Chiles Rellenos Quiche

Name: Chiles Rellenos Quiche
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings.
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 chiles; 3 large eggs; 3/4 cup sour cream; 1 tablespoon minced fresh cilantro; 2 to 4 drops hot pepper sauce, optional

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

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 chiles
3 large eggs
3/4 cup sour cream
1 tablespoon minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

Directions

In a pie plate, line unpricked crust 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 crust. In a small bowl, combine cheeses; set aside 1/2 cup for topping. Add chiles 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 until a knife inserted in the center comes out clean, 35-40 minutes. 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.

Nutrition Facts

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

Originally published as Chille Rellenos Quiche in Country December/January 2006

Reviews

My Review

Click stars to rate

Average Rating:

Linda

Nov 12, 2017

Do you drain the can of green chilies?
FumbleFingers

May 5, 2013

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

Apr 27, 2013

now a family favorite - I used pepper jack cheese. Wonderful recipe thanks.
Nomi_2

Feb 16, 2013

Family favorite!
Henningjr

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.