Go Back

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.