Hatch Chile Corn Quiche

by Mary Papoulias-Platis

Post image for Hatch Chile Corn Quiche

I remember how long the days were when my kids were young and Dad occasionally went out of town. When this happened the kids and I jumped into our often ritual of having breakfast for dinner. They couldn’t wait for those berry-good waffles or the pancakes drenched in syrup. Today, I miss those days. Now that the kids are gone and I still crave those nights. Over the years I have set aside my secret batch of breakfast ideas for nights when I’m alone. I decided a quick quiche was my answer especially with these warm summer nights we have been having. It continues to be Hatch Chile season, and while the next recipe on my radar screen happens to be a Hatch Chile Quiche, I thought I would try it.  As I took a bite, the delicate egg flavor takes a hit with an earthy mild heat which compliments the eggs beautifully. This quiche is seasonal, so make it today.

Quick tip: I had my BBQ out, so I roasted the hatch chiles ahead of time, placed them in a plastic bag and refrigerated them for future recipes, You can also cut them up and freeze them in small batches if you like. Defrost them and pat them dry for your next muffin or main dish. Learn how to roast them here: How to Roast /BBQ Hatch Chiles.

photo (43)

 

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!
Author:
Recipe type: Breakfast, Brunch or Dinner
Cuisine: American
Ingredients
  • 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
Instructions
  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.

Here are my Hatch Chile recipes for your viewing:

How to Roast Hatch Chiles

Green Hatch Chile Stew with Polenta

Mushroom Caps Stuffed with Hatch Chiles

Hatch Chile Feta Dip with Handmade Pita Bread

 

If you have enjoyed these recipes head over to Melissa’s to pick up your copy of their Hatch Chile Cookbook written by Chef Ida Rodriquez and Sharon Hernandez.

photo (41)

Melissa’s Produce was so kind to send me fresh hatch chili’s to use as I please. This recipe is from their new cookbook, Hatch Chile Cookbook.
This post is my story and my original thoughts.

 

© 2014 – 2016, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Jen in NM

Hello,
I have a bag of Hatch roasted/peeled/chopped chiles (I cheated and got them at Trader Joe’s). Can you guesstimate how much of it I should measure to get what you got from 3 chiles? Thanks so much – this recipe looks delicious!
Jen

2 Mary Papoulias-Platis

Hi Jen,
Perhaps it comes to about 1/2 cup of chopped chilies. Of course it depends on the size of the chilies.
Best of luck,
Mary

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