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Slow Roasted Cherry Tomatoes Pasta Sauce With Cream

By 14 Comments

Roasted Cherry Tomatoes Pasta Sauce with Cream is totally incredible. Slow roasting cherry tomatoes bring a unique caramelized flavor to this pasta recipe. Creamy, sweet and savory, this easy pasta dinner is addicting in flavor.

You haven’t lived until you’ve slow roasted petite tomatoes. Prepare to have your mind blown away.

Claiming to be a tomato purist, I wait all year for tomato season. Snubbing the hot house varieties all season long.

And then celebrate the first home grown fruit by making the world’s greatest sandwich, the BLT.

Then we eat fresh tomatoes on everything, eggs and anything cooked and raw we can think of.

Cherry tomatoes cooking in cream sauce.

Cooking With Winter Cherry Tomatoes

But there’s a cure for those winter tomato blues.

Let’s talk about those fun packages of small cherry and grape tomatoes that brighten our winter produce departments. They make a beautiful cherry tomato pasta sauce.

They’re colorful and they pop with flavor. Not only are they scrumptious to snack on, but they’re in every salad I prepare because they’re easy to cut in half. Just grab your sharpest serrated knife.

I make a lot of Mexican food, and when chopped, these colorful little cherry tomatoes make a beautiful garnish for any Mexican Casserole, Taco, like this recipe for Slow Cooker Tinga Chicken, or Enchilada you put on the table. I love them.

Slow Roasting Cherry Tomatoes

When roasted at a low temperature, you’d swear someone snuck into your oven and sprinkled them with magic.

Cherry tomatoes on a sheet pan for oven roasting.
Slow roasted cherry tomatoes.

To make this pasta with tomatoes recipe:

  • With a serrated knife, halve the cherry tomaatoes.
  • Place them cut side up on a sheet pan.
  • Sprinkle them with sea salt and a little sugar if you’d like and bake for 90 minutes in a 275 degree oven.

And they transform into a culinary treat. Choose petite tomatoes that are firm and colorful. The firmer the tomato, the better results you’ll have with roasting.

Chef Tip: I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Sweet and caramelized, you’ll be tempted to eat them all up before they make it into this recipe.

Once you’ve slow-roasted these tiny beauties, there are so many ways to use them.

  • Layer them over meat.
  • Use them in salsas.
  • But make sure you add them to this creamy pasta sauce.
Dried garganelli pasta on a wood cutting board

Choose your favorite fun-shaped pasta and serve on your next pasta night. Heaven!

I always have good luck finding unique pasta shapes at HomeGoods. For this recipe I used Garganelli pasta. Garganelli pasta is an egg based pasta from the Romagna area of Italy.

Pasta tossed with slow roasted cherry tomatoes topped with fresh basil and parmesan cheese

Roasted Cherry Tomatoes Pasta Sauce with Cream

There’s so much beauty in this recipe. The cream doesn’t over power the dish and the thyme and basil bring everything together.

Don’t forget the grated Parmesan to finish. It’s all so delightful.

I hope you give this recipe for pasta with slow roasted cherry tomatoes a try and if you do, please come back and give the recipe a star rating. And if you have a favorite pasta with cherry tomatoes recipe, let me know, I’d love to give it a try.

Explore More Comfort Food Main Course Pasta Recipes

And don’t miss my Pasta Category. You’ll find the most popular pasta recipe on my site for Spicy Creamy Shrimp Pasta.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
4.67 from 6 votes

Slow Roasted Cherry Tomatoes Pasta Sauce with Cream

Slow roasting tomatoes bring a unique caramelized flavor to this easy pasta dinner recipe.
Prep Time15 minutes
Cook Time20 minutes
1 hour 30 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 7
Calories: 498kcal
Author: Lea Ann Brown

Ingredients

  • 1½ pounds cherry tomatoes halved
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 shallot
  • 2-3 fresh thyme sprigs
  • 1 cup heavy cream
  • 1 tablespoon fresh basil coarsely chopped
  • 1 pound pasta unique shaped
  • 1 cup freshly grated Parmigiano-Reggiano cheese divided

