°F (175°C) oven until warmed through.
A watery quiche can be caused by a few things: overbaking (which causes the eggs to curdle and release water), using low-fat dairy instead of heavy cream, or not draining wet ingredients like the green chiles properly.
Absolutely! Using a refrigerated or frozen store-bought pie crust is a great way to save time. Be sure to follow the package instructions for pre-baking or blind baking before adding the filling.
The quiche is done when the edges are set and puffed, and the center has a slight jiggle (it should not be liquid). It will continue to cook from residual heat as it rests. A knife inserted about an inch from the center should come out clean.