Green chili quiche recipe


  1. 15 oz pie crust
  2. 1 T Shawnee Best White Corn Meal Mix
  3. 3 large eggs
  4. ¼ C heavy cream
  5. 1 C monterey shredded cheese
  6. 1 C sharp cheddar shredded cheese
  7. ½ C sour cream
  8. 4 oz can green chilies
  9. ⅛ +⅛ tsp salt
  10. ½ tsp garlic
  11. 1 T chives

25 minutes

Quiche is versatile in that it can be eaten for breakfast, lunch, or dinner. This one is light, cheesy, and crisp around the edges. Try it for your next brunch!



  1. Set oven to 350°
  2. On a clean surface, dust your counter with Shawnee Best White Corn Meal Mix 
  3. Place pie crust on dusted counter and and roll the pie crust to about 11 to 12 inches  
  4. Carefully place and smooth out crust into a deep 9-inch pie pan 
  5. Use the remaining Shawnee Best White Corn Meal Mix from the counter top and press it on the rim of the crust for a lite crunch once the quiche is cooked
  6. Using a fork, press into the rim of the pie crust working all the way around    
  7. In a large bowl, whisk eggs, heavy cream, sour cream, garlic, and ⅛ tsp of salt 
  8. In a medium bowl, mix the sharp cheddar and monterey cheese together setting aside ¼ C to top off the quiche
  9. Using a mesh strainer drain the green chilies and add to the medium bowl that contains the shredded cheese
  10. Add the medium bowl of cheese blend and chilies to the large bowl that includes other contents and stir all ingredients
  11. Dock/prick the pie crust and place in the oven for five minutes 
  12. Pour contents from large bowl in a liquid measuring cup and carefully pour into pie crust, top with chives and return to oven for 15 minutes 
  13. Remove quiche from oven and sprinkle remaining ⅛ tsp of salt to the top of the quiche,  then return to oven for 25 minutes
  14. Remove quiche from oven and top the perimeter of the quiche with ¼ C cheese that was set aside, return to over for 5 minutes
  15. Remove from oven, cool, and enjoy