Brunch

Quiche Featuring Chile Verde

★★★★ ☆ 4.2 (869)

This savory dish combines tender chunks of chile verde with a creamy egg custard, all baked to golden perfection in a flaky crust. It’s a delicious twist on a classic quiche that’s perfect for breakfast or brunch.

◷ 45 min Total Time

♜ 4 Servings

▥ Medium Difficulty

Jump to Recipe ↓

Mini Chicken Bread Pockets

Instructions

Step 1

Start by heating your oven to 325°F (165°C) and lightly grease a pie plate with cooking spray. Slice the chiles lengthwise into strips, then arrange them in the pie plate with the pointed ends facing the center, creating a sort of crust on the bottom. 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 tomatoes evenly over the chile crust, then pour the egg mixture on top. Pop it in the oven and bake for about 30 to 35 minutes, or until the quiche is set and firm in the middle. Let it cool for a few minutes before slicing and serving.

Why You’ll Love This Recipe

This dish combines the rich creaminess of a classic quiche with the bold, tangy flavors of chile verde. It’s a perfect balance of savory and spicy that makes every bite exciting. Plus, it’s a great way to enjoy a comforting meal with a little extra kick.

Serving Suggestions

Serve this dish warm alongside a simple green salad or some roasted vegetables. A dollop of sour cream or a sprinkle of fresh cilantro on top adds a nice touch. It also pairs well with a light, citrusy drink to balance the spice.

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 crust crisp and the filling warm. This quiche also freezes well—wrap tightly and thaw overnight before reheating.