Servings: 8

6 eggs 6 eggs
1 cup heavy cream 1 cup heavy cream
½ teaspoon kosher salt ½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper ¼ teaspoon freshly ground black pepper
¾ cup chopped Hatch green chiles frozen or canned is fine ¾ cup chopped Hatch green chiles frozen or canned is fine
1 cup shredded Mexican cheese blend 1 cup shredded Mexican cheese blend
1 prepared pie crust, store-bought is fine 1 prepared pie crust, store-bought is fine

Preheat the oven to 425°F.
Whisk together the eggs, cream, salt, and pepper.
Place the crust in a deep pie plate or round 9″pan. Prick the crust with a fork several times.
Spread the green chiles across the bottom of the crust and then cover with cheese.
Pour the egg mixture over the cheese and chiles.
Bake for 15 minutes at 425°F.
Reduce the heat to 300°F and bake an additional 30 to 40 minutes, until the quiche is puffy and lightly browned.
Let cool 5 to 10 minutes before serving. Enjoy!