Instructions

  • Preheat oven to 275 degrees.
  • Arrange cherry tomatoes cut-side up on a large rimmed baking sheet. Drizzle olive oil over tomatoes and sprinkle with ½ teaspoon salt and a grinding of pepper. Roast tomatoes until they are somewhat puckered and shriveled, but still juicy, about 90 minutes.
  • Bring a large pot of water to a boil over high heat and salt generously.
  • In a large, deep sauté pan over medium-low heat, melt butter. When butter has just begun to foam, stir in shallot. Cook, stirring frequently, until shallot is softened but not browned, about 7 minutes.
  • Scrape in tomatoes and any juices that have collected on the baking sheet. Add thyme sprigs and pour in cream. Heat gently to a simmer over low to medium-low heat. Right before dressing the pasta, turn off heat and stir in basil.
  • Meanwhile, add pasta to boiling water and cook according to package instructions until al dente.
  • Drain pasta in a colander, reserving about 1 cup of pasta water. Return pasta to pot and stir in the cream tomato sauce. Add ½ cup of Parmigiano-Reggiano cheese. Toss gently to combine. Add ½ cup of reserved pasta water, if necessary, to loosen sauce and toss again.

Notes

I keep the remaining starchy pasta water in a container in the refrigerator. If you have leftovers, it works great to moisten the pasta to reheat the next day. 

Nutrition

Calories: 498kcal | Carbohydrates: 54g | Protein: 15g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 257mg | Potassium: 407mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1202IU | Vitamin C: 23mg | Calcium: 216mg | Iron: 2mg

Roasted Cherry Tomatoes Pasta … It’s what’s for Dinner.

Andouille Sausage Pigs in a Blanket

By 17 Comments

A high brow version of pigs in a blanket, these sausage pigs in a blanket switch out hot dogs for Andouille Sausage. Baked, then glazed with a chutney mustard sauce, this is an easy fix and perfect party finger food.

Puff pastry pigs in a blanket with andouille sausage.

Pigs In A Blanket

Pigs in a blanket … is it really a party without them? Little wieners stuffed into a crispy shell of pastry with an irresistible dipping sauce? And they’re so easy to make and easy to eat. Perfect finger food and you don’t even need to balance a plate.

Sausage Pigs In A Blanket

Why not dress up those pigs in a blanket and take them out on the town.

This recipe uses cooked smoked andouille sausage and puff pastry rather than crescent roll dough.

And instead mustard for a dipping sauce, this sausage in a blanket appetizer doesn’t dunk at all, but hot out of the oven, are glazed with a chutney mustard combination. = DEE-licious.

We all love a good sweet, salty, spicy combination.

Where did Pigs In A Blanket Originate?

Researching many resources, the The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids cookbook published in 1957. Thanks Betty – you’re my hero. 🙂

Ingredients You’ll Need

Ingredients to make sausage pigs in a blanket.
  • Frozen Puff Pastry
  • One Egg
  • Major Gray’s Mango Chutney
  • Spicy Mustard
  • Cooked Andouille Sausage

Ingredient Substitutions

  • Mustard: I always have spicy mustard in the fridge, but play around with this one. Use a whole grain mustard, or any specialty mustard that has a bit of a strong kick to it. There are so many specialty mustards to choose from, have fun with this one.
  • Sausage: We like andouille sausage for this recipe for its spiciness. Try any type of smoked sausage like Kielbasa, or even smoked turkey sausage. I’ve even made this recipe with Aidells Smoked Chicken and Apple Sausage links.

Step by Step Instructions, It’s So Easy

Thawed Puff Pastry cut into squares.
  • Step 1: Allow about an hour for the puff pastry to thaw at room temperature. Unfold one sheet and cut into 4 squares. Note: For this photo, I cut two squares of the pastry because I was doubling the recipe.
  • Step 2: Using a fork, whisk one egg yolk with one tablespoon water. Cut the sausage links to fit the pastry sheets and lay each link along the bottom side of each pastry square. Using a silicone brush, brush a generous layer of the egg wash on the top edge of the pastry square.
Sausage links wrapped in puff pastry dough.
Cutting sausage in a blanket before baking.
  • Step 3: Roll the sausage bundles pressing the seam together and place on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
  • Step 4: Remove from freezer and cut the sausage bundles into ½ inch slices.
Sliced sausage in.a blanket in a mini-muffin pan.
  • Step 5: Place the sliced sausage in a blankets into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
Pigs in a blanket using andouille sausage.
  • Step 6: While they’re baking, combine the mustard and chutney in a small bowl. Once they’re baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each piece.

Common Questions About Sausage Pigs In A Blanket

What If I Don’t Have Mini-Muffin Pans?

Cooking these on a baking sheet will work just fine. Mini muffin pans simply allow air to circulate around the slices of pastry, allowing them to cook more evenly.

Can You Use Uncooked Sausage?

