THE RECIPE JOURNAL · Brunch
Chile Verde-Infused Quiche
This savory quiche combines tender chunks of pork simmered in a vibrant chile verde sauce with creamy eggs and cheese for a flavorful twist on a classic dish. Perfect for brunch or a cozy dinner, it’s sure to impress your family and friends.
FROM THE KITCHEN • Chile Verde-Infused Quiche
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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Eggs cooked with garlic
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01
Step 1
Start by preheating your oven to 325°F (165°C) and lightly grease a pie plate with cooking spray. Slice the chiles lengthwise into strips and arrange them in the bottom of the pie plate, with the pointed ends facing toward the center, creating a sort of chile "crust." In a bowl, whisk together the eggs, onions, cream, garlic salt, cumin, and pepper until everything is well combined. Stir in the Cheddar cheese, then spread the tomatoes evenly over the chile crust. Pour the egg mixture over the top. Pop the quiche into the oven and bake for about 30 to 35 minutes, or until it’s fully set and cooked through. Let it cool a bit before slicing and serving.
Why you’ll love it
This dish blends the rich, savory flavors of chile verde with the creamy texture of a classic quiche. It offers a unique twist that is both comforting and exciting. Perfect for those who enjoy a little heat and bold taste in their meals.
How to serve
Serve warm or at room temperature with a side of fresh mixed greens or a simple avocado salad. A dollop of sour cream or a sprinkle of chopped cilantro adds a nice touch. It makes a great brunch or light dinner option.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the filling creamy and the crust flaky. This dish can also be frozen; thaw overnight in the fridge before reheating.
