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!