This Green Chile Quiche is a flakey homemade pie crust with a filling of eggs, half & half, spiced ground sausage, onion, green chiles, cilantro, and Monterey Jack cheese, baked until golden on the top. It makes amazing breakfast, brunch, or dinner fare. Warm, satisfying, and just plain delicious!
My favorite breakfast in the whole wide world is quiche. There are so many ways to prepare it, so unless you aren’t a fan of eggs or flakey homemade pie crust, you are sure to find one that you love. I came up with the idea of this Green Chile Quiche a while back and I am so excited to share it with you today!
I have a base recipe for quiche that I use all of the time that is easily adaptable to your favorite ingredients. My two go-to quiche recipes are Bacon & Swiss, Ham & Smoked Gouda, and Reuben Quiche. My family loves it when I make quiche. We have it every year on Christmas morning. It is a family tradition.
This recipe is sponsored by Nebraska’s own Jisa Farmstead Cheese but my love of their wholesome cheese and opinions here are all my own.
Monterey Jack Cheese in Quiche
When my friends at Jisa Farmstead Cheese asked me to develop a recipe for the holidays, I knew exactly what I wanted to make. Christmas morning is a magical time, and it deserves the perfect recipe!
The first time I came up with the idea of this quiche with green chiles and Monterey Jack cheese, it was around Cinco de Mayo. We had made a huge Mexican feast and was trying to decide what to do with some of my leftovers. I had tomatoes and cilantro, and another package of Jisa Farmstead Monterey Jack cheese from making white chicken enchiladas.
I tossed the ingredients together and we had quiche for dinner that night, along with some leftover margarita fruit salad. One of my kids told me it reminded them of chile Rellenos, and you know what? They are right! This could have been named a chile Rellenos quiche.
Ingredients in Green Chile Quiche with Sausage
Nothing crazy goes into this quiche recipe. Just some wholesome dairy products, fresh herbs, pork sausage, and veggies.
- ground breakfast sausage
- onion, both yellow and green
- red pepper flakes – this recipe is on the milder side, if you want to spice it up, you can add more.
- diced green chiles – drained of the extra juice
- half & half
- fresh cilantro
- Jisa Farmstead Monterey Jack Cheese, shredded
- Pie crust your own homemade pie crust or a store-purchased one.
You will find the exact measurements for this recipe in the printable recipe card at the bottom of this post.
How to Make Green Chile Quiche with Sausage
Begin by preheating the oven to 425 degrees F.
STEP ONE: Cook the Sausage. In a skillet over medium-high heat, brown pork sausage with onion, salt, and red pepper flakes.
When the meat is almost cooked, add in the green chilies. Remove from heat, placing on a paper towel-lined plate to drain grease.
STEP TWO: Make the egg mixture. In a bowl, whisk together eggs and half & half.
Mix in chopped cilantro.
STEP THREE: Fill the crust. Line a deep-dish pie plate with your own homemade or store-bought pie crust. Sprinkle the flour into the bottom of the pie crust, spread the meat mixture into the bottom in an even layer.
note: I don’t blind bake my crusts when I make quiche, but you most certainly can if you prefer the bottom that way.
Top with shredded cheese. Pour the egg mixture over the top.
STEP FOUR: Bake. Bake quiche for 15 minutes then reduce the oven temperature to 300 degrees F and continue baking for another 30 minutes. Bake it up until it’s set in the middle and golden brown on the top.
STEP FIVE: Serve. It is very important that you let the quiche rest for 10-15 minutes before slicing. Garnish with sliced tomatoes, green onion, and additional cilantro on top before serving, if desired.
Store leftovers covered in the refrigerator for up to 3 days.
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Don’t forget where you found the recipe for this flavorful green chile quiche with sausage! Pin it to your favorite Pinterest recipe board before you go!
What to serve with Quiche
We enjoy quiche for breakfast, brunch, and for weeknight dinners, too. I love a nice green salad on the side or a fruit salad. If you want a heartier meal, potato casserole or this new potatoes and peas recipe make a great side dish.
FAQ about Quiche Making
HOW LONG DOES A QUICHE NEED TO REST BEFORE CUTTING?
A lot depends on how cool your cooling rack is and the room temp. Typically, you are looking at 10 to 20 minutes to let the quiche cool and finish setting up enough to serve.
