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Green Chile Bacon Quiche

  • Author: Emily
  • Total Time: 2 hours 20 minutes
  • Yield: 6-8 servings 1x


This Quiche recipe consists of savory cooked bacon, roasted Hatch green chile, and caramelized onion sprinkled into the bottom of a pre-baked flakey pie shell, then smothered with a cheesy egg custard and baked to delicate perfection. This Green Chile Bacon Quiche makes for a delicious entrée for any time of day. 


Units Scale
  • 1 store-bought or homemade unbaked pie crust
  • 5 slices bacon, chopped
  • 1/2 yellow onion, chopped
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 4 large eggs
  • salt
  • pepper
  • 1/2 cup chopped roasted Hatch green chile
  • 4 wedges of creamy light spreadable cheese


  1. Remove the pie crust from the refrigerator and warm it on the counter until flexible but still cool. (Store-bought frozen will need 60 minutes, refrigerated 10-15 minutes.) Roll out (if necessary) to a disk about 12 inches in size.
  2. Place dough gently into a 9-inch quiche pan, tart pan, or pie plate, by rolling it up on a rolling pin, then unrolling it over the pie plate. Lift the edges and press down around the base of the pan so the dough is completely form fitted to the pan. Trim excess dough, leaving a 1/2 inch extra overhang above the edges of the pan. Folding towards the outside, tuck the overhanging dough down inside the lip of the pan, so the dough is flush with the edge. If using a pie plate, feel free to crimp or decorate the edges however you like.
  3. Cover the dough-lined pan with plastic wrap, then place it in the freezer for 20 minutes. In the meantime, set your oven to heat to 350 degrees F and move an oven rack to the middle position. 
  4. Remove the chilled pan from the freezer and discard the plastic wrap. Place the pan onto a baking sheet and line the pan with two sheets of parchment paper so the entire pan, even the crust, is covered. Fill the center with pie weights up to the rim. Bake for 15 minutes, or until the edges are just starting to turn golden. Remove from oven.
  5. Lift parchment and pie weights out of the quiche crust, poke the bottom of the crust with a fork a few times, then place back into the oven to bake for another 15 to 20 minutes, until no dark spots in the center remain and the crust is golden.
  6. While the crust bakes, cook the bacon over medium heat until crisp. Remove bacon bits with a slotted spoon onto a paper towel-lined bowl. Pour the bacon grease out of the pan, leaving about a tablespoon in the pan to cook the onion. Place pan back over medium heat and add the onion and sprinkle with a pinch of salt. Cook, stirring often, until the onions are translucent and lightly browned. Remove from heat. 
  7. In a medium bowl, whisk together 1/4 cup of cream and cornstarch until smooth. Whisk in the rest of the cream, eggs, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper until smooth. 
  8. Assemble the quiche: Sprinkle bacon bits, onion, green chile, and shredded or crumbled cheese over the bottom of the baked crust. Pour the egg mixture into the quiche. Place a large sheet of slightly tented aluminum foil over the quiche. Return to the oven and bake for about 40-50 minutes, or until the center reaches 170 degrees F. Cool on a wire rack for at least 30 minutes before serving. 


Pie shells can be baked the day before and left on the counter, covered in plastic wrap, until ready to fill and bake. Preheat the shell by placing it in the oven for about 5 minutes (removing the plastic wrap of course) right before you plan to add your filling.

The longer the quiche cools the better it will slice :0)

Leftovers can be stored in the refrigerator, covered, for up to 3 days and simply reheated in the microwave.

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 50 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/8 recipe
  • Calories: 340
  • Sugar: 12.8
  • Sodium: 753
  • Fat: 21.5
  • Saturated Fat: 7.9
  • Carbohydrates: 25.9
  • Fiber: 1.3
  • Protein: 10.5
  • Cholesterol: 132