Chiles Rellenos Quiche
Total TimePrep: 25 min. Bake: 35 min.
I made this quiche a few days ago. For those of you, who say it is too wet, here is a tip! I DRAINED and BLOTTED DRY THE CANNED CHILES, before adding them. The texture of my quiche was PERFECT! I used a Marie Callender's Frozen Deep Dish Pie Shell. This is a delicious alternative, for a protein filled meal. I am going to try it crustless, for a lower carb option. DELICIOUS!!
I am a diabetic and pie crusts are a no no. I make this recipe without the crust , the eggs set up nicely and you can serve it with a spatula. I use the knife test to see if the eggs are finished...no runny eggs. Sometimes I will add a half a pound of crumbled sausage in it. I have friends that have used chorizo... sometimes we have this for dinner with a nice green salad and buttered rolls.
The flavor was very good but the quiche was runny and I was very disappointed since I served it to guests. I followed the directions explicitly for freezing the quiche as instructed and took it out of the freezer 30 minutes before baking. It took almost an hour to bake and it never did set up to a firm consistency. I would consider making it as a dip without the crust rather than a quiche.
Yes, you drain the green chiles! This is a delicious quiche for breakfast, lunch or dinner! Made this last Sunday and everyone raved about it!
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Do you drain the can of green chilies?
Simple and easy I used Mozzarella instead of Monterey Jack cheese that is what I had.
now a family favorite - I used pepper jack cheese. Wonderful recipe thanks.
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