Chiles Rellenos Quiche – a delicious recipe with Pastry, cornmeal, shredded Monterey Jack cheese, cheddar cheese, green chiles, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a pie plate, line unpricked crust with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350u00b0.
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.
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.
4
Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 5 minutes before cutting.
5
Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350u00b0. Place quiche on a
6
; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.
431
kcal
Calories
34
g
Fat
8
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Pastry for single-crust pie (9 inches), 2 tablespoons cornmeal, 1-1/2 cups shredded Monterey Jack cheese, 1 cup shredded cheddar cheese, and more.
Yes, Chiles Rellenos Quiche falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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