Ingredients
- cooking spray
- 8 canned whole green chiles, or more to taste
- 7 eggs
- ½ cup chopped onions
- 3 tablespoons heavy cream
- ¾ teaspoon garlic salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ pound sharp Cheddar cheese, cubed
- 2 tomatoes, sliced, or to taste (Optional)
Why This Recipe Is So Enjoyable
This dish combines a rich, creamy filling with a subtle spicy kick from the green chile. It’s versatile, easy to make, and perfect for any meal of the day. The flavors blend beautifully, making it a favorite for both family dinners and special occasions.
Chef Tips
- Use fresh or roasted green chiles for the best flavor and a mild smoky taste.
- Blind bake the crust for a few minutes before adding the filling to keep it crisp.
- Let the quiche cool slightly before slicing to help it set and hold its shape.
- Blind bake the crust for a few minutes before adding the filling to keep it crisp.
- Let the quiche cool slightly before slicing to help it set and hold its shape.
Directions
Lightly heat your oven to 325 degrees F. Give a pie plate a quick spray with cooking spray to keep things from sticking. Slice the chiles lengthwise into strips and arrange them in the pie plate so they cover the bottom like a crust, with the pointed ends facing the center. In a bowl, whisk together the eggs, onions, cream, garlic salt, cumin, and pepper until everything is well combined. Stir in the Cheddar cheese gently. Spread the tomato slices over the chile "crust," then pour the egg mixture over the top. Pop it in the oven and bake for about 30 to 35 minutes, until the quiche is fully set and just starting to turn golden. Let it cool a bit before slicing and serving.
Serving Ideas To Try
Serve warm or at room temperature alongside a simple green salad or fresh fruit. It also pairs nicely with a light vinaigrette or a dollop of sour cream to balance the heat of the chile.
Proper Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture creamy without drying out. You can also freeze slices wrapped tightly for up to 1 month; thaw overnight before reheating.
