Best 7 Green Chile Quiche Or Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to versatile and delicious brunch dishes, green chile quiche or frittata is an absolute winner. This savory egg dish combines the robust flavor of green chiles with a creamy egg mixture, all held together by a flaky crust or a golden-brown skillet-cooked base. Whether you prefer a classic quiche baked in a pie crust or a quick and easy frittata cooked in a skillet, this dish offers a fantastic combination of flavors and textures that will satisfy your taste buds. With endless possibilities for fillings and toppings, green chile quiche or frittata is a perfect way to start your day or brunch with a flavorful and satisfying meal.

Here are our top 7 tried and tested recipes!

GREEN CHILE QUICHE



Green Chile Quiche image

Flaky pie crust filled with fluffy, creamy eggs, spicy green chile, and cheese add up to this Green Chile Quiche - a delicious breakfast any day of the week.

Provided by Mary Younkin

Number Of Ingredients 7

6 eggs
1 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup chopped roasted green chile (frozen or canned is fine)
1 cup shredded Mexican cheese blend
1 prepared pie crust, store-bought is fine

Steps:

  • Preheat the oven to 425 degrees. Whisk together the eggs, cream, salt, and pepper. Place the crust in a deep pie plate or round 9"pan. Prick the crust with a fork several times. Spread the green chile across the bottom of the crust and then cover with cheese. Pour the egg mixture over the cheese and chile.
  • Bake for 15 minutes at 425 degrees. Reduce the heat to 300 degrees and bake an additional 30-40 minutes, until the quiche is puffy and lightly browned. Let cool 5-10 minutes before serving. Enjoy!
  • FREEZER INSTRUCTIONS: Let the quiche cool completely. Cover tightly with foil and freeze until ready to use. Thaw completely in the refrigerator and then warm covered with foil in the oven or slice and warm individual servings in the microwave. You can also freeze individual servings of leftover quiche in airtight containers or ziploc bags. Simply warm in the microwave when ready to serve.

Nutrition Facts : Calories 301 kcal, Carbohydrate 13 g, Protein 9 g, Fat 24 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 177 mg, Sodium 435 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g, ServingSize 1 serving

FRESH GREEN CHILE QUICHE



Fresh Green Chile Quiche image

Three cheeses and green chile peppers are baked together in a delicious quiche.

Provided by KEVLARTURTLE

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h5m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
4 green chile peppers, seeded and chopped
1 small onion, diced
¼ cup crumbled feta cheese
½ cup sour cream
¼ teaspoon salt, or to taste
1 (9 inch) unbaked pie crust
8 ounces Monterey Jack cheese, shredded
3 eggs, beaten
¾ cup milk
4 ounces Cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat and cook peppers and onion until tender. Transfer to a bowl and mix with feta, sour cream and salt.
  • Spread bottom of pie crust with Monterey Jack cheese. Top cheese with pepper and onion mixture. Mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. Top with Cheddar cheese.
  • Bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 21 g, Cholesterol 166.7 mg, Fat 39.3 g, Fiber 1.7 g, Protein 22.8 g, SaturatedFat 19.2 g, Sodium 750.2 mg, Sugar 4.4 g

GREEN CHILE FRITTATA



Green Chile Frittata image

This simple frittata packs a big punch when it comes to flavor. It's full of potatoes, sausage, green chiles and cheese for a complete breakfast all in one dish. Make it ahead and heat up for breakfast throughout the week. A quick salsa made with diced canned tomatoes goes on the side for extra flavor and color.

Provided by Gabriela Rodiles

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons olive oil
6 ounces sweet or spicy sausage links, casings removed
1 cup shredded hash browns, thawed
6 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded sharp Cheddar
3 tablespoons cottage cheese
One 4-ounce can mild diced green chiles
One 14-ounce can petite fire roasted diced tomatoes, lightly drained
Half a small white onion, diced
1/4 cup cilantro leaves, chopped
Juice of 1 lime

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat 1 tablespoon of the oil in a medium nonstick skillet over medium heat. Add the sausage and cook, breaking up with a wooden spoon, until just browned, about 2 minutes. Transfer to a paper-towel-lined plate.
  • Add the remaining 2 tablespoons oil to the skillet. Add the hash browns and cook, stirring occasionally, until softened and golden in spots, about 4 minutes.
  • Meanwhile, add the eggs to a medium bowl and sprinkle with salt and pepper. Whisk to combine, and then stir in the Cheddar and cottage cheese.
  • Reduce the heat to medium-low and stir the sausage and green chiles into the skillet to combine.
  • Pour the egg mixture into the skillet. Cook, stirring frequently with a rubber spatula, until the mixture is thick, about 3 minutes.
  • Transfer to the oven and cook until set, about 5 minutes.
  • Meanwhile, combine the diced tomatoes, onions, cilantro and lime juice in a medium bowl. Season with salt and pepper.
  • Run a rubber spatula around the edge of the skillet and slide the frittata onto a cutting board. Cut into wedges and serve with the salsa.

GREEN CHILE FRITTATA



Green Chile Frittata image

This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat.

Provided by Melanie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h10m

Yield 10

Number Of Ingredients 8

10 eggs, beaten
½ cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 (7 ounce) can diced green chile peppers, drained
1 (16 ounce) container low-fat cottage cheese
1 cup shredded Cheddar cheese
¼ cup melted butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  • Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.

