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Reasons You'll Love It
This dish combines a creamy, cheesy filling with a bold kick from green chiles. It’s perfect for those who enjoy a little heat without overwhelming the flavors. Plus, it’s a great way to add some vegetables to your meal in a tasty way.
Pro Kitchen Tips
- Use fresh or roasted green chiles for the best flavor and texture.
- Blind bake the crust before adding the filling to avoid a soggy bottom.
- Let the quiche rest for a few minutes after baking to help it set and make slicing easier.
- Blind bake the crust before adding the filling to avoid a soggy bottom.
- Let the quiche rest for a few minutes after baking to help it set and make slicing easier.
Directions
Lightly heat your oven to 325°F (165°C) and give a pie plate a quick spray with cooking spray. Slice the chiles lengthwise into strips, then arrange them in the bottom of the pie plate, with the pointed ends facing toward the center, creating a sort of green chile crust. In a bowl, beat the eggs and stir in the chopped onions, cream, garlic salt, cumin, and pepper until everything is well combined. Fold in the shredded Cheddar cheese. Next, spread the tomato slices over the chile crust, and carefully pour the egg mixture on top. Pop the quiche into the oven and bake for about 30 to 35 minutes, or until it’s fully set and nicely cooked through. Let it cool a bit before slicing and serving.
Creative Serving Ideas
Serve warm or at room temperature with a simple side salad or fresh fruit. A dollop of sour cream or a sprinkle of chopped cilantro can add a nice touch. It also pairs well with a light, crisp white wine or iced tea.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the crust crisp. This quiche also freezes well—wrap tightly and thaw overnight before reheating.
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