Best 9 Green Chili And Bacon Quiche Recipes

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Are you craving a savory and versatile dish that's perfect for breakfast, brunch, or lunch? Look no further than the delectable green chili and bacon quiche! This culinary masterpiece combines the bold flavors of roasted green chilies, smoky bacon, and a creamy custard filling, all encased in a flaky, golden-brown crust. Whether you're a seasoned chef or a novice cook, this detailed guide will take you through the steps of creating this lip-smacking quiche, ensuring you impress your family and friends with your culinary skills.

Let's cook with our recipes!

HATCH CHILE AND BACON QUICHE



Hatch Chile and Bacon Quiche image

Hatch Green Chile and Bacon Quiche. A great way to showcase those Hatch chile and a wonderful Southwestern breakfast or brunch recipe.

Provided by Lea Ann Brown

Categories     Breakfast Recipes

Time 1h15m

Number Of Ingredients 9

1 Pie Crust
4 strips bacon (cooked and crumbled)
1 cup Monterey Jack Cheese (small cubes)
1 cup Mild Cheddar Cheese (small cubes)
1/2 cup Hatch chiles (roasted, peeled and rough chopped. 4 - 8 chiles depending on size. Add more if you'd like more spice.)
1/4 cup sweet onion (chopped)
1 1/4 cup Half and Half
4 Eggs
Salt and Pepper to taste

Steps:

  • Preheat oven to 350°F.
  • Gently press homemade pie crust into 9-inch deep dish plate.
  • Cook bacon in large skillet over medium heat until brown. Drain grease and pat with paper towels to remove excess grease. Crumble bacon.
  • Sprinkle bacon, Hatch chiles onions over the pie crust. Add the cheese cubes.
  • Mix together half-and-half, eggs, salt and pepper in a medium bowl. Once mixed, pour mixture into crust.
  • Bake quiche for 30 - 40 minutes, or until knife inserted into center comes out clean.
  • Let quiche stand for 5 minutes. Cut into wedges and serve.

Nutrition Facts : Calories 347 kcal, Carbohydrate 16 g, Protein 14 g, Fat 25 g, SaturatedFat 12 g, Cholesterol 130 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BACON AND GREEN CHILE QUICHE



Bacon and Green Chile Quiche image

This is my favorite "easy" quiche recipe that uses bacon, cheddar and Monterey Jack cheeses, canned green chiles and scallions, eggs and half and half. I typically "short cut" the time by using a frozen pie crust.

Yield 6

Number Of Ingredients 9

1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4 ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Steps:

  • Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F. Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust. Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.

BACON GREEN CHILI QUICHE



Bacon Green Chili Quiche image

The flavor of this quiche is incredible. Something totally different. It's kind of a southwest twist on Quiche Lorraine. Enjoy!

Provided by Kimke

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 prepared pie crust
8 slices cooked bacon, crumbled
1 (4 ounce) can diced green chilies, drained
4 green onions, chopped
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 cup half-and-half
4 eggs
salt and pepper

Steps:

  • Preheat oven to 400°F
  • Preback prepared pie crust 5 minutes or until golden brown.
  • Sprinkle crumbled bacon, then chilies and green onion over crust.
  • Combine cheeses and sprinkle over bacon, chilies and onions.
  • Beat half and half and eggs in separate bowl.
  • Salt and pepper to taste.
  • Pour egg/half and half mixture into crust.
  • Bake quiche until knife inserted into center comes out clean, about 45 minutes.
  • Let quiche rest 5 minutes before cutting.

BACON AND GREEN CHILE QUICHE



Bacon and Green Chile Quiche image

A refrigerated pie crust plus kitchen staples makes this a quick go-to recipe when you need to whip something up at a moment's notice. Recipe is from Bon Appetit.

