Introduction

Get ready to make an incredible Hatch Chile Ham Quiche that everyone will love! This recipe combines simple ingredients with great flavor to create something truly special. Perfect for any occasion, this dish is both delicious and easy to prepare.

Follow along as we show you how to make this wonderful recipe step by step!

Of course! A Hatch Chile Ham Quiche is a fantastic dish that combines the smoky, slightly spicy flavor of Hatch chiles with the savory saltiness of ham, all in a creamy, cheesy custard baked in a flaky crust. It’s perfect for brunch, lunch, or a light dinner.

Here is a delicious and reliable recipe.

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Hatch Chile Ham Quiche

This recipe guides you through making a quiche with a pre-made crust for ease, but includes a note for a from-scratch crust if you prefer.

Ingredients

For the Crust

· 1 unbaked 9-inch deep-dish pie crust (homemade or refrigerated)
· Optional for pre-baking: Pie weights or dried beans

For the Filling

· 1 cup diced cooked ham (leftover baked ham is perfect)
· 1 cup roasted, peeled, and chopped Hatch chiles (about 3-4 fresh roasted chiles, or use 1 cup frozen/roasted, thawed and drained)
· 1 ½ cups shredded cheese (a mix of Monterey Jack and sharp cheddar is ideal)
· 4 large eggs
· 1 ½ cups heavy cream or half-and-half (for a lighter version)
· ½ teaspoon salt (taste your ham and chiles first, as they can be salty)
· ¼ teaspoon black pepper
· ¼ teaspoon ground cumin (complements the chiles beautifully)
· ⅛ teaspoon cayenne pepper (optional, for more heat)

Instructions

Step 1: Prepare the Crust (Partial Blind-Bake)

1. Preheat your oven to 375°F (190°C).
2. If using a refrigerated crust, press it into a 9-inch pie dish. Crimp the edges as desired.
3. Line the crust with parchment paper or foil and fill with pie weights or dried beans. This prevents the crust from puffing up or slumping.
4. Bake for 15 minutes. Carefully remove the parchment and weights. Prick the bottom of the crust lightly with a fork, then return to the oven for 5-8 more minutes until it is just starting to set but is not browned. This step ensures a crisp bottom crust. Set aside to cool slightly. Reduce oven temperature to 350°F (175°C).

Step 2: Prepare the Filling

1. In a medium bowl, toss the diced ham, chopped Hatch chiles, and shredded cheese together. Spread this mixture evenly over the bottom of the pre-baked pie crust.

Step 3: Make the Custard

1. In another bowl, whisk the eggs until well blended and slightly frothy.
2. Whisk in the heavy cream, salt, pepper, cumin, and optional cayenne until the mixture is completely smooth.

Step 4: Assemble and Bake

1. Carefully pour the custard mixture over the ham, chile, and cheese in the pie crust.
2. Place the quiche on a baking sheet (to catch any potential drips) and bake at 350°F (175°C) for 45-55 minutes. The quiche is done when the edges are set and puffed, but the very center still has a slight jiggle (it will set as it cools). A knife inserted near the center should come out clean.
3. If the crust edges are browning too quickly, you can cover them with strips of aluminum foil.

Step 5: Cool and Serve

1. Let the quiche cool on a wire rack for at least 20-30 minutes before slicing. This is crucial for the custard to set properly.
2. Serve warm or at room temperature.

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Pro-Tips & Variations:

· Hatch Chile Guide: You can use mild, medium, or hot Hatch chiles depending on your heat preference. If using fresh, roast them over a gas flame or under the broiler until charred, then place in a bowl covered with plastic wrap to steam. The skin will peel off easily.
· No Weights? No Problem! If you don’t have pie weights, you can prick the crust well and bake it directly, but be prepared for some potential slumping or puffing.
· Cheese Choices: Pepper Jack cheese is a fantastic alternative for an extra kick. A Mexican blend also works well.
· Make it Vegetarian: Simply omit the ham and add 1 cup of cooked corn kernels or black beans for a delicious vegetarian version.
· Don’t Overbake: The carryover cooking is real! Taking it out while the center is slightly jiggly is the key to a creamy, not rubbery, texture.
· Make-Ahead: You can prepare the filling and custard the night before (keep separate), assemble in the morning, and bake.

Enjoy your flavorful taste of the Southwest! This quiche is always a crowd-pleaser.

Conclusion

Congratulations on making this delicious Hatch Chile Ham Quiche! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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