I considered writing up a specific quiche recipe using green chile, like ham, swiss, mushroom, green chile, or bacon, cheddar, green chile, but the reality is green chile goes well with virtually any combination of ingredients. The quiche recipe below is general, with ample wiggle room to accommodate dietary preferences. If you like spicy food, add a hotter variety of chile or slightly more chile. If all you have available is the canned stuff from the grocery store, that is less than ideal, but it will work. Whether you use sausage, bacon, ham or a combo of vegetables, the addition of green chile adds a delicious kick.

General Quiche Recipe

Whereas I use my mom’s pie crust recipe (for a light, flaky crust), a pre-made pie shell or gluten-free substitute works well. If you make a homemade pie crust, prick the bottom and sides with a fork, and bake at 400 degrees for about 3-5 minutes before assembling the quiche.


  • 1 1/2 cups of shredded cheese (about 6 ounces)
  • 1 tablespoon of flour
  • 2/3 cup diced/chopped meat and/or sauteed vegetables
  • 1/3 cup of chopped green chile

Combine cheese and flour. Sprinkle evenly in the 9-inch pie shell. Top with your choice of meat/vegetables. Top with chopped green chile.

  • 3 large eggs
  • 1 cup 1/2 & 1/2
  • 1 cup milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Combine eggs, cream, milk and spices thoroughly. Pour into pie shell and bake at 325 degrees for 55-60 minutes (until completely set). Let it cool for about 10 minutes before serving to avoid scalding your tongue.

Please leave your recipe modifications, or any questions that you may have, in the comments.

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