A beautiful breakfast quiche using Hatch Chile Peppers and Bacon. Cheesy, easy and crowd pleasing.
Gentlemen…start your roasters. Hatch Chiles are here. Each Fall, we celebrate the arrival of Hatch Chile pappers. Parking lot and roadside stands fire up their chile roasting drums and the aromas of New Mexico fill the air.
We evangelize and we obsess. We talk constantly about them and we add Hatch chile peppers to almost everything. We clear out our freezers to make room for as many packages of roasted chile peppers as we can possibly squeeze in. A Winter stash is a cache to cherish.
I always purchase a large amount of roasted roasted chile. When I get home, divide them into individual packages, eight per package and then seal and freeze them after using my beloved vacuum food sealer machine. Popped into the freezer they keep for months. To use, just thaw, cut off the tops, remove seeds and most of the charred skin. I like to leave a few small chunks of that smoky skin for extra flavor.
To celebrate chile season, I’ve made this Hatch Chile and Bacon Quiche and wow was this ever delicious. The Hatch flavor was the star, even beating out the bacon…if you can imagine that. I used eight chile peppers for this recipe. We loved every single Southwestern bite.
Super easy is you’re using a pre-made pie crust. So easy it makes me wonder why I don’t make more quiche recipes. This was such a treat. Cheesy, chile-y and with bacon, who can resist a slice?
This was a great recipe for a Southwestern themed brunch. I used medium heat Hatch which seemed just right. Not to spicy…just right with a little bite of chile heat excitement. Enjoy!
- 1 Refrigerated Pie Crust softened at room temperature
- 8 strips of bacon cooked and crumbled
- 1 cup Monterey Jack cheese small cubed
- 1 cup mild cheddar cheese small cubed
- 8 Hatch chiles roasted, peeled and rough chopped
- 1/4 cup sweet onion chopped
- 1 1/4 cup Half-and-half
- 4 Eggs
- Salt and Pepper to taste
Preheat oven to 350°F.
Unfold pie crust and gently press crust into 9-inch deep dish plate.
Cook bacon in large skillet over medium heat until brown. Pat with paper towels to remove excess grease. Crumble bacon.
Sprinkle bacon, Hatch chiles onions over the pie crust. Add the cheese cubes.
Beat together half-and-half, eggs, salt and pepper in a medium bowl. Once mixed, pour mixture into crust.
Bake quiche for 60 minutes, or until knife inserted into center comes out clean.
Let quiche stand for 5 minutes. Cut into wedges and serve.
Hatch Chile and Bacon Quiche … It’s What’s for Breakfast.
Looking for more recipes using Hatch Chile? I’ve got some!