No. There will simply be too much grease involved with uncooked sausage. Choose a packaged smoked sausage that is already cooked. Packages labeled smoked, are fully cooked. Do you cook the sausage before making pigs in a blanket? If using raw sausage, cook it well, and let it cool before proceeding with this recipe.

Can You Use Cooked Breakfast Sausage Links?

Breakfast link sausage are routinely very small in diameter. Puff pastry dough is relatively thick. The end result ratio would be too much dough and too little sausage.

Tips for Success

  • Make Ahead: The unbaked sliced rounds can be frozen for up to one month. Thaw before baking.
  • Traveling? If taking these to a party, Sausage Pigs In A Blanket work well served at room temperature. If you’re traveling with this appetizer, once baked, move them to a serving platter and cover, rather than glazing them while hot. Once at your location provide the chutney mustard mixture in a bowl, as a dipping sauce.
  • Got leftovers? Warm them up in a microwave in 15 second increments, or reheat in a 300 degree oven on a baking sheet until just warmed. Using an air-fryer will also work well. Just watch them close to cook until toasty.
  • Double this recipe, they’ll go fast.

Recipe for Andouille Sausage Pigs In A Blanket

Sausage pigs in a blanket are about to make you very popular. So easy to eat, so easy to make, and a hit at any party.

Make this easy pigs in blanket with sausage for holiday gatherings, football parties, back yard bbq gatherings or how about just for snacking. Even though this might be considered an adult pigs in a blanket, kids are going to love them too.

More Appetizer Recipes Using Sausage

And if you’re looking for more fun appetizer recipes, don’t miss my Appetizer Category, you’ll find tons of great recipes. Including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Puff pastry pigs in a blanket with andouille sausage.
Print Recipe
5 from 5 votes

Andouille Sausage Pigs In A Blanket

Andouille Sausage Pigs In A Blanket in puff pastry glazed with a chutney mustard sauce.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 32 pieces
Calories: 79kcal
Author: Lea Ann Brown

Ingredients

  • 1 Sheet Puff pastry thawed and cut into even squares
  • 1 large egg yolk mixed with 1 tablespoon of water
  • 4 Andouille sausages smoked = fully cooked. Or a 14 ounce package link, then cut to fit the puff pastry sheets.
  • ¼ cup Major Grey's chutney
  • 2 tablespoons Spicy Brown Mustard or whole grain mustard.

Instructions

  • Preheat oven to 375° and position a rack in the center.
  • Allow about an hour for the puff pastry to thaw at room temperature.
  • Unfold one sheet and cut into 4 squares.
  • Using a fork, combine one egg yolk with one tablespoon water.
  • If using a package of of one long smoked sausage, cut the sausage links to fit the pastry sheets. If using individual packaged sausages you won't need to cut them. Lay each link along the bottom side of each pastry square. Using a silicone brush, brush a layer of the egg mixture on the top end of the pastry square.
  • Roll the sausage bundles pressing the seam together and place them on a baking sheet, seam side down. Freeze the sausage bundles for 10 minutes.
  • Remove from freezer and cut the sausage bundles into ½ inch slices.
  • Place the sliced sausage in a blanket into mini-muffin pans. Bake for about 25 minutes or until pastry is starting to become golden brown.
  • While they're baking, combine the mustard and chutney in a small bowl. Once they're baked, remove them to a platter and while hot, use a small spoon to add a dollop of the sauce to each slice.

Notes

Tips for Success
    • Make Ahead: The unbaked sliced rounds can be frozen for up to one month. Thaw before baking.
    • Traveling? If taking these to a party, Sausage Pigs In A Blanket work well served at room temperature. If you’re traveling with this appetizer, once baked, move them to a serving platter and cover, rather than glazing them while hot. Once at your location provide the chutney mustard mixture in a bowl, as a dipping sauce.
    • Got leftovers? Warm them up in a microwave in 15 second increments, or reheat in a 300 degree oven on a baking sheet until just warmed. Using an air-fryer will also work well. Just watch them close to cook until toasty.
    • Double this recipe, they’ll go fast.

Nutrition

Serving: 1piece | Calories: 79kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 98mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 3mg | Iron: 0.3mg

Sausage Pigs In A Blanket … It’s What’s For An Appetizer

Chorizo Albondigas Bean Soup

By 12 Comments

Albondigas soup is a traditional Mexican meatball soup…most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup. Let’s take a look:

Mexican chorizo meatball soup with spinach and beans.

September and October are my favorites when it comes to food, and my favorite gold cardigan for that matter. 

