1-First, preheat the oven to 425°F (220°C). Whisk together 6 eggs, 1 cup heavy cream, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until well combined.

2-Next, place one prepared pie crust into a deep pie plate or a 9-inch round pan, and prick the crust several times with a fork to prevent bubbling.

3-Spread ¾ cup green chile evenly across the bottom of the crust, then sprinkle 1 cup shredded Mexican cheese blend evenly over the chile.

4-Pour the egg and cream mixture over the cheese and chile layer for a layered effect that bakes up perfectly.

5-Bake at 425°F for 15 minutes, then reduce the oven temperature to 300°F (150°C) and continue baking for an additional 30 to 40 minutes, or until the quiche is puffed and lightly browned.

6-Let the quiche cool for 5 to 10 minutes before serving to allow it to set properly. If you need more tips on baking, remember that pre-baking the crust for 7 minutes at 400°F (205°C) can improve its texture and prevent sogginess.