Green Chile Quiche

This Southwestern quiche trades the usual ham-and-Swiss for a thick layer of green chiles and a full pound of mixed grated cheese. The result is a quiche with real character: smoky, mildly spicy, and packed with melty cheese in every slice.

The flour tossed with the cheese helps it distribute evenly through the custard instead of sinking to the bottom. It also thickens the filling slightly so the center sets up firmly without overbaking the edges.

Six eggs and two cups of hot milk make a generous, rich custard. Using hot milk is a smart move. It jumpstarts the cooking process and helps the quiche set faster, so the crust stays crisp instead of going soggy from sitting in wet custard too long.

Drain the canned chiles well. Any excess liquid will pool in the crust and prevent it from crisping on the bottom.

Pro Tips

• Use a mix of cheeses like cheddar, pepper Jack, and Monterey Jack for the most interesting flavor.
• Par-bake the pastry for 10 minutes before adding the filling for a crisper bottom crust.
• The quiche is done when the center is just set but still has a slight jiggle. It firms up as it cools.
• Let it rest for 10 minutes before slicing for cleaner cuts.

Variations

• Add crumbled cooked chorizo or diced ham to the chile layer for a meatier quiche.
• Use roasted fresh Hatch chiles when they’re in season for a more intense, smoky flavor.
• Top with a drizzle of salsa verde and a dollop of sour cream when serving.