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.

Cuisine Southwestern

Prep Time 15

Cook Time 1 40

Total Time 1 15

Servings

Calories 347kcal

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.

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.