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NM Green Chile Quiche "Crust"

INGREDIENTS

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  • Roasted green chiles, cleaned of seeds and skin (you can use freshly roasted, or previously frozen and thawed chiles)

  • 6 eggs

  • 1/4 cup water

  • 2 cups of chopped vegetables (choose from onions, peppers, asparagus, summer squash, spinach, kale, mushrooms or others)

  • 1/2 cup grated Parmesan, Cheddar, Gruyere or favorite hard cheese. You can also add 1/4 a cup of whipping cream or buttermilk for additional flavor.

  • Salt and pepper to taste

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DIRECTIONS

Increase the ingredients if you are using a baking dish larger than indicated.  The overall preparation remains the same, but remember to adjust the cooking time accordingly.

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Heat your oven to 475 degrees Fahrenheit.

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Wash and chop your vegetables and saute them in some oil over medium heat until they are wilted, then set aside. 

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Lightly oil a baking dish and line it with the de-seeded green chiles.  Don't forget to line the sides as well as the bottom.

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Add the sauteed vegetables to the pan, making sure they are spread evenly over the green chile crust.

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Break your eggs into a bowl, add the water, and whisk well until combined.  Pour the egg mixture into the baking pan.

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Top the quiche with the grated cheese. Bake the quiche in the oven for 30-60 minutes.  Test to see if the quiche is cooked through by inserting a knife into the center; if it comes out clean, the quiche is done.  Andale!

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