Ninety degree temperatures peter out and we welcome highs in 70’s and delight when those crisp Fall evenings have us grabbing for a sweater.

Chile roasters are in full swing, and Chile Ristras make an appearance at our markets. Bins of fresh Colorado peaches are replaced with all kinds of fancy squash and my Dutch oven gets front and center for soups, stews and chili’s.

Mexican Chorizo Meatball Soup. With fresh spinach and myacoba beans.

I found a bag of Mayocoba beans on our last trip to LuLu’s Farm in Brighton. I can’t resist a bag of beans that offers a new adventure with a variety that I’ve never tried.

Myacoba Beans for Mexican Meatball Soup.

A classic bean from Peru, the Mayocoba is also known as Canario or Peruano. It’s a small but meaty thin-skinned bean that will take on all the flavors you can throw at it, and still hold its shape.

Myacoba beans for Mexican Meatball Soup

Great as a substitute for Cannellini, or great Northern beans, but unique in their own right. After they’re cooked, they turn a slightly darker color. The texture is soft and flavorful.

Of course, if you can’t find these beans, you can substitute any white dried bean.

This is a beautiful soup in appearance and flavor. A couple of reasons: mustard in the meatballs and a dusting of smoked sweet paprika.

And if you’re meatball fans like us, don’t miss my recipe for Albondigas en Chipotle. Raw meatballs are dropped into a luscious chipotle tomato sauce and cooked to perfection.

More Hearty Winter Soups and Stews

I consider soup and stew recipes to be my speciality, so if you’re looking for more recipes, don’t miss my Soup Category. You’ll find lot of recipes, including the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican chorizo meatball soup with spinach and beans.
Print Recipe
5 from 4 votes

Chorizo Albondigas White Bean Soup

Albondigas soup is a traditional Mexican meatball soup…most always loaded with vegetables and full of flavor. For this Chorizo Albondigas Bean Soup I made meatballs with Mexican Chorizo and added Mayocoba Beans for the soup
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Soup, Stews and Chilis
Cuisine: Mexican
Servings: 8
Calories: 344kcal
Author: Lea Ann Brown

Ingredients

  • For The Beans
  • 1 tablespoon Lard a generous heaping tablespoon
  • 1 bay leaf
  • 1 cup dried white beans rinsed and misfits removed or 2 15 ounce cans white beans, drained and rinsed.
  • For the Meatballs
  • 1 pound Mexican Chorizo bulk, not in tubes
  • 1 small onion fine chopped
  • 2 stalks celery fine chopped
  • 1 tablespoon mustard
  • 1 egg slightly beaten
  • 1 cup Panko bread crumbs
  • salt and fresh ground pepper to taste
  • For the Soup
  • 2 tablespoons olive oil divided, plus more for drizzling
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 sprig thyme
  • 2 cups chicken broth
  • salt and freshly ground pepper
  • 5 ounces baby spinach about 10 cups
  • Smoked paprika for dusting or chipotle chile powder

Instructions

  • For The Beans
  • Place dried beans and enough water to cover them by an inch, in a crockpot. Add a scoop of lard and a bay leaf. Cook on low for 7-8 hours or until beans are tender. Discard bay leaf when done cooking.
  • For The Meatballs
  • Preheat oven to 350 degrees. In a fry pan, heat oil over medium high heat. Add the onions and celery and cook until tender. About 5 minutes. Let cool slightly.
  • In a large bowl, add chorizo, onion and celery mixture, the egg, Panko bread crumbs, salt and pepper. Blend and then shape into balls. Place meatballs on a sheet pan and bake for 25 minutes.
  • To Make The Soup
  • In a Dutch oven heat the oil and cook the onion until tender, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add chicken broth, thyme, bay leaf, and cooked beans. Simmer for about 20 minutes.
  • Add in cooked meatballs and gently stir until meatballs are covered in the soup mixture. Add the fresh spinach just before serving.
  • Spoon into bowls and garnish with a good sprinkle of smoked sweet paprika or chipotle chile powder.

Nutrition

Calories: 344kcal | Carbohydrates: 26g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 56mg | Sodium: 731mg | Potassium: 673mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2040IU | Vitamin C: 12mg | Calcium: 109mg | Iron: 4mg

Mexican Albondigas Soup …. It’s What’s For Dinner

Butter Lettuce Salad With Peaches and Pistachio Vinaigrette

By 14 Comments

This recipe for Butter Lettuce Salad with Peaches and Pistachio Vinaigrette and topped with shaved Manchego cheese is a perfect fresh peach Summer salad for your next Grilled Steak Dinner.

