Ingredients
- 1 cup roasted chopped Hatch green chile
- 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 cup Bisquick mix
- 4 large eggs
- 1 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish with butter or oil.
- Spread the roasted chopped Hatch green chiles evenly across the bottom of the prepared pie dish.
- Sprinkle the shredded cheese evenly over the green chiles.
- In a medium mixing bowl whisk together the Bisquick mix, eggs, milk, salt, black pepper, garlic powder, and onion powder until smooth.
- Pour the batter evenly over the chile and cheese mixture.
- Sprinkle the chopped green onions over the top.
- Bake for 35 to 40 minutes until the center is set and the top is lightly golden.
- Allow the quiche to cool for 5 to 10 minutes before slicing and serving.
Notes
- Pepper jack cheese can be used for extra heat, while mozzarella gives a milder flavor.
- Sautéed vegetables such as bell peppers, onions, or mushrooms can be added for extra texture.
- Cooked shredded chicken or turkey can be added for additional protein.
- If you prefer a thicker crust, pour the mixture into a prepared pie crust before baking.
- This quiche reheats well and is excellent for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 145 mg
