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.
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)
- Preheat your oven to 375°F (190°C).
- If using a refrigerated crust, press it into a 9-inch pie dish. Crimp the edges as desired.
- 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.
- 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
- 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
- In another bowl, whisk the eggs until well blended and slightly frothy.
- Whisk in the heavy cream, salt, pepper, cumin, and optional cayenne until the mixture is completely smooth.
Step 4: Assemble and Bake
- Carefully pour the custard mixture over the ham, chile, and cheese in the pie crust.
- 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.
- If the crust edges are browning too quickly, you can cover them with strips of aluminum foil.
Step 5: Cool and Serve
- 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.
- Serve warm or at room temperature.
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.