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Ingredients
- 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
Details
Preparation
Step 1
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.
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