CAN I MAKE THE QUICHE FILLING THE NIGHT BEFORE?
Yes! Mix the egg mixture together, line your pie plate with crust and cover it with plastic wrap. Cook the sausage, onion, and green chiles together and shred the Monterey Jack cheese the day before and stash it away in the fridge.
I don’t recommend pouring them into the crust or pie mold until you are ready to start baking. Remove the ingredients when you wake up and let the chill come off of them. Assemble your quiche right before you are ready to place it in the preheated oven.
Want to switch it up a bit? Make this a crustless quiche to omit some of the carbs, or leave out the sausage for a meatless option. Maybe you are a bigger fan of bacon or ham? Switch out the sausage for one of these proteins for a whole new take on this quiche recipe.
JISA’S FARMSTEAD CHEESE
Jisa, pronounced Yee-Shaw, Cheese is proudly made in Nebraska, from Jisa Dairy Farms own pasteurized whole milk. Their milk comes from cows that are not treated with rBST. They uphold the highest standards for their cheesemaking, taking care to have the cleanest and sanitized environment.
Jisa Farmstead cheese uses only top-quality wholesome ingredients, their cheese is an all-natural product. Through a specialized feeding program, developed at Jisa Dairy, Jisa’s milk and cheese carry an elevated level of Omega 3. Omega 3 is a key element in eating a healthy diet.
WHAT IS RBST you may ask?
In short, rBST stands for recombinant bovine somatotropin, it is a growth hormone that is sometimes used in cows to increase milk production. It is outlawed in some countries, like Canada, but not in the US. Some farms in the US use it but be assured that Jisa does not.
It’s been discovered that rBST has no danger to humans, but it does have some risk to animal health.
WHERE CAN I BUY JISA FARMSTEAD CHEESE?
If you are here in Nebraska, you’ll probably find Jisa Cheese at your local market, or HyVee Supermarket. But if you can’t just run down the street to grab some, you can purchase it right on the Jisa Farmstead Cheese website, at Buy Nebraska, and also on Amazon.
Don’t forget to follow Jisa Farmstead Cheese on Facebook, for recipes, product updates, and specials!
Why Should I Grate My Own Cheese?
Recipes using Jisa Farmstead Cheese
I have been having a great time making recipes using Jisa Farmstead Cheese!
Last month I shared this Cheesy Potato Corn Chowder that used Jisa’s Dill Nuggets.
And the month before these Italian Cheese Bombs, using their Tomato Basil Cheese.
I can’t wait to work with them in the future, and to find all sorts of unique ways to use their wholesome cheeses in brand new recipes!
Let’s make some Green Chile Quiche with Sausage!
Green Chile Quiche with Sausage
A comforting quiche made with eggs, ground sausage, green chilies, and Monterey Jack cheese. Baked in a flaky crust and spiced with green onion, red pepper, and cilantro.
- 1 pound ground breakfast sausage
- 1/2 cup onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 (4 ounce) can diced green chiles, drained
- 2 Tablespoons flour
- 4 eggs
- 2 cups half & half
- small handful of fresh cilantro, chopped
- 1 cup Jisa Farmstead Monterey Jack Cheese, shredded
- Pie crust
- sliced green onion, tomatoes and additional cilantro for garnishing/serving if desired
- Preheat oven to 425 degrees F.
- Line a deep-dish pie plate with your own or a store-bought pie crust, set aside.
- In a skillet over medium-high heat, brown pork sausage with onion, salt, and red pepper flakes.
- When the meat is almost cooked, add in the green chilies. Remove from heat, placing on a paper towel-lined plate to drain grease.
- In a bowl, whisk together eggs and half & half. Mix in chopped cilantro.
- Sprinkle the flour into the bottom of the pie crust, spread the meat mixture into the bottom, top with shredded cheese.
- Pour the egg mixture over the top. Bake for 15 minutes then reduce the oven temperature to 300 degrees F and continue baking for another 30 minutes.
- Let the quiche rest for 10-15 minutes before slicing.
- Garnish with sliced tomatoes, green onion, and additional cilantro if desired.
Store leftovers covered in the refrigerator for up to 3 days.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 464Total Fat: 34gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 176mgSodium: 843mgCarbohydrates: 19gFiber: 1gSugar: 6gProtein: 21g
Please note that nutrition is not guaranteed accurate.
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