Recipe by PAMMMY
"This quiche is easy and delicious as a main dish or brunch!"
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1 (9 inch)
unbaked 9 inch pie crust
sharp Cheddar cheese, shredded
shredded Monterey Jack cheese
eggs, lightly beaten
1 1/2 cups
1 (4 ounce) can
diced green chile peppers, drained
This is my recipe I posted, but just realized that my recipe is a little different than what ended up here. I use 1/2 C half a half (not 1-1/2) and 2 cups diced onion (or two medium onions, sauteed or not). Also I use a deep 9" glass pie plate and the Pillsbury refrigerator crust, not the preformed crusts, they aren't as good or as big. Glad everyone is enjoying this!
Do NOT follow the recipe's amounts unless you have a deep pie plate because the amount of mixture will spill over EVERYWHERE!!! I had to find this out the hard way, as I did not read all the reviews. My mistake. I removed some of the liquid, but I fear it's not enough. I don't know what will become of my oven in the next hour. It is quite upsetting that a recipe was posted so incorrectly.
Delicious. Even people who don't like quiche, might like this one. The onion and green chilies give it a little kick. I followed the recipe exactly. I used a regular Pyrex glass pie plate and the recipe amounts were right on target. No spillover whatsoever. Puffed up to a golden brown in 60 minutes. I covered the edges of the pie crust with foil and took the foil off during the last 5 - 10 min. of baking. It makes a nice presentation. Don't be tempted to add salt - I thought about it - you really won't need it. Next time, I would add some pepper. Some people might prefer the onions to be sauteed before adding to the mixture. However, I think it's fine to put them in raw - just make sure it's a very small dice. Thanks for this great recipe, Pam!
I use this as my base recipe, it is so easy and the whole family loves it. I will either add asparagus spears or brocolli and ham. The posibilities are endless.
Very nice basic quiche recipe. I used fat free half and half and 50% reduced fat cheese, yet it was still very rich and creamy. To make it more appealing to my four year old I left the green chilies out and added fresh snipped chives. The taste was very mild, but we enjoyed it. As with other reviewers I had more than enough batter for 2 pie shells. We ate one for dinner and I froze the other for later.
This was good, but the taste of the green chiles isn't very apparent. I think the bacon overpowers it. I sauteed my onions before adding to the egg mixture because I don't care for the sharp flavor they have otherwise. There was enough filling to fill two frozen store-bought (Marie Callendar brand) piecrusts.
I made this over the weekend and it turned out fantastic. It was so delicious and my family really enjoyed it. I did change it slightly... I omitted the green chilis and used green onions and added spinach and bacon. The base ingredients are perfect for a quiche. I will make this again. UPDATE 4/13/15 - I use the base ingredients of this recipe all the time for quiche. Most recently I made two batches and put them in 2 greased 8x8 pans and added cooked spicy sausage, green onions and mushrooms to one and kale, bacon, green onions green peppers to the other. They turned out super fluffy and since I didn't use any pie crust they were also low carb!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 399
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