Peach salad with butter leaf lettuce, cheese, cherry tomatoes and pistachio dressing.

Isn’t butter lettuce just gorgeous? The shades of green, the velvety soft and tender leaves. A butter leaf salad is perfect in my book.

I’m still up to my ears in Palisade Colorado Western Slope peaches and I happened upon this recipe from a Georgia peach website. What a great salad recipe.

Fresh peach salad with lettuce, manchego cheese and tomatoes.

The pistachio vinaigrette is thick and luxurious using a peeled and pitted peach, pistachio meats, Dijon mustard, brown sugar and, of course, olive oil.

The salad is fresh and colorful with sweet peaches, a few orange mini-tomatoes and topped with some nutty flavored shaved Manchego cheese. What an impressive gathering of flavors and textures.

Pro Tip: The Certified Cheese Specialist at Whole Foods suggested I pick a younger Manchego, one aged less than three months. He advised the flavor would be saltier and nuttier and a better compliment to the flavor combination.

This salad was a perfect pair with our favorite Lemon/Lime Salmon dinner. Let’s take a look.

Looking for more recipes using fresh peaches? You might want to take a look at:

And if you’re salad fans like us, don’t miss my post on 9 Secrets To A Remarkable Tossed Salad. A step by step guide on how to make the best tossed salad ever.

Recipe for Butter Lettuce Salad with Pistachio Vinaigrette

Butter leaf lettuce and fresh peach salad with pistachios and peach vinaigrette

I hope you give this pistachio peach salad recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach salad with butter leaf lettuce, cheese, cherry tomatoes and pistachio dressing.
Print Recipe
5 from 3 votes

Butter Lettuce Salad with Peaches and Pistachio Vinaigrette

a beautiful butter lettuce peach salad with pistachios and a peach pistachio vinaigrette. Top with shaved Manchego cheese makes this a perfect fresh peach Summer salad for your next grilled steak dinner.
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 365kcal
Author: Lea Ann Brown

Ingredients

  • 3 fresh peaches divided
  • 1 cup olive oil
  • 1 teaspoon sea salt
  • 2 Tablespoons packed light brown sugar
  • ½ cup red wine vinegar
  • 1 ½ teaspoon whole grain mustard
  • 2 heads butter lettuce rinsed, dried, roughly chopped and chilled
  • ½ cup Manchego cheese shaved
  • 1 cup pistachio nutmeats divided
  • mini orange tomatoes optional

Instructions

  • For the vinaigrette, peel and pit one fresh peach and place in a blender. Add olive oil, salt, sugar, and vinegar and blend to combine. Once smooth, turn off the blender and add mustard and ½ cup of pistachio nutmeats. Pulse the blender a few times to emulsify, leaving pieces of the pistachios intact.
  • Place the cold lettuce in a serving bowl and sprinkle the shaved cheese and remaining pistachios on top. Pit and slice the remaining two fresh peaches and add to the salad. Serve the dressing on the side or toss lightly just before serving, as butter lettuce will quickly wilt once dressed.

Nutrition

Calories: 365kcal | Carbohydrates: 27g | Protein: 12g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 697mg | Potassium: 735mg | Fiber: 6g | Sugar: 18g | Vitamin A: 3271IU | Vitamin C: 12mg | Calcium: 224mg | Iron: 3mg

Butter Lettuce Salad with Peaches and Pistachio Vinaigrette …It’s what’s for Dinner.

Hatch Green Chile Quiche With Bacon

By 25 Comments

Hatch Green Chile Quiche is made irresistible with bacon and lots of cheese. With a flaky homemade pie crust, half and half, eggs, and just right spicy with green chile peppers, this is an easy breakfast quiche recipe that is most certainly a crowd pleaser.

If you’re looking for more easy recipes to feed a breakfast crowd, don’t miss my recipe for Overnight Breakfast Burrito Casserole.

A slice of hatch green chile bacon quiche with a deep dish pie pan with quiche and spatula

Hatch Chile Peppers, They’re An Obsession

Gentlemen…start your roasters.

Hatch Chiles are here. Each Fall, we celebrate the arrival of Hatch Chile peppers. Parking lot and roadside stands fire up their chile roasting drums and the aromas of New Mexico chiles 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.

And one of the first things I like to is this very popular Hatch Chile Quiche with Bacon. Let’s take a look.

