Hatch Chile Corn Quiche Recipes

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HATCH CHILE CORN QUICHE



Hatch Chile Corn Quiche image

Hatch chile season is short. Take advantage of the ample chiles in the markets, but remember to roast and peel them and place in the freezer for future recipes throughout the year!

Provided by Melissa's Hatch Chile Cookbook

Categories     Breakfast     Brunch or Dinner

Number Of Ingredients 11

1 9-inch prebaked pie crust
3 eggs
1 cup whole milk
1/2 cup heavy cream
2 cups shredded Jack cheese
1 cup corn kernels
3 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
1/2 teaspoon salt
cracked black pepper
1 teaspoon Melissa's Hatch Chile Powder
2 green onions, sliced

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the eggs, milk and cream.
  • Whisk until uniform.
  • Add the cheese, corn, chiles, salt and pepper, and chile powder.
  • Stir in evenly combine. Pour the mixture into the prebaked pie crust.
  • Sprinkle green onions over the top of the quiche.
  • Bake for 40 to 50 minutes or until the filling is puffed and starting to brown.
  • Cool before serving.

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