Cheese and Chile Quiche (2024)

1 large garlic clove

3/4 teaspoon salt

6 large eggs

1 cup whole milk

1/2 cup Mexican crema or heavy cream

2 tablespoons finely grated white onion (using small teardrop holes of a box grater)

1/2 teaspoon black pepper

1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)

Special equipment:

a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice

pie weights or raw rice

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Reviews (38)

• This is a nice base recipe but it does not something, and that something is probably most easily accomplished by swapping out the cheese for something with more flavor. Or bacon. Also make sure to double check all the inactive time because it definitely adds up.

  • trent880

  • Denvver, CO

  • 9/17/2018

• Followed the recipe, although we used a store bought crust from Wegman's and frozen roasted peppers. They were delicious but added too much moisture so the dish was a bit too moist. It was delicious though. I would make it again with some minor modifications, possibly reduce the milk, caramelize the onions and thaw the peppers first.

  • maverick21383

  • Baltimore, MD

  • 10/7/2016

• Followed the recipe, and served it at a party with several attendees. It was a bit bland, but for a large group, it makes it nice for people to be able to add cayenne pepper if they wanted the dish to be spicier, but the folks who don't like spicy dishes were able to enjoy it as well.

  • bettsie

  • Columbus, OH

  • 3/21/2014

• Made it exactly as written with homemade crust and tart pan (even used the Mexican Crema-- not hard to find in San Diego). Even though it had decent heat I found it otherwise a little bland. Next time I would maybe add some chorizo and/or a mix of cheddar and jack cheese (as well as more of it). It is also very labor intensive-- I would used canned chiles and maybe pre shredded cheese to make to save time.

  • kkotcher

  • San Diego, CA

  • 1/17/2014

• I used a frozen deep dish pie crust and baked according to these directions. I did have to cover the edges to keep them from burning.I used a 16oz jar of medium salsa verde well drained instead of poblanos (I had the salsa and the store did not have poblanos). I used sour cream instead of heavy cream.....and this was delicious!It did make too much filling but I baked this in a separate dish and it was delicious as well!A great brunch with muffins and fruit!

  • gannaberry

  • Ausitn, TX

  • 5/14/2012

• I added chicken chorizo to this dish andeveryone loved it. It need some zip.

  • maggieroth

  • 4/26/2012

• This recipe is ok. The texture is fairly nice and consistent, but nothing special. I'd say the flavor was on the bland side, I'd use a different cheese, maybe an infused cheddar like horseradish, or add some spice... I also used a graham crust which was an interesting counterbalance to the savory flavors.

  • Anonymous

  • Philadelphia, PA

  • 2/22/2012

• I clipped this recipe when it firstcame out and finally tried ityesterday-wonderful! I used 4 eggsand 2/3rds of the other ingredients(full dose of garlic paste) andbaked 45 minutes in a 7 inch crust.Really tasty, will be making thisagain and again. Can't wait forthis years Chile Festival in Hatch!Next time will get the crema; usedregular cream this time. Now I needa good wine-Graves, maybe?

  • Anonymous

  • hot and sunny Tucson

  • 6/6/2010

• My family LOVED this recipe--even the non-quiche eaters. I did change the recipe as othersrecommended. I doubled the cheese and usedsharp cheddar and romano. I also added pre-made chicken meatballs. Used zucchini. I usedthe 6 eggs called for in the original recipe andalso used the heavy cream. The quiche wasreally tasty and I will make it again. One note:it took much longer to cook than I anticipated. Iliterally had to double the baking time.

  • Anonymous

  • lexington, Kentucky

  • 3/1/2010

• I have made this twice, today makes 3! Perfectfor extra Thanksgiving pie crust! I also useHatch Green Chilies (we buy a bushel every fall,and de-seed and peel while still warm) from thefreezer. I use cheddar and pepperjack cheese,triple garlic, and add about 1-2 tsp. coarse seasalt to onion while sautéing. I line crust withpepperjack b/f custard, then custard, layer ofchilies and cheese, repeat.This dish is now our "I'm sick of turkeytradition!" I'm a modifier, but friends and familylove it!

  • jtothej

  • Denver, CO

  • 11/29/2009

• This quiche is even better forbreakfast! But it makes A LOT, so adeep-dish pie crust is a must.

  • nadja_pollard

  • Houston, Texas

  • 1/2/2009

• I made this with some of the variations recommended by other reviewers. I doubled the garlic, used 1/2 cup of grated white onion, and substituted Anaheim chiles because I couldn't find poblanos at the store. My guests seemed to really like it, but I thought it was a little bland and uninspired. Maybe the mexican flavors just don't work in a quiche? It was definitely edible, tasty even, but just lacked a certain something to be one of those recipes I will try again and again.

  • nikkiwang

  • San Mateo, CA

  • 6/8/2008

• I would definitelymake this again;however a deep dishpie crust is a goodidea. The 6 eggsmixture made morethan a regular 9inch pie crust couldhold.

  • hipchic2

  • New York, NY

  • 12/19/2007

• Easy and a beautifulpresentation. Iagree it needs moregarlic and moreonion. I added alittle crushed redpepper flakes beauseI like spicy food.Delicious.

  • flicka618

  • Dundee, Illinois

  • 11/19/2007

• I've made this multiple times to ravereviews, but with alterations. First, I sautethe onions in some butter. I also roastsome sweet corn and add that to themixture (about 1.5 cups). Finally, I serve itwith some fresh salsa, although I think it'sexcellent by itself.

  • Anonymous

  • Chicago

  • 6/25/2007

TagsQuicheSavory Pie and TartEggPoblano ChileChileVegetableMonterey JackCheeseDairyStarterMainDinnerNut FreeVegetarianMake AheadWeeknight MealsBakingGourmet