Of course! A Hatch Chile Ham Quiche is a fantastic dish that beautifully blends the smoky, slightly spicy flavor of Hatch chiles with the savory saltiness of ham, all in a creamy, custardy filling. It’s perfect for brunch, lunch, or a simple dinner.
Here’s a complete recipe and guide to make your own.
Hatch Chile Ham Quiche
This recipe strikes a perfect balance between the rich custard, the smoky chiles, and the ham. You can adjust the heat level based on the type of Hatch chiles you use.
Yield: One 9-inch quiche (6-8 servings)
Prep time: 20 minutes
Cook time: 45-55 minutes
Ingredients
For the Crust:
· 1 unbaked 9-inch pie crust, chilled (homemade or store-bought)
· (Optional) 1/2 cup shredded sharp cheddar or pepper jack cheese to mix into the crust
For the Filling:
· 1 cup diced cooked ham (about 5 oz)
· 1/2 cup chopped roasted Hatch chiles (see note below)
· 1 cup shredded cheese (a mix of sharp cheddar and Monterey Jack is perfect)
· 4 large eggs
· 1 1/4 cups heavy cream, half-and-half, or whole milk
· 1/2 tsp kosher salt
· 1/4 tsp black pepper
· 1/4 tsp smoked paprika
· 1/8 tsp garlic powder
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 375°F (190°C).
- If using, sprinkle the 1/2 cup of shredded cheese over the bottom of the unbaked pie crust and gently press it in. This creates a delicious, flavorful barrier that helps prevent a soggy bottom.
- Par-bake the crust: Prick the bottom of the crust all over with a fork. Line it with parchment paper or foil and fill with pie weights or dried beans.
- Bake for 15 minutes. Carefully remove the weights and parchment/foil, then bake for another 5-7 minutes until the crust is just starting to look dry and set. Remove from the oven.
- Reduce oven temperature to 350°F (175°C).
Step 2: Assemble the Fillings
- Sprinkle the diced ham, chopped Hatch chiles, and the 1 cup of shredded cheese evenly over the bottom of the par-baked crust.
Step 3: Make the Custard
- In a medium bowl, whisk the eggs until well blended and smooth.
- Whisk in the heavy cream (or your chosen dairy), salt, pepper, smoked paprika, and garlic powder until fully combined.
Step 4: Bake the Quiche
- Carefully pour the custard mixture over the ham, chiles, and cheese in the pie crust.
- Place the quiche on a baking sheet (to catch any potential drips) and bake at 350°F for 45-55 minutes. The quiche is done when the edges are puffed and the center is just set. A knife inserted about 1 inch from the center should come out clean. The center will still have a slight jiggle.
- Let the quiche cool on a wire rack for at least 20-30 minutes before slicing. This allows the custard to set fully, making for clean slices.
Crucial Notes & Tips for Success
· About Hatch Chiles: “Hatch” refers to chiles grown in the Hatch Valley of New Mexico. They have a unique, earthy flavor.
· Heat Levels: They range from mild to hot. Green Hatch Chiles are typically milder, while Red Hatch Chiles (the ripened version) are hotter and sweeter.
· Where to Find: You can find them fresh (roast and peel them yourself), frozen, or canned. Frozen, fire-roasted Hatch chiles are an excellent, convenient option. A 4 oz can, drained, will work perfectly.
· Substitute: If you can’t find Hatch chiles, use 1/2 cup of roasted, peeled, and chopped poblano peppers for a similar mild heat and flavor. For more heat, use a mix of poblanos and a small jalapeño.
· Preventing a Soggy Bottom:
· Par-baking (blind baking) the crust is the single most important step.
· Pressing cheese into the crust adds an extra barrier.
· Ensure your fillings are well-drained and not wet.
· Custard Ratio is Key: The ratio of 4 eggs to 1 1/4 cups dairy is the secret to a creamy, not rubbery, quiche. Heavy cream gives the richest result, but half-and-half or whole milk works well for a lighter version.
· Make-Ahead & Storage:
· You can assemble the quiche (without baking) the night before, cover, and refrigerate. Bake for an extra 5-10 minutes straight from the fridge.
· Baked quiche stores beautifully in the fridge for 3-4 days. Reheat slices gently in the microwave or a 300°F oven.
· It also freezes well. Wrap cooled slices individually and freeze for up to 3 months. Thaw in the fridge overnight and reheat.
Serving Suggestions
Serve this quiche warm or at room temperature. It’s a complete meal on its own, but it pairs wonderfully with:
· A simple mixed green salad with a bright vinaigrette to cut through the richness.
· Fresh fruit like melon or berries.
· A dollop of sour cream or salsa on the side.
Enjoy your delicious taste of the Southwest