Hatch Chile Ham Quiche

Here’s a Hatch Chile Ham Quiche that’s savory, a little smoky, and perfect for brunch or dinner.

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Hatch Chile Ham Quiche

Ingredients

Crust

• 1 (9-inch) pie crust (store-bought or homemade), blind-baked

Filling

• 1 tbsp butter or olive oil

• ½ cup onion, finely diced

• ¾–1 cup Hatch green chiles, roasted, peeled, and chopped (mild or hot)

• 1 cup cooked ham, diced

• 1 cup shredded cheese (sharp cheddar, Monterey Jack, or a mix)

• 4 large eggs

• 1 cup heavy cream (or ¾ cup half-and-half for lighter)

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp smoked paprika or cumin (optional, but great)

• Pinch of cayenne (optional)

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Instructions

1. Prep the crust
   Preheat oven to 375°F (190°C). Blind-bake the pie crust according to package or recipe instructions. Set aside.

2. Sauté aromatics
   In a skillet over medium heat, melt butter. Add onion and cook until soft, about 3–4 minutes. Stir in Hatch chiles and cook 1 more minute. Remove from heat.

3. Assemble filling
   Sprinkle ham evenly over the crust. Add the onion–chile mixture, then sprinkle cheese on top.

4. Make custard
   In a bowl, whisk eggs, cream, salt, pepper, paprika/cumin, and cayenne (if using).

5. Bake
   Pour egg mixture over the filling. Bake for 35–45 minutes, until the center is just set and the top is lightly golden.

6. Rest & serve
   Let rest 10 minutes before slicing.

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Tips & Variations

• Extra smoky: Add a few tablespoons of smoked gouda with the cheese.

• Spicier: Use hot Hatch chiles or add a diced jalapeño.

• Crustless option: Grease a pie dish well and bake as directed.

• Make ahead: Bake fully, cool, refrigerate up to 3 days, and reheat at 325°F.

If you want, I can tailor it to fresh vs. frozen Hatch chiles, or help you pair it with a side dish.