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

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.
Course Breakfast
Cuisine Southwestern
Keyword Hatch Chile, Quiche
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 347 kcal
Author www.highlandsranchfoodie.com


  • 1 Pie Crust
  • 4 strips bacon cooked and crumbled
  • 1 cup Monterey Jack Cheese small cubes
  • 1 cup Mild Cheddar Cheese small cubes
  • 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


  1. Preheat oven to 350°F.
  2. Gently press homemade pie crust into 9-inch deep dish plate.

  3. Cook bacon in large skillet over medium heat until brown. Drain grease and pat with paper towels to remove excess grease. Crumble bacon.

  4. Sprinkle bacon, Hatch chiles onions over the pie crust. Add the cheese cubes.

  5. Mix together half-and-half, eggs, salt and pepper in a medium bowl. Once mixed, pour mixture into crust.

  6. Bake quiche for 30 - 40 minutes, or until knife inserted into center comes out clean.

  7. Let quiche stand for 5 minutes. Cut into wedges and serve.

Recipe Notes

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 Facts
Hatch Chile and Bacon Quiche
Amount Per Serving
Calories 347 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g75%
Cholesterol 130mg43%
Sodium 520mg23%
Potassium 153mg4%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 2g2%
Protein 14g28%
Vitamin A 503IU10%
Vitamin C 6mg7%
Calcium 263mg26%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.