Hatch Chile Ham Quiche

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This Hatch Chile Ham Quiche combines smoky, roasted Hatch chiles with savory ham and sharp cheddar in a creamy egg custard baked in a flaky pie crust. It’s a brunch favorite, yet hearty enough for dinner or brunch-for-dinner nights.

Using a pre-made pie crust keeps prep simple, while fresh roasted chiles bring that vibrant Southwest flavor. With each bite, you get creamy eggs, melted cheese, and just the right kick from the chiles. It’s elegant enough for guests, but easy enough for a weekend family meal.

Why You’ll Love This Recipe

  • Bold flavor from Hatch chiles balanced by savory ham and creamy custard

  • Easy prep using a thawed pie crust

  • Versatile: serve for brunch, lunch, dinner, or a buffet spread

  • Reheats beautifully—slice and warm later

  • Customizable with cheeses or heat level

Ingredients

  • 1 frozen pie crust (thawed overnight in the refrigerator)

  • 1 cup cooked ham, diced into bite-sized cubes

  • 3 Hatch chiles, roasted, peeled, seeded, and chopped (mild, medium or hot depending on your spice preference)

  • 1 small sweet onion, finely chopped

  • 1 tbsp butter

  • ½ tsp garlic powder

  • ½ tsp freshly ground black pepper (plus more to taste)

  • 1½ cups extra-sharp white cheddar cheese, shredded (or Monterey Jack / pepper jack)

  • 5 large eggs

  • ½ cup 2% milk (or whole milk for richer texture)

  • ¼ tsp salt (or to taste)

Instructions

Step 1: Prepare the Crust

Preheat oven to 425°F (220°C). Place the thawed pie crust into a pie dish (if not already fitted).

Step 2: Roast the Hatch Chiles (if using fresh)

If your chiles aren’t already roasted, broil or grill them until skins blister. Place them in a bowl, cover with plastic wrap to steam ~10 min, then peel, seed, and chop.

Step 3: Cook the Filling

In a skillet, melt butter over medium heat. Sauté onion until translucent (3–4 min). Add ham and chopped chiles, season with garlic powder and pepper, and cook 2–3 minutes. Remove from heat and cool slightly.

Step 4: Assemble the Quiche

Spread the ham–chile–onion mixture in the pie crust. Sprinkle cheese over it. In a bowl, whisk eggs, milk, salt, and a pinch of pepper. Pour the egg mixture over the filling.

Step 5: Bake

Bake at 425°F for 40–50 minutes, until center is set and edges are golden. If crust browns too fast, cover the edges with foil mid‑bake.

Let rest 5–10 minutes before slicing.

Tips for Success

  • Use a shallow pie dish so the filling cooks evenly

  • Don’t pour very hot filling into crust—it may make it soggy

  • Add extra chile seeds or cayenne if you like heat

  • Use a mix of cheeses to boost flavor

Storage & Reheating

  • Refrigerator: Cover and store 3–4 days

  • Freezer: Wrap slices individually; freeze up to 2 months

  • Reheat: Bake at 350°F for 10–15 min or microwave slices

FAQs

Can I use homemade crust?
Yes—just make sure it’s fully chilled before filling.

Can I make it dairy-free?
Use plant-based milk and dairy-free cheese, though texture will differ.

How do I test doneness?
Insert a knife: if it comes out clean and the center doesn’t jiggle, it’s done.

Final Thoughts

This Hatch Chile Ham Quiche is a true showstopper. Its creamy custard, savory ham, and smoky chiles wrapped in a buttery crust make it satisfying at any time of day. It’s one of those recipes you’ll want to share—and also quietly save for yourself.

Whether brunch, lunch, or dinner, this quiche brings flavor and comfort together beautifully. Serve it warm with a crisp salad or fresh fruit for a meal that feels elevated yet approachable.

Share Your Quiche

Made this dish? Tag #HatchChileQuiche or #SouthwestBrunch to show off your savory creation!

Hatch Chile Ham Quiche

Flaky quiche filled with ham, roasted Hatch chiles and cheddar. A bold, creamy option for brunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Breakfast, Brunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 frozen pie crust thawed overnight in the refrigerator
  • 1 cup cooked ham diced into bite-sized cubes
  • 3 Hatch chiles roasted, peeled, seeded, and chopped (mild, medium or hot depending on your spice preference)
  • 1 small sweet onion finely chopped
  • 1 tbsp butter
  • ½ tsp garlic powder
  • ½ tsp freshly ground black pepper plus more to taste
  • 1½ cups extra-sharp white cheddar cheese shredded (or Monterey Jack / pepper jack)
  • 5 large eggs
  • ½ cup 2% milk or whole milk for richer texture
  • ¼ tsp salt or to taste

Method
 

Step 1: Prepare the Crust
  1. Preheat oven to 425°F (220°C). Place the thawed pie crust into a pie dish (if not already fitted).
Step 2: Roast the Hatch Chiles (if using fresh)
  1. If your chiles aren’t already roasted, broil or grill them until skins blister. Place them in a bowl, cover with plastic wrap to steam ~10 min, then peel, seed, and chop.
Step 3: Cook the Filling
  1. In a skillet, melt butter over medium heat. Sauté onion until translucent (3–4 min). Add ham and chopped chiles, season with garlic powder and pepper, and cook 2–3 minutes. Remove from heat and cool slightly.
  2. Step 4: Assemble the Quiche
  3. Spread the ham–chile–onion mixture in the pie crust. Sprinkle cheese over it. In a bowl, whisk eggs, milk, salt, and a pinch of pepper. Pour the egg mixture over the filling.
Step 5: Bake
  1. Bake at 425°F for 40–50 minutes, until center is set and edges are golden. If crust browns too fast, cover the edges with foil mid‑bake.
  2. Let rest 5–10 minutes before slicing.