Ingredients
For the crust:
1 refrigerated pie crust (or homemade pie dough)
1 tablespoon butter, for greasing the pie dish (if needed)
For the filling:
8 slices bacon, cooked crispy and chopped
1 cup roasted Hatch green chiles, diced (mild or hot)
1 cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
6 large eggs
1 cup heavy cream
½ cup whole milk
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon smoked paprika
2 tablespoons chopped fresh cilantro or green onions (optional)
Instructions
Prepare the crust
Preheat oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish and press it gently into the edges.
Prick the bottom with a fork and bake for 8–10 minutes until slightly set. Remove and set aside.
Cook the bacon
Cook bacon in a skillet over medium heat until crispy.
Transfer to a paper towel-lined plate, then crumble or chop into small pieces.
Make the filling
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, garlic powder, and smoked paprika.
Stir in the Hatch green chiles, cooked bacon, Monterey Jack cheese, cheddar cheese, and cilantro or green onions if using.
Assemble the quiche
Pour the filling into the prepared crust.
Spread the ingredients evenly throughout the pie.
Bake
Bake for 35–45 minutes, or until the center is set and the top is lightly golden.
If the crust browns too quickly, cover the edges with foil.
Rest and serve
Let the quiche cool for 10–15 minutes before slicing.
Serve warm with a fresh salad, roasted potatoes, or your favorite breakfast sides.
Tips:
For extra flavor, use freshly roasted Hatch green chiles.
Add diced onions or sautéed mushrooms for more texture.
This quiche can be made ahead and reheated beautifully.
Creamy, cheesy, smoky, and packed with the perfect balance of spicy Hatch chiles and crispy bacon — this quiche makes an unforgettable breakfast, brunch, or dinner!