Green Chile Quiche

This green chile quiche is my #1 favorite quiche recipe. It’s so delicious and super easy to make. It’s a perfect brunch food or a simple dinner with a side salad. 
green chile quiche
In my book, the sign of a good recipe is one you keep making over and over and over again.

Now that I’ve been running my own household for nearly 15 years, it’s fun to have a pretty solid selection of standard recipes that I can fall back on.

This green chile quiche recipe is definitely one of them. I’m not a huge fan of most quiches, but this one is fantastic.

I’ve made it for a quick weeknight dinner and when we have company. I’ve made it for brunches and for dinner and for baby showers and for picnics.

green chile quiche

It’s super simple to make and it reheats like a dream.

When I’m making it for dinner, I generally make one big one in a pie crust, but when I occasionally host a brunch, I like to make it in a muffin tin so I have a dozen single servings.

And they are always CRAZY popular, with people asking for the recipe afterward.

With the holidays coming up, stash this recipe away fo when you need something easy that’s almost entirely hands-on.

green chile quiche

Green Chile Quiche Recipe

4.72 from 14 votes

Green Chile Quiche

This green chile quiche is my #1 favorite quiche recipe. It's so delicious and super easy to make. It's a perfect brunch food or a simple dinner with a side salad. 

Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 9-inch pie crust
Author Janssen Bradshaw


  • 1 T olive oil
  • 1/2 onion diced
  • 3/4 c milk half-and-half, or cream (or some combination of those)
  • 2 eggs
  • 1/2 tsp salt
  • 3/4 tsp hot pepper sauce
  • 1/4 tsp ground black pepper
  • 2 cups shredded cheddar cheese I sometimes do half cheddar and half mozzarella, depending on what I have around
  • 1 4- ounce can diced mild green chiles
  • 1 9- inch pie crust you can use a frozen one or make your own.


  1. Preheat your oven to 400 degrees. Heat the oil in skillet over medium heat and add the onion. Cook, stirring occasionally, for about five minutes, until the onions are soft-ish.
  2. Meanwhile, whisk the remaining ingredients (except the crust of course) together in a medium bowl. Add in the onions when they are done. Pour filling into your crust and bake until golden brown and set in the center, about 40-45 minutes.

Recipe Notes

(adapted from Perry's Plate)

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Photos by Heather Mildenstein

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  1. 5 stars
    finally a quiche recipe i'm willing to do! and by that i mean the muffin-tin version because i'm WAY too lazy to bother with making a crust.

  2. 5 stars
    Thank you for posting this! I love quiche but my husband has always thought it was gross. I made this last night and he actually liked it!!

  3. 5 stars
    This is on the menu tonight! Do you think it would be easy enough to replace the chilies with broccoli? May make again with the swap!

  4. 5 stars
    I think I made this the first time the week you posted it. It has become a regular thing on my menu. It is perfect for a night that I forgot to thaw out my planned meat. I almost always have all the ingredients on hand. Thank you for introducing me to it. My family loves it.

  5. 5 stars
    This was delicious. I forgot the onions and used a whole wheat pastry flour crust and everyone liked it.

  6. 5 stars
    I didn’t have a crust or time to make one, so I sprayed the pie plate with cooking spray, added some ground-up tortilla chips, and then added the quiche ingredients. It was yummy!

  7. 1 star
    I guess I’m the outlier here. We didn’t like this quiche at all. The fact that it only calls for 2 eggs appealed to me, but in the end, this was not so much quiche as it was a blob of melted cheese with chiles with a bit of egg holding it together. Two more eggs would probably have saved this recipe.

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