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 chile pepper crazed like us, don’t miss my post on Hatch Green Chile Recipes.
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.
Freezing Roasted Hatch Green Chile Peppers
I always purchase a large amount of roasted green chiles. 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.
Only need three chiles from that frozen package? Just thaw enough to separate out the amount of chiles you want to use. Then pop the rest back into the freezer. It works really well to refreeze the unused portion.
Tip: never rinse Hatch Chile Peppers under water to remove the skins. You’re washing away the flavor. Just remove the charred skin with your fingers. You don’t need to get every little piece of skin. Again, leave a bit for flavor.
If you don’t have access to a roadside stand chile roasting operation, you can purchase fresh Hatch chile peppers and roast them yourself.
I’ve done this by placing them on a sheet pan and roasting them under an oven broiler. You have to watch them closely and when the skin starts to blister, turn them over and roast the other side.
Then place them in a plastic bag, unsealed and let them steam for about 10 minutes. You can freeze them at this point, or store them in the refrigerator and use them over the course of the next few days.
Hatch Green Chile Quiche Recipe with Cheese and Bacon
To celebrate chile season, I’ve made this Hatch Chile Bacon Quiche recipe, and wow was this cheesy green chile quiche ever delicious.
The Hatch flavor was the star, even beating out the bacon …if you can imagine that.
I used eight medium heat chile peppers for this recipe. We loved every single Southwestern bite. It was just right spicy.
Simple with ingredients
- Hatch Green Chile Peppers
- Crumbled cooked bacon
- Monterey Jack Cheese
- Cheddar Cheese
- Chopped Onion
- Half and Half
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.
You can take a look at the homemade pie crust technique that I learned in Culinary School for reference.
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.
This quiche is easy to build. Let’s take a look.
After you cook the bacon bits, place them in an unbaked pie shell along with chopped onions and chopped hatch chile peppers.
Top with your choice of cheese. Cubed cheddar and cubed Monterey Jack Cheese, or a combo of cheddar and shredded three cheese Mexican blend.
Pour in the egg and half and half and egg mixture.
Bake for 45-ish minutes at 350 degrees or until a knife inserted into the middle comes out clean.
Recipe for Hatch Chile and Bacon Quiche
This Hatch Chile Bacon Quiche was such a treat. Cheesy, chile-y and with bacon, who can resist a slice?
I hope you give this green chile quiche 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. Your feedback is valuable to me for developing future recipes.
And if you have a favorite southwestern quiche recipe, let me know. I’d love to give it a try.
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.
If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
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Hatch Chile and Bacon Quiche
- 1 Pie Crust
- 4 strips bacon cooked and crumbled
- 1 cup Monterey Jack Cheese small cubes
- 1 cup Mild Cheddar Cheese small cubes
- 1/2 cup Hatch chiles roasted, peeled and rough chopped. 4 – 8 chiles depending on size. Add more if you'd like more spice.
- 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.
- 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.
Hatch Chile and Bacon Quiche … It’s What’s for Breakfast.
Looking for more recipes using Hatch Chiles? I’ve got some!
- Easy Breakfast Tacos with Hatch Chile Potatoes and Scrambled Eggs
- Achiote Chicken Breast with Fresh Roasted Hatch Chile Sauce
- Hatch Chile Dip
- Hatch Chile Hummus
- Hatch Chile Macaroni and Cheese
- Hatch Chile Chicken Tortilla Soup
- Hatch Chile Chicken Burgers
- Hatch Green Chili, Colorado Style
- Hatchamole and Scrambled Egg Sandwich
- Overnight Hatch Chile Breakfast Burritos
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.