Hatch Green Chile And Bacon Quiche 2 Recipe

I absolutely love this recipe because the combination of bubbly cheese, crispy bacon, and those smoky Hatch green chiles creates a flavor explosion that’s just irresistible. Plus, it’s so easy to make and perfect for brunch or whenever you want to impress your friends with something that feels gourmet but is actually super chill to whip up!

What I adore about my Hatch Green Chile and Bacon Quiche 2 is how it takes smoky, crispy-smoky even, Hatch green chiles and bacon and elevates them two notches on the flavor continuum. The creamy, delicious filling, which is loaded with 6 large eggs and 1 cup each of cheddar and Monterey Jack cheese, offers a protein-rich meal that sticks to your ribs.

The unbaked pie crust is a perfect base for the quiche as the “crust” for the dish. And the use of heavy cream (which is pretty much a must in any quiche) is what really flavors the dish and delivers on “creamy.”

Ingredients

Eggs: Protein of the finest quality, vitamins that are essential, and flavor that is rich.

Adding bacon to a quiche provides savory, smoky richness and another source of protein.

Hatch Green Chiles: One-of-a-kind, mild, zesty heat with smoky flavor and vitamins.

Cheddar Cheese: Delivers a potent flavor, calcium, and a rich, creamy texture.

Monterey Jack Cheese: Smooth melt, mild flavor, balance with cheddar.

Ingredient Quantities

• 1 pie crust, unbaked
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 4 slices bacon, cooked and crumbled
• 1/2 cup roasted Hatch green chiles, diced
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Set the temperature on your oven to 375°F (190°C) to obtain the proper heat needed for baking.

2. Put the 9-inch pie pan into the target crust. Crimp as desired.

3. In a sizeable bowl, blend the eggs and heavy cream together until thoroughly mixed.

4. Combine the cheddar cheese, Monterey Jack cheese, cooked and crumbled bacon, diced Hatch green chiles, and chopped green onions into the mix.

5. The mixture should be seasoned with salt and pepper to taste, and mixed well.

6. Add the egg mixture to the pie crust that has been prepared. Do not mix; spread the egg mixture evenly across the bottom of the pie crust.

7. Put the pie pan on a baking sheet to catch any spills and take it to the preheated oven.

8. The quiche should be baked for 35-40 minutes, or until it appears set and the top has turned a lovely golden brown.

9. Take the quiche from the oven and allow it to cool for a few minutes. Then, slice and serve.

10. Enjoy your delicious quiche made with bacon and Hatch Green Chiles served warm.

Equipment Needed

1. Oven
2. 9-inch pie pan
3. Large mixing bowl
4. Whisk or fork
5. Measuring cups
6. Knife
7. Cutting board
8. Baking sheet
9. Cooling rack (optional)
10. Spatula or serving knife

FAQ

• What type of pie crust should I use?For convenience, you can use a store-bought pie crust; if you want a homemade crust, you can make your own.
• Can I use a different type of cheese?Certainly. You can swap in other cheeses, like Gruyère or Swiss, for a distinctive taste.
• Are there any alternatives to heavy cream?Substituting half-and-half or whole milk could maintain—if not enhance—the fundamental attributes of this recipe, but it might also lighten the texture of the finished product.
• How can I make this quiche spicier?To increase the heat, you can add more roasted Hatch green chiles or include a dash of cayenne pepper.
• Can this quiche be made ahead of time?Certainly, it can be cooked and baked ahead of time, and then reheated in the oven before serving.
• Is it possible to make this recipe vegetarian?Certainly, simply leave out the bacon and substitute it with additional green onions or choice vegetables.
• How long will leftovers last?Keep leftover food in the refrigerator for a maximum of 3 days, and always in an airtight container.

Substitutions and Variations

1 cup of half-and-half rather than 1 cup of heavy cream
1 cup crumbled feta cheese instead of 1 cup shredded Monterey Jack cheese
Instead of using 4 slices of bacon, use 4 slices of turkey bacon, cooked and crumbled.
1/2 cup of roasted poblano peppers, diced, instead of 1/2 cup of roasted Hatch green chiles.
Use 1/4 cup red onion, cut in a fine dice, instead of 1/4 cup green onions, chopped.

Pro Tips

1. Blind Bake the Pie Crust Before adding the filling, blind bake the pie crust for 10 minutes at 375°F (190°C). This helps prevent a soggy bottom by giving the crust a head start.

2. Use Room Temperature Ingredients Allow the eggs and heavy cream to come to room temperature before mixing. This helps ensure a smooth, evenly textured custard.

3. Drain the Hatch Green Chiles To avoid excess moisture in your quiche, make sure the roasted Hatch green chiles are well-drained before adding them to the mixture.

4. Layer the Cheese For an even distribution of cheesy goodness, sprinkle a little cheese at the bottom of the crust before pouring the egg mixture, and add the rest on top before baking.

5. Let It Rest Before Slicing After removing the quiche from the oven, let it sit for at least 10 minutes. This allows the filling to set further, making it easier to cut clean slices.