This recipe for green chile quiche is one of our favorites–rich and creamy with the New Mexico flavor of green chile. There’s no crust, so it goes together quickly. It’s perfect to make for a special breakfast or brunch for a crowd. Green Chile Quiche can be made in a 9 x 13 baking dish and cut into squares to serve. We like to use individual 7-ounce quiche dishes. If you do, reduce the baking time to about 35 minutes. This can also be made the night before and refrigerated overnight.

Crustless quiche can be made gluten-free

Since there’s no crust, this quiche can be made gluten-free by using gluten-free flour instead of regular all-purpose flour. We like several of the brands of gluten-free flour, such as Bob’s Red Mill, Cup-for-Cup and King Arthur.

late summer is fresh chile season!

During the chile harvest in August, you can see chile roasters outside nearly every grocery store. Customers buy sacks of chile in the store and take them outside to be roasted. The chiles are placed in a large mesh drum that turns on a spit, and skins are blistered by a propane flame. The hot roasted chile is placed in plastic bags and the steam helps the blistered skin to peel off the chile. Roasting and peeling fresh-roasted chile is tedious and time-consuming, but there’s nothing like the flavor and aroma!

Print Recipe

Green Chile Quiche

Recipe by Bottger Mansion of Old Town Bed & Breakfast, Albuquerque, New Mexico This green chile quiche is perfect to make for a special breakfast or brunch for a crowd.

Course

breakfast

Cuisine

breakfast

Prep Time

20 minutes

Cook Time

45 minutes

Servings

people

Ingredients

• 1/2 cup (1 stick) butter
• 1/2 cup flour
• 6 eggs
• 1 tsp. baking powder
• 1/2 tsp. white pepper
• 1 cup milk
• 1 lb. Monterey Jack/cheddar cheese blend shredded
• 2 cups cottage cheese
• 3 oz. cream cheese softened
• 3 - 4 oz. cans green chile drained

Course breakfast Cuisine breakfast Prep Time 20 minutes Cook Time 45 minutes Servings people Ingredients 1/2 cup (1 stick) butter 1/2 cup flour 6 eggs 1 tsp. baking powder 1/2 tsp. white pepper 1 cup milk 1 lb. Monterey Jack/cheddar cheese blend shredded 2 cups cottage cheese 3 oz. cream cheese softened 3 - 4 oz. cans green chile drained

Instructions

1. Heat the butter in a saucepan until melted and butter stops foaming. Stir in the flour to make a roux. Cook over medium-low heat until smooth, stirring constantly; remove from heat.
2. Whisk the eggs in a bowl until blended. Add baking powder, white pepper and milk; whisk until combined.
3. Slowly add the roux, stirring constantly. Remove from heat and add cream cheese. Stir in the Monterey Jack cheese, cottage cheese and green chile.
4. Pour the mixture into a greased 9x13-inch baking pan. Bake at 350 degrees for 45 minutes or until set. (If using individual quiche dishes, bake for about 35 minutes. Be sure to spray dishes well to keep them from sticking.)
5. Cool for 10 minutes and cut into servings.