Hatch Chile Quiche
Pie shell - store bought or homemade
4 Davidson's Safest Choice Eggs
1 cup of whole milk, or half & half, or combination
1 1/2 cups of shredded cheese - I used mild cheddar or jack
by Sharyl
4 Davidson's Safest Choice Eggs
1 cup of whole milk, or half & half, or combination
1 1/2 cups of shredded cheese - I used mild cheddar or jack
several dashes of Tabasco sauce or similar
dash of salt and pepper
4 Hatch roasted chile peppers (buy roasted at the store, or roast your own)
Par-bake the pie crust at 400°F for 8 about minutes, until it is lightly brown. This will prevent a soggy bottom.
Add 4 eggs to a large mixing bowl and whisk. Add the half & half, whisk, add the cheese, Tabasco, salt and pepper. Rinse the peppers under running water and rub the roasted black parts off with your fingers. Wash the seeds away, too, unless you want it really hot! I always remove the seeds. Add the chopped Hatch chile peppers and mix.
When crust has been par-baked add the filling, being careful not to overfill. Return to the 400°F oven and bake for 15 minutes. Turn the oven down to 350°F and bake for another 20-30 minutes, or so until quiche is set and nice and brown. Keep an eye on it after the first 30 minutes of bake time. The pie pan size makes a difference in total cooking time.
I cover the pie crust edges with my pie circle to keep the crust from getting too brown. Foil on the edges works well, too.
This is the hard part! It is best to let the quiche sit for about 20 minutes so it cools a little bit before cutting, but I love it very hot so I almost never wait.
Note about New Mexico and Hatch Green Chiles:
These long, green chiles are virtually identical to California and Anaheim chiles, with one distinct difference. They are much, much hotter. Hatch chiles are New Mexico chiles that are grown in the small town of Hatch, New Mexico, and are considered premium green chiles. Every year there is a Hatch Chile Festival on Labor Day, where up to 30,000 people come to the little town to buy and eat these delicious chiles. Hatch and New Mexico chiles can be used for the same dishes as California and Anaheim chiles, but they are significantly hotter. There's some helpful information about types of green chiles in this article.
dash of salt and pepper
4 Hatch roasted chile peppers (buy roasted at the store, or roast your own)
Par-bake the pie crust at 400°F for 8 about minutes, until it is lightly brown. This will prevent a soggy bottom.
Add 4 eggs to a large mixing bowl and whisk. Add the half & half, whisk, add the cheese, Tabasco, salt and pepper. Rinse the peppers under running water and rub the roasted black parts off with your fingers. Wash the seeds away, too, unless you want it really hot! I always remove the seeds. Add the chopped Hatch chile peppers and mix.
When crust has been par-baked add the filling, being careful not to overfill. Return to the 400°F oven and bake for 15 minutes. Turn the oven down to 350°F and bake for another 20-30 minutes, or so until quiche is set and nice and brown. Keep an eye on it after the first 30 minutes of bake time. The pie pan size makes a difference in total cooking time.
I cover the pie crust edges with my pie circle to keep the crust from getting too brown. Foil on the edges works well, too.
This is the hard part! It is best to let the quiche sit for about 20 minutes so it cools a little bit before cutting, but I love it very hot so I almost never wait.
Note about New Mexico and Hatch Green Chiles:
These long, green chiles are virtually identical to California and Anaheim chiles, with one distinct difference. They are much, much hotter. Hatch chiles are New Mexico chiles that are grown in the small town of Hatch, New Mexico, and are considered premium green chiles. Every year there is a Hatch Chile Festival on Labor Day, where up to 30,000 people come to the little town to buy and eat these delicious chiles. Hatch and New Mexico chiles can be used for the same dishes as California and Anaheim chiles, but they are significantly hotter. There's some helpful information about types of green chiles in this article.
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