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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

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.