Chiles Rellenos Quiche

I love a good recipe mashup, and this chiles rellenos quiche brings together two classics in the best way possible. Shared by Taste of Home reader Linda Miritello of Mesa, Arizona, it combines the cheesy, savory flavors of chiles rellenos with the creamy egg