Chicken Green Chile Crustless Quiche
My daughter's egg business is in full-swing now, and she sells ~5 dozen eggs per week. A couple weeks ago, we had some extra eggs piling up in the fridge and I was secretly gleeful that we could have one of our favorite dinners: quiche! Instead of making our old standby (mushroom cheddar crustless quiche), I came up with a new quiche recipe: Chicken Green Chile Crustless Quiche.
My 5-year-old-son's favorite food is quiche; it's even what he requested for his birthday dinner. My 8-year-old daughter eats quiche, but it is not one of her favorite meals... until now. She melted into a contented puddle when she took her first bite of Chicken Green Chile Crustless Quiche. This recipe is so good, my mouth is watering just thinking about it.
Chicken Green Chile Crustless Quiche Serves 7-9
1/4 of a medium white onion, minced
3 Tb butter, preferably nutrient-dense
1/2 cup chopped roasted mild green chile, minus the seeds and skin*
1/2 stalk celery, minced
1/4 tsp celtic sea salt
1/4 tsp dried cumin
1/4 tsp dried oregano
one small clove of garlic, minced
one dozen (12) eggs, preferably from pastured hens
1 cup leftover cooked chicken, chopped or shredded
4 ounces sharp cheddar, shredded
1 cup plain, whole-milk yogurt, preferably from pastured cows
1 tsp celtic sea salt
1/4 tsp freshly ground pepper
butter, to grease the baking dish
Melt the butter in a well-seasoned 10-inch cast iron skillet over medium-high heat. Add the onion and a tiny sprinkle of celtic sea salt. Saute the onion for ~10-15 minutes, stirring as needed but not too often. Let the onion get a bit of browned color, which indicates that it is caramelizing and releasing its natural sweetness.
Add the green chile and celery. Sprinkle with 1/4 tsp celtic sea salt, and saute for about 10 minutes. Reduce the heat to medium if the skillet is becoming overheated.
Add the garlic, cumin, and oregano. Saute for about a minute, until fragrant. Turn off heat and allow to cool while you prepare the rest of the ingredients.
Preheat the oven to 350 degrees F.
Meanwhile, break the eggs into a large bowl. Beat the eggs slightly. Add the cheddar cheese, chicken, yogurt, 1 tsp celtic sea salt and 1/4 tsp of freshly ground pepper. Stir well to combine.
Add the cooked veggies to the egg mixture and stir to combine.
Grease a square 8X8 glass baking dish with butter. Pour the quiche mixture into the baking dish.
Bake for about 35 minutes, until the quiche is set in the center and beautifully browned on top.
Let cool a bit, then slice and serve! This pairs wonderfully with hash browns or crispy fried potatoes, and a green salad dressed with homemade ranch dressing.
Store leftovers in a covered dish in the fridge. They reheat well in a toaster oven at 250 degrees for 20 minutes.
*We live in the land of abundant green chile. I buy it whenever our local healthfood store is roasting it out front, and then freeze it in baggies until use. If you can't buy fresh green chile, you could use fire-roasted canned green chile in a pinch.
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