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!
Course
Breakfast, Brunch or Dinner
Cuisine
American
Keyword
corn, hatch chile, quiche
AuthorMelissa's Hatch Chile Cookbook
Ingredients
1 9-inchprebaked pie crust
3eggs
1cupwhole milk
1/2cupheavy cream
2cupsshredded Jack cheese
1cupcorn kernels
3Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
1/2teaspoonsalt
cracked black pepper
1teaspoonMelissa's Hatch Chile Powder
2green onions, sliced
Instructions
Preheat the oven to 350 degrees.
In a large bowl, combine the eggs, milk and cream.
Whisk until uniform.
Add the cheese, corn, chiles, salt and pepper, and chile powder.
Stir in evenly combine. Pour the mixture into the prebaked pie crust.
Sprinkle green onions over the top of the quiche.
Bake for 40 to 50 minutes or until the filling is puffed and starting to brown.