Havarti Hatch Chili Quiche

It’s not very often you find a solid group of people who all have a special place in their hearts and stomachs for food.

IMG_2237On Friday, four of us sat around a table at Perla’s consuming amazing fish, oysters and drinks while conversing about what we planned to eat the rest of the weekend, of course, comments about how good the food was at Perla’s also found their way into the conversation – how could they not? We passed plates, took sips of one another’s drinks and felt as though we were in our own little food oasis. If you enjoy food, booze and good company – this is the kind of night you need.

In the midst of engulfing my swordfish and reaching over to try some crab cake from my friends plate, my roommate and I were discussing how we should take advantage of the great hatch chili’s all the local grocery  stores are selling. The conversation initially started from our plans to make mimosa’s in the morningcoupe with the new coupe glasses I bought. And seriously, brunch is a must with mimosas – therefore hatch chili quiche resulted.

IMG_2236So after a night of indulgence, my roommate and I woke up bright and early, took some advil and went to the store to gather ingredients for a hatch chili quiche.

Frittata’s and quiche are so darn easy to make. You can make them in a whole pie crust or simply make bite sized versions using a cupcake pan. Typically, I’ll make the bite sized version using veggies and other leftover items I have in the fridge. You just throw everything together, add some cheese and put it in the oven. So easy & so good.

Havarti Hatch Chili Quiche
1 whole wheat pie crust
1 garlic clove
1/2 yellow onion
2 early girl tomatoes (diced)
3 roasted hatch chilis (store bought – didn’t quite take the time to actually roast them myself)IMG_2239
6 eggs
Splash of almond milk (close to 1/4 cup)
a heaping portion of shredded havarti cheese

Pre-heat the oven to 350 degrees.

Dice, mince, chop all of your ingredients. For the hatch chilis I cut them in half, removed the seeds sliced each half again and then diced them.

Sautee the onion until it becomes translucent, then add the garlic. Once the air is fragrant add the tomatoes and hatch chilis. You just want to blend all these flavors so no need to cook them for long, maybe 2 or 3 minutes. Remove from heat. Whisk the eggs together and add the milk. Combine your sauteed veggies with the eggs, add salt and pepper and shredded cheese. Put the mixture in the pie crust and then place the dish in the oven for about 40 minutes. Until the middle is not wiggly, and the sides and tops are brown.

Slice and serve with sliced avocado.


This was seriously one of the best quiche I have ever had. The flavors were perfect and it was really hard to not eat the entire thing in one sitting. It might have been influenced by the mimosas consumed during cooking, but I like to think that actually enhanced the experience. The hatch chilis were delicious and just spicy enough. There is a good bit leftover so I plan to do a couple of other hatch based dishes – tofu hatch tacos and maybe a hatch potato salad. There are so many options…

So this weekend continues with Rosemary Butter Cookies made by the roommate and Hopdoddy Burgers for Sunday lunch. It’s going to take the whole week to recover from this weekend, but I really can’t complain.


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