Chiles Rellenos Quiche

By Ellie

6 Person

60 Minutes

444 Calories

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.

Ingredients

2 to 4 drops hot pepper sauce, optional
1 tbsp. minced fresh cilantro
3/4 cup sour cream
3 large eggs
1 can (4 ounces) chopped green chiles
1 cup shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
2 tbsp. cornmeal
Pastry for single-crust pie (9 inches)

Method

01

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℉.
02

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.
03

In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.
04

Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 5 minutes before cutting.
05

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.

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Chiles Rellenos Quiche

4.7

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 444 Kcal
Prep Time 25 Mins
Cook Time 35 Mins
Total Time 60 Mins

02 Ingredients

2 to 4 drops hot pepper sauce, optional

1 tbsp. minced fresh cilantro

3/4 cup sour cream

3 large eggs

1 can (4 ounces) chopped green chiles

1 cup shredded cheddar cheese

1-1/2 cups shredded Monterey Jack cheese

2 tbsp. cornmeal

Pastry for single-crust pie (9 inches)

03 Method

Step 1

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℉.

Step 2

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.

Step 3

In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.

Step 4

Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 5 minutes before cutting.

Step 5

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.

04 Author