Chiles Relleno Quiche Recipe

4.5 5 8
Chiles Relleno Quiche Recipe
Chiles Relleno Quiche Recipe photo by Taste of Home
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Chiles Relleno Quiche Recipe

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4.5 5 8
Publisher Photo
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. —Linda Miritello, Mesa, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

Ingredients

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

Directions

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 in the center comes out clean. Let stand for 5 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Yield: 6 servings.
Originally published as Chile Relleno Quiche in Country December/January 2006, p51

Nutritional Facts

1 slice: 444 calories, 31g fat (18g saturated fat), 178mg cholesterol, 520mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.

  • Pastry for single-crust pie (9 inches)
  • 2 tablespoons cornmeal
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 3 large eggs
  • 3/4 cup sour cream
  • 1 tablespoon minced fresh cilantro
  • 2 to 4 drops hot pepper sauce, optional
  1. 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°.
  2. 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.
  3. In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.
  4. Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
    Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
    Yield: 6 servings.
Originally published as Chile Relleno Quiche in Country December/January 2006, p51

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Reviews forChiles Relleno Quiche

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Linda User ID: 9288193 277663
Reviewed Nov. 12, 2017

"Do you drain the can of green chilies?"

MY REVIEW
FumbleFingers User ID: 7251710 101689
Reviewed May. 5, 2013

"Simple and easy I used Mozzarella instead of Monterey Jack cheese that is what I had."

MY REVIEW
dmaria User ID: 3085258 147820
Reviewed Apr. 27, 2013

"now a family favorite - I used pepper jack cheese. Wonderful recipe thanks."

MY REVIEW
Nomi_2 User ID: 7139793 65822
Reviewed Feb. 16, 2013

"Family favorite!"

MY REVIEW
[email protected] User ID: 3492314 158645
Reviewed Mar. 8, 2012

"This is a favorite at our house. I use green Tabasco and a little bit more than the 2 to 4 drops. The filling can be mixed ahead of time and kept in the refrigerator, separate from the crust."

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