Chiles Rellenos Quiche
Total TimePrep: 25 min. Bake: 35 min.
- 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
- 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 Facts1 slice: 444 calories, 31g fat (18g saturated fat), 178mg cholesterol, 520mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 17g protein.
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Nov 12, 2017
Do you drain the can of green chilies?
May 5, 2013
Simple and easy I used Mozzarella instead of Monterey Jack cheese that is what I had.
Apr 27, 2013
now a family favorite - I used pepper jack cheese. Wonderful recipe thanks.
Feb 16, 2013
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.