Hatch chile and sausage quiche is a New Mexican spin on a green chile quiche recipe by incorporating their beloved Hatch green chiles. A sausage quiche is great on its own, but adding in some roasted Hatch green chiles gives the dish a slightly sweet, earthy, and smoky flavor that can’t be beat with other chiles.
If making with fresh Hatch chiles, start with them. Turn your broiler to high and line a baking sheet with aluminum foil. Place 5-6 Hatch chiles on the baking sheet and drizzle with some oil. Set on the highest rack, closest to the broiler element, and roast for 5 minutes, rotate, and roast another 5 minutes until the skin is blackened. Place the roasted chiles into a gallon zipper locked back and seal, or place into a mixing bowl and cover with plastic wrap. Allow them to steam for 10 minutes, then remove and peel off the papery skin, remove the seeds, and chop into a rough dice.
Preheat your oven to 450°F / 230°C. Add the pie dough to a deep-dish pie plate. Crumple some parchment paper 2-3 times and set over the pie dough. Add pie weights and par bake the dough on the center rack for 10 minutes. Remove from the oven and take out the weights and parchment paper. Return to the oven and bake another 2 minutes. Set the parbaked pie to the side and lower the oven temperature to 350°F / 180°C.
In the meantime, set a large skillet over medium heat and add a ½-pound of breakfast sausage. Break it up into small pieces and then add the diced onion, cooking until no more pink spots remain, about 10 minutes. When the sausage is almost cooked, add the diced Hatch chiles and ½ teaspoon crushed red pepper, if using.
In a large mixing bowl, add 3 large eggs and whisk until no white streaks remain. Add 1 ¼ cups half-and-half and 2 teaspoons of minced cilantro and whisk together until fully combined.
Place the pie dish onto a baking sheet and spoon in the sausage mixture and most of the cup of cheese. Pour the egg mixture over top of the filling and add the rest of the cheese on top. Place into the oven and bake for 40-50 minutes, until the filling no longer or just barely jiggles. Allow to cool and set for at least 15-20 minutes before slicing and serving.
1) Cheese – While Monterey jack is a typical choice in green chile quiches and other Southwestern style quiches, you can switch this up as well. A mix of Monterey jack and sharp cheddar works well. I used Colby jack here because the flavor is almost identical to Monterey jack, but I liked the added color. If you’re looking for a bit more kick, try pepper jack cheese instead.If you noticed in the ingredients photo, I also shredded my own cheese. I find it tastes better than pre-shredded cheese with anti-caking additives, but pre-shredded cheese would be fine as well.2) Hatch Chiles – While they have a limited window each year of being available fresh, you can also buy canned and jarred Hatch chiles year-round in most grocery stores. Usually available in 4oz canned versions or 16oz jarred versions, you could get by with just a 4oz can, but I like a bit more in my recipes, up to you.