Green Chili and Cheese Quiche

green chili and cheese quiche

This breakfast dish is perfect for a Sunday brunch.

It’s a sort of a non official quiche… no pie crust to fuss with, instead I use a french bread bottom. I think I’ve been making this for about 12 years and whenever I bring this to a potluck I’m asked for the recipe.  I’ve had to adjust the amount of chilis to match my daughter’s picky taste buds but that’s the beauty of home cooking.  Make it to your taste, so if you want a bit more of a kick then throw in more chills.  You won’t hurt my feelings.  As a mater of fact I might come over and have some because this makes a big ole yummy pan full and you’ll want to share!

Cut and butter a french baguette.

green cili and cheese quiche

Place the bread butter side down in a 13×9 pan and add chili’s on top of bread. Farmer’s market’s are brimming with gorgeous green chili’s and these are from the Joelin’s Roadside Produce Stand I found in Antelope Valley. {Canned chili’s work as well if you can’t find fresh.}

green chili and cheese quiche

Tons of cheese goes next. {And this is why I could never be vegan. Cheese just makes me so happy.} Over that you’ll add the egg mixture with all the seasonings.  I used farm fresh eggs {also from Joelin’s} for that extra bit of yummy freshness.

green chili and cheese quiche

And viola, a delicious green chili and cheese quiche you can make for any get together or brunch.

green chili and cheese quiche

Green Chili and Cheese Quiche

Prep Time: 12 minutes

Cook Time: 1 hour

Green Chili and Cheese Quiche


  • French Baguette
  • 2 cups shredded Jack cheese
  • 2 cups shredded Cheddar cheese
  • 1 cup diced green chills
  • 8 eggs
  • 2 1/2 cups milk
  • 1/4 tsp of each: salt, pepper, dry mustard, garlic powder, paprika and oregano


  1. Preheat oven to 350 °
  2. Butter a 13x9 pan
  3. Slice the baguette into 1/4 inch slices and butter one side. Place in pan, buttered side down.
  4. Place chili on bread.
  5. Cover with cheeses.
  6. In a separate bowl, mix eggs, milk and dry ingredients.
  7. Pour over casserole.
  8. Bake for one hour.
  9. Let set up for a short while before serving.

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