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.
During the chile harvest in August, you can see sacks of chile and roasters outside nearly every grocery store. 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!
Green Chile Quiche
This recipe for a green chile quiche is one of our favorites--rich and creamy with a little New Mexico flavor of green chile. It's perfect to make for a special breakfast or brunch for a crowd.
Heat the butter in a saucepan until melted and butter stops foaming. Stir in the flour to make a roux. Cook over medium-low heat until smooth, stirring constantly; remove from heat.
Whisk the eggs in a bowl until blended. Add baking powder, white pepper and milk; whisk until combined.
Slowly add the roux, stirring constantly. Remove from heat and add cream cheese. Stir in the Monterey Jack cheese, cottage cheese and green chile.
Pour the mixture into a greased 9x13-inch baking pan. Bake at 350 degrees for 45 minutes or until set. (If using individual quiche dishes, bake for about 35 minutes. Be sure to spray dishes well to keep them from sticking.)