Ingredients You’ll Need

  • Hatch Chile Peppers
  • Crumbled cooked bacon
  • Monterey Jack Cheese
  • Cheddar Cheese
  • Chopped Sweet Onion
  • Half and Half
  • Eggs

Step By Step Instructions

green chile, bacon bits and chopped onion in a pie crust for bacon chile quiche
  • Step 1: After you cook the bacon bits, place them in an unbaked pie shell along with chopped onions and chopped hatch chile peppers.
Cubed cheddar cheese and shredded cheese to make a quiche
  • Step 2: Top with your choice of cheese. Cubed cheddar and cubed Monterey Jack Cheese, or a combo of cheddar and shredded three cheese Mexican blend.
Half and Half and cheese in a pie shell for hatch chile quiche
  • Step 3: Pour in the egg and half and half and egg mixture.
Hatch chile and bacon quiche on white linens with forks
  • Step 4: Bake for 45-ish minutes at 350 degrees or until a knife inserted into the middle comes out clean.

Tips For Success

  • Don’t have Hatch chile peppers? Substitute roasted poblano peppers.
  • Please make a homemade pie crust. So much tastier and more pleasing texture than store purchased. Something every home cook should learn to do.  There’s such a vast difference, you’ll wonder why you don’t make more quiche recipes.
  • Want to make this green chile quiche crustless? Just spray the deep dish pie plate with PAM and then layer in the ingredients. Bake per instructions below.

Recipe for Hatch Chile and Bacon Quiche

A slice of green chile bacon quiche on a white plate

To celebrate chile season make this Hatch Chile Bacon Quiche recipe, this cheesy green chile quiche is totally delicious. It’s a big hit for dinner or brunch.

The Hatch chile pepper flavor is the star, even beating out the bacon …if you can imagine that.

This Hatch Chile Bacon Quiche was such a treat. Cheesy, chile-y and with bacon, who can resist a slice?

More Green Chile Breakfast Recipes

And if you’re looking for more breakfast recipes, don’t miss my Breakfast Category. You’ll find lots of breakfast and brunch recipes including one of the most popular for Home Fried Potatoes with Ham.

And if you're looking to learn more about Colorado and New Mexico Chile Peppers and how to use them, don't miss my article on Chile vs Chili … Know The Difference.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A slice of hatch green chile bacon quiche with a deep dish pie pan with quiche and spatula
Print Recipe
5 from 12 votes

Hatch Chile and Bacon Quiche

Hatch Green Chile and Bacon Quiche. A great way to showcase those Hatch chile and a wonderful Southwestern breakfast or brunch recipe.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 15 minutes
Course: Breakfast Recipes
Cuisine: Southwestern
Servings: 8
Calories: 347kcal
Author: Lea Ann Brown

Ingredients

  • 1 Pie Crust
  • 4 strips bacon cooked and crumbled
  • 1 cup Monterey Jack Cheese small cubes
  • 1 cup Mild Cheddar Cheese small cubes
  • ½ cup Hatch chiles roasted, peeled and rough chopped. 4 – 8 chiles depending on size. Add more if you'd like more spice.
  • ¼ cup sweet onion chopped
  • 1 ¼ cup Half and Half
  • 4 Eggs
  • Salt and Pepper to taste

Instructions

  • Preheat oven to 350°F.
  • Gently press homemade pie crust into 9-inch deep dish plate.
  • Cook bacon in large skillet over medium heat until brown. Drain grease and pat with paper towels to remove excess grease. Crumble bacon.
  • Sprinkle bacon, Hatch chiles onions over the pie crust. Add the cheese cubes.
  • Mix together half-and-half, eggs, salt and pepper in a medium bowl. Once mixed, pour mixture into crust.
  • Bake quiche for 30 – 40 minutes, or until knife inserted into center comes out clean.
  • Let quiche stand for 5 minutes. Cut into wedges and serve.

Notes

Use 1 or 2 4-ounce cans of chopped Hatch Chile peppers from the Mexican food aisle if you don’t have fresh roasted chiles. 
If you have a kitchen scale, cube the cheese and measure out to 6 ounces. 
This recipe makes an ample amount for one deep dish pie shell. Or enough for two 9″ tart pans.
I’ve also used 1 cup cubed cheddar cheese and 1 cup of shredded Mexican cheese blend. That combination also works very well. 

Nutrition

Calories: 347kcal | Carbohydrates: 16g | Protein: 14g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 520mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 503IU | Vitamin C: 6mg | Calcium: 263mg | Iron: 1mg

Hatch Chile and Bacon Quiche … It’s What’s for Breakfast.