Gluten-Free Green Enchilada Quiche

You know me, I love combining multiple foods into one. Meatloaf and cupcakes – Mini Meatloaf “Cupcakes.” French toast and muffins – Cinnamon Raisin French Toast Muffins. Bagel with lox and burgers – Bagel with Lox Burger. You get the idea. If you like two different things, chances are you can find a way to combine them into one awesome thing. That’s the case with this Gluten-Free Green Enchilada Quiche. It takes traits of enchiladas and quiche and mashes them into delicious meal.

This recipe uses green enchilada sauce – I used Hatch brand. I also used their diced green chilies. Always be sure your enchilada sauce is gluten free, as it may contain a thickener that has gluten in it. Also, if you don’t have a deep-dish pie pan, you can just reduce the eggs to 4 and the half-and-half to 1 cup. The cooking time will be closer to 45 minutes if you do this. Also, you will need fewer tortillas if you do this.

This recipe is excellent for breakfast, brunch, lunch, or dinner. It’s as versatile as it is delicious!

5 from 2 votes
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Gluten-Free Green Enchilada Quiche

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Main Course
Cuisine: Mexican
Servings: 8 servings
Calories: 289kcal
Author: Gluten Free & More


  • Gluten free non-stick cooking spray
  • 1 (15-ounce) can Hatch Green Enchilada Sauce
  • 6-7 corn tortillas
  • 6 large eggs
  • cups half and half
  • 2 (4-ounce) cans Hatch Diced Green Chilies
  • 1 (7-ounce) jar diced pimentos, drained
  • 4 green onions , chopped
  • 2 cups Mexican Blend shredded cheese
  • Sour cream , to serve - optional


  • Preheat oven to 350 degrees. Spray a 9-inch deep dish pie pan with cooking spray.
  • Warm the enchilada sauce in a small skillet over low heat until just warm. Dip corn tortillas in the sauce then place around the sides of the pie plate coming up the edge. Place one dipped tortilla on the bottom of the pie plate. Save the rest of the sauce.
  • Whisk the eggs in a large bowl. Add the half and half and whisk to blend. Stir in the green chilies, pimentos, green onions and cups of cheese. Pour into the pie plate. Sprinkle the remaining cheese over the top of the quiche and bake for 50-60 minutes or until the center is set. If the tortilla crust starts getting to brown, place a piece of foil over the top.
  • Remove the quiche from the oven and let set 5-10 minutes before serving. Bring the remaining sauce to a boil and reduce by half. Drizzle over the top of the quiche. Serve with sour cream if desired.


Nutrition Facts
Gluten-Free Green Enchilada Quiche
Amount Per Serving
Calories 289 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 166mg55%
Sodium 876mg37%
Potassium 220mg6%
Carbohydrates 20g7%
Fiber 4g16%
Sugar 6g7%
Protein 14g28%
Vitamin A 1597IU32%
Vitamin C 29mg35%
Calcium 272mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chili Peppers Eggs Enchiladas Hatch Chile Quiche
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