Hatch Chile Corn Quiche
Hatch chile season is short. Take advantage of the ample chiles in the markets, but remember to roast and peel them and place in the freezer for future recipes throughout the year!
Recipe type: Breakfast, Brunch or Dinner
Cuisine: American
  • 1 9-inch prebaked pie crust
  • 3 eggs
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 cups shredded Jack cheese
  • 1 cup corn kernels
  • 3 Hatch Chiles, roasted, peeled, stemmed, seeded, and chopped
  • ½ teaspoon salt
  • cracked black pepper
  • 1 teaspoon Melissa's Hatch Chile Powder
  • 2 green onions, sliced
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine the eggs, milk and cream.
  3. Whisk until uniform.
  4. Add the cheese, corn, chiles, salt and pepper,and chile powder.
  5. Stir in evenly combine. Pour the mixture into the prebaked pie crust.
  6. Sprinkle green onions over the top of the quiche.
  7. Bake for 40 to 50 minutes or until the filling is puffed and starting to brown.
  8. Cool before serving.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/hatch-chile-corn-quiche/