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Chiles Rellenos Quiche

To me, nothing sparks up a meal more than the smoky flavor of roasted green chiles. 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.
  • Makes
    6 servings


  • Pastry for single-crust pie
  • 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


  • 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.
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Average Rating:
  • Kelli
    Aug 29, 2020

    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!!

  • jacquiemb
    Aug 6, 2020

    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 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.

  • Phyllis
    Jul 12, 2020

    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.

  • carolyn
    Feb 28, 2020

    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!

  • Shirley
    Jan 21, 2018

    No comment left

  • 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!

  • snbrennan24
    Mar 31, 2012

    No comment left