Preheat oven to 425º F.
Place pie crust shell in a 9.5 inch pie dish. Bake in preheated oven for 8-10 minutes.
1 - 9.5 inch pie crust shell
Cook frozen green chile in a saucepan over low heat for 15-20 minutes or to at least 165º F.
1 - 13 oz. container BUENO® Hatch Autumn Roast® Green Chile
In a separate bowl, whisk together eggs and milk. Set aside.
6 eggs, 1/2 cup milk
In another bowl combine roasted corn and onion with tomatoes. Season with salt. Place mixture in baked pie crust shell.
1 cob corn, 1 yellow onion,, 2 tomatoes, 1 tsp. salt
Lower oven temperature to 400º F.
Top vegetable mix with half of shredded cheese. Pour in egg mixture. Spread chile evenly over top. Sprinkle with remaining cheese.
1 cup cheddar cheese,
Wrap edges of pie crust with aluminum foil to avoid burning or use a pie crust protector.
Bake 50-60 minutes or until a toothpick can be inserted into center of quiche and it comes out clean. Let stand for 10-15 minutes before serving.