1-First, preheat your oven to 425°F (220°C) to get things started on the right note. In a bowl, whisk together the 6 eggs, 1 cup heavy cream, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until smooth and well combined.

2-Next, place the prepared pie crust in a deep pie plate or 9-inch round pan and prick it several times with a fork to prevent bubbling. Evenly spread the ¾ cup green chile over the bottom of the crust, then layer on the 1 cup shredded Mexican cheese blend for that creamy base.

3-Pour the egg mixture over the chile and cheese carefully, making sure it’s evenly distributed. Bake at 425°F for 15 minutes, then lower the temperature to 300°F (150°C) and continue baking for 30 to 40 minutes, or until the quiche is puffed and lightly browned.

4-Finally, let it cool for 5 to 10 minutes before slicing and serving. This resting time helps the filling set, making it easier to cut. For added depth, you can incorporate tips like pre-baking the crust, which takes about 7 minutes at 400°F to avoid sogginess.