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Chiles Rellenos Quiche

 Chiles Rellenos Quiche
To me, nothing sparks up a meal more than the smoky flavor of roasted green chilies. This is a quick and easy recipe, and I usually have the ingredients on hand, so when I don’t know what to fix for dinner, I make this quiche.
6 ServingsPrep: 25 min. Bake: 35 min.


  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons cornmeal
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 3 eggs
  • 3/4 cup sour cream
  • 1 tablespoon minced fresh cilantro
  • 2 to 4 drops hot pepper sauce, optional


  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on a wire rack. Reduce heat to 350°.
  • Sprinkle cornmeal over bottom of pastry shell. In a small bowl,
  • combine cheeses; set aside 1/2 cup for topping. Add chilies to
  • remaining cheese mixture; sprinkle into crust.
  • In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper
  • sauce if desired. Pour into crust; sprinkle with reserved cheese
  • mixture.
  • Bake for 35-40 minutes or until a knife inserted near the center
  • comes out clean. Let stand for 5 minutes before cutting. Yield: 6
  • servings.

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Chiles Rellenos Quiche (continued)

Nutritional Facts: 1 serving (1 slice) equals 444 calories, 31 g fat (18 g saturated fat), 178 mg cholesterol, 520 mg sodium, 23 g carbohydrate, 1 g fiber, 17 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.