Nutrition Facts : Calories 225.1 calories, Carbohydrate 8 g, Cholesterol 213.7 mg, Fat 14.3 g, Fiber 0.4 g, Protein 16.1 g, SaturatedFat 7.4 g, Sodium 620.7 mg, Sugar 1.2 g

GREEN CHILE QUICHE



Green Chile Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large eggs
1 cup milk
1/3 cup heavy cream
Kosher salt and freshly ground pepper
2 scallions, finely chopped
1 4.25-ounce can chopped green chiles, drained
1/2 cup grated pepper jack cheese (about 2 ounces)
1 frozen 9-inch deep-dish piecrust, thawed
Paprika, for sprinkling
1 5-ounce package mixed salad greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1 lemon

Steps:

  • Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
  • Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
  • Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams

GREEN CHILE AND ZUCCHINI QUICHE



Green Chile and Zucchini Quiche image

Recipe courtesy of Sara Moulton and Cooking Channel. This quiche gets its Southwestern flair from Monterey jack cheese and canned chiles. But if you have a little more time, you should lose the canned chiles and make it instead with roasted fresh poblanos, which are even more delicious. I like the contrasting crunch of Triscuits, but just about any cracker would do. Then again, you could make this quiche without a crust and save a bunch of time. Just put it in an oiled pie plate and bake it. Original recipe: http://www.cookingchanneltv.com/recipes/sara-moulton/green-chile-and-zucchini-quiche.html

Provided by Food.com

Categories     Savory Pies

Time 1h20m

Yield 6 slices, 6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter, melted
24 whole grain wheat crackers, ground in a food processor (Triscuits, about 1 cup) or 1 cup dried breadcrumbs
1 medium zucchini (about 6 ounces)
kosher salt
1 tablespoon vegetable oil
1 small onion, chopped (about 1/2 cup)
1/4 cup unbleached all-purpose flour
1/2 teaspoon baking powder
3 large eggs
1/2 lb freshly grated monterey jack cheese (about 2 cups)
1 cup whole-milk cottage cheese
1 (4 1/2 ounce) can chopped green chilies, drained
bottled salsa (optional)

Steps:

  • Preheat the oven to 375 degrees F. Stir 2 tablespoons of the melted butter into the cracker crumbs. Press the crumb mixture into the bottom and 1-inch up the side of a 9-inch glass pie plate. Bake the crust in the center of the preheated oven until it begins to brown, about 7 minutes. Remove the crust from the oven and reduce the oven temperature to 350 degrees F.
  • Meanwhile, grate the zucchini, preferably using the grating attachment of a food processor. Toss the zucchini with 1/2 teaspoon salt and let drain in a colander for 10 minutes. Heat the oil in a medium skillet over high heat until hot. Reduce the heat to medium; add the onion and cook, stirring occasionally, until softened, about 5 minutes. Squeeze the zucchini well with your hands to remove excess moisture. Add the zucchini to the onion and cook over high heat for 3 minutes.
  • Stir together the flour, the baking powder, and 1/4 teaspoon salt in a small bowl until combined. In a large bowl with an electric mixer, beat the eggs until thick and fluffy, about 3 minutes. Add the Monterey jack and cottage cheeses, the flour mixture, and remaining melted butter to the eggs and beat well. Stir in the zucchini mixture and chiles and pour the mixture into the crust. Bake the quiche in the center of the oven until the top is puffed and golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Set aside at room temperature 5 minutes, cut into wedges, and serve with salsa, if desired.

Nutrition Facts : Calories 337.6, Fat 25.5, SaturatedFat 13.8, Cholesterol 153.1, Sodium 402.5, Carbohydrate 9.8, Fiber 1, Sugar 3.6, Protein 17.9

GREEN CHILI QUICHE



Green Chili Quiche image

I got this recipe from a co-worker named Linda. She brought this in to celebrate Cinco de Mayo. I've used this for Christmas brunch and everyday dinners. I use Colby in place of monterey jack cheese if it's all I have. I've also used recipe #39562 for the milk and haven't noticed any difference.

Provided by cookee monster

Categories     Savory Pies

Time 50m

Yield 1 quiche, 6-8 serving(s)

Number Of Ingredients 8

1 1/2 cups monterey jack cheese, shredded
1 cup extra-sharp cheddar cheese, shredded
1 (9 inch) pie crusts (I use store bought)
1 ounce diced green chilis, canned (I use a 4 oz. can)
1 cup half-and-half cream (I use evaporated skim) or 1 cup evaporated milk (I use evaporated skim)
1/4 teaspoon cumin powder
3 eggs, slightly beaten
fresh ground pepper

Steps:

  • Linda said to pre bake pie crust a few minutes. I bake it according to the directions on the box. She also recommends to brush with an egg white if you aren't going to eat it right away to prevent sogginess. You will put the filling into the hot crust.
  • In a medium bowl beat eggs. Mix in milk and seasonings.
  • Drain chilis. (I don't drain because the brand I use doesn't have anything to drain.) Place half on bottom of crust.
  • Add cheese and then egg mixture. Top with remaining chilis.
  • Dust top with pepper.
  • Bake at 375 for 40 minutes or until knife comes out clean from center. (Like a custard.).
  • Let stand for 10 minutes or so to set.

Nutrition Facts : Calories 436.2, Fat 33, SaturatedFat 16.2, Cholesterol 168.9, Sodium 551.4, Carbohydrate 16.4, Fiber 1.2, Sugar 0.7, Protein 18.6

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have a quiche or frittata pan, you can use a regular pie plate or a 9-inch cast-iron skillet.
  • Be sure to preheat your oven before baking the quiche or frittata.
  • Bake the quiche or frittata until it is set in the center. A toothpick inserted into the center should come out clean.
  • Let the quiche or frittata cool for a few minutes before serving.

Conclusion:

Green chile quiche or frittata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover green chiles. With so many different variations to choose from, there is sure to be a green chile quiche or frittata that everyone will enjoy.

Related Topics