Chiles Rellenos Quiche PT60M https://img4.recipesrun.com/201907/2019/1105/31/1/933325/300x200x50.jpg 6 servings 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)

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

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.
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
Ellie Ellie
1078 Recipes
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