Hatch Chile Ham Quiche

Instructions:

1. Preheat the oven to 375°F.
2. Place the pie crust into a deep-dish pie plate and crimp the edges as desired.
3. Evenly sprinkle the diced ham, chopped Hatch chiles, and shredded cheese across the bottom of the crust.
4. In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until smooth.
5. Pour the custard mixture gently over the fillings.
6. Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
7. Allow the quiche to cool for about 10 minutes before slicing and serving.

Variations

• Substitute bacon or sausage for the ham.
• Add sautéed onions or spinach for extra flavor and texture.
• Use pepper jack for a spicier, more melty finish.
• Mix in a few tablespoons of roasted corn for a sweeter Southwestern twist.
• Swap the crust for a hash brown base for a gluten-free version.

Tips

• For extra Hatch chile intensity, add a tablespoon of the chile roasting juices to the egg mixture.
• Prevent sogginess by placing the pie crust on a preheated baking sheet.
• If the edges of the crust brown too quickly, cover them with foil during baking.
• Letting the quiche cool slightly helps the custard fully set for clean slices.
• Store leftovers in the refrigerator; they reheat beautifully in the oven or air fryer.