Back to Chiles Relleno Quiche

Print Options


Card Sizes

Chiles Relleno Quiche Recipe

Chiles Relleno Quiche Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 35 min. YIELD:6 servings


  • 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.

Nutritional Facts

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

Reviews for Chiles Relleno Quiche

Sort By :

Average Rating
Reviewed Nov. 12, 2017

"Do you drain the can of green chilies?"

Reviewed May. 5, 2013

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

Reviewed Apr. 27, 2013

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

Reviewed Feb. 16, 2013

"Family favorite!"

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."

Loading Image