I don’t think that anyone can truly not love quiche, except for maybe my husband. I’m in with love quiche for three reasons. The first being that you can make it on a Sunday and have a delicious breakfast taken care of all week. The second that while you can eat it any time of day. Want to start your morning off right? How about a late afternoon snack? If you’re trying to fight food waste, this is also a pretty creative way to use leftovers! That dead chicken you made a few days ago no one has touched? Throw it in a quiche. Plus if you’re looking at it nutritionally – it’s pretty packed with protein.  I was always so excited when mom made this Southwestern Green Chile Quiche recipe. In fact, I think everyone was because it only lasted a few days at our house!

Quiche just reminds me of brunch. It’s the kind of thing you can indulge in mid-morning with a mimosa on a Sunday. Seriously, can’t you just picture yourself out on the porch being warmed by the gentle rays of sun all while enjoying a slice? Maybe paired with some fresh fruit? Of course complete with the best company known to man, whether that be fur babies, your spouse, or a passel of best friends who won’t judge your makeup-less self.

Quiche is also a great (and easy recipe) to make when hosting a brunch to honor someone. I remember making quiche for mother’s day a few years ago paired with fresh tulips and cherry turnovers. Its easy to reheat which helps take the craziness out of the morning. Looking for something to show some love to your neighbors? Take them a quiche! Our neighbors (who are the sweetest people in the whole wide world) were thrilled with this Southwestern Green Chile Quiche recipe. Because of it’s versatility, quiche is always a great potential dish to enjoy at home, gift or share with others.

This recipe yields two quiches, which means it’s perfect to brighten someone’s day (or just feed everyone at the office).

Southwestern Green Chile Quiche Recipe

Begin by melting your butter in the bottom on a pan. After preparing your vegetables (washing and chopping your green onions, defrosting your green chile/spinach, etc) sautee them until they reduce by half.

In a separate bowl beat together your eggs, cheese, meat (mine was ham) and half and half. Season it amply with all of your spices.

Next, combine your egg mixture and your sauteed vegetables.

Puncture your deep dish pie crust with a fork to allow the crust to breathe. Then divide your quiche mixture among the two deep dish pie crusts.

Place the quiches on a cookie sheet (to keep your oven clean if there is spillage) and bake for 1 hour at 375 degrees. Or until browned.

Then, enjoy!

Pretty easy to throw together and a great way to prevent food waste if you ask me. What do you like to throw in your quiche recipe?

Thanks for reading!

Lauren

Southwestern Green Chile Quiche Recipe

 Ingredients

• 2 deep dish pie crusts (pkg of 2)
• 2 cups eggs (approx. 8 eggs)
• 2 cups grated cheddar cheese
• 2 cups of sauteed vegetables (This equates to 4 cups of Fresh chopped vegetables, I used:
  • 1 small container of The Authentic New Mexican Mild Green Chile
  • 1 package of frozen spinach
  • 1-4 oz can of mushrooms
  • 2 bunches of chopped green onions (1 bunch of chopped green onions comes out to about 1/2 cup, just to give you an estimate)
• 1 c. meat (I used ham so we don’t waste it and I didn’t have leftover meat but you can always use chicken, turkey, etc.)
• 1/2 & 1/2
• garlic salt
• black pepper
• red chile pepper
• onion powder
• 2 tbsp butter

• Instructions

1. Prep 4 cups of fresh vegetables  (The Authentic New Mexican Mild Green Chile, frozen spinach, mushrooms, chopped green onions.
2. Sautee the prepped vegetables in butter.
3. Beat eggs, half & half, meat (I used ham) and shredded cheddar cheese with garlic salt, black pepper, red Chile powder and onion powder.
4. Combine and mix the egg mixture and vegetables.
5. Prick your frozen pie crust with a fork to let it breathe while cooking.
6. Pour this quiche base into deep dish pie crust and nest in a cooking sheet.
7. Bake at 375 degrees for 1 hr (or until top is browned)
8. Let cool for 30 minutes and enjoy!