Provided by DailyInspiration

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 refrigerated pie crust, room temperature
8 bacon, slices
1 (4 ounce) can mild green chilies, diced
4 green onions, chopped
1 cup monterey jack cheese, grated
1 cup sharp cheddar cheese, grated
4 large eggs
1 1/4 cups half-and-half
1/2 teaspoon salt

Steps:

  • Preheat oven to 425 degrees F. Unfold crust. Using fingertips, press together any tears. Press crust into a 9-inch diameter deep dish glass pie dish. Press foil onto crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce oven temperature to 400 degrees.
  • Cook bacon in a heavy skillet over medium-high heat until brown and crisp. Transfer to paper towels to drain. Crumble bacon. Sprinkle bacon, then chilies and green onions over crust. Mix cheeses together and sprinkle over. Whisk eggs, half and half, and salt in a medium bowl to blend; pour mixture into crust.
  • Bake quiche until knife inserted into center comes out clean, about 35 to 45 minutes. Let quiche stand 5 minutes. Cut into wedges.

SOUTHWESTERN BACON QUICHE



Southwestern Bacon Quiche image

Bacon, green chiles and pepper jack are baked into a cilantro-and-chile powder custard in a homemade crust.

Provided by Food Network Kitchen

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 3/4 cups all-purpose flour, plus more, for dusting
2 tablespoons sugar
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold
4 teaspoons cider or white vinegar
1/3 cup ice water, plus more, if needed
1/2 cup chopped scallions
1 cup shredded pepper jack cheese
1/2 cup chopped cooked bacon
1/2 cup roughly chopped canned green chiles
1 1/4 cups half-and-half
3 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
1/2 teaspoon chile powder

Steps:

  • For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
  • Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
  • For the filling: Sprinkle the scallions evenly into the crust. Combine the pepper jack, bacon and chopped green chiles in a medium bowl and sprinkle in an even layer over the scallions.
  • For the custard: Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the cilantro and chile powder.
  • Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

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

BACON AND GREEN CHILI QUICHE



Bacon and Green Chili Quiche image

Provided by Gayle Gardner

Categories     Milk/Cream     Cheese     Dairy     Egg     Onion     Pork     Appetizer     Brunch     Bake     Lunch     Cheddar     Bacon     Summer     Bon Appétit     New Mexico     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

1 refrigerated pie crust (half of15-ounce package), room temperature
8 strips bacon
1 4-ounce can diced green chilies, drained
4 green onions, chopped
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 cup shredded sharp cheddar cheese (about 4 ounces)
1 1/4 cups half and half
4 eggs
1/2 teaspoon salt

Steps:

  • Preheat oven to 425°F. Unfold crust. Using wet fingertips, press together any tears. Press crust into 9-inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 400°F.
  • Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and green onion over crust. Combine Monterey Jack cheese and cheddar cheese and sprinkle over. Beat half and half, eggs and salt in medium bowl to blend. Pour half and half mixture into crust.
  • Bake quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.

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

CHILI PEPPER, CORN, AND BACON QUICHE



Chili Pepper, Corn, and Bacon Quiche image

Quiche is a smart choice for breakfast, brunch, lunch, or dinner. It can be served warm or cold, it's easy to make, and typically inexpensive. It's a given that we have quiche for Easter brunch, and this is one of many varieties that we enjoy.

Provided by lutzflcat

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 55m

Yield 8

Number Of Ingredients 10

1 (9 inch) unbaked pastry shell
2 cups fat-free half-and-half
4 large eggs
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup shredded Monterey Jack cheese
½ cup frozen corn, thawed
4 slices cooked bacon, crumbled
1 (4 ounce) can diced green chile peppers, drained
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
  • Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
  • Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
  • Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
  • Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 283 calories, Carbohydrate 19.1 g, Cholesterol 115.2 mg, Fat 17.7 g, Fiber 1.3 g, Protein 12.3 g, SaturatedFat 6.7 g, Sodium 764.5 mg, Sugar 4.1 g

Tips:

  • For a creamier quiche, use heavy cream instead of milk.
  • To prevent the quiche from browning too much, cover it with aluminum foil for the first 30 minutes of baking.
  • If you don't have a pie crust, you can use a store-bought puff pastry sheet. Just thaw it according to the package directions and follow the recipe as written.
  • You can add other ingredients to your quiche, such as cooked vegetables, cheese, or meat.
  • Quiche is a great dish to make ahead of time. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Green chili and bacon quiche is a delicious, easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is a great way to use up leftover green chili and bacon, and it is also a great way to feed a crowd. With its creamy filling, flaky crust, and spicy green chili and bacon flavor, this quiche is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this green chili and bacon quiche a try. You won't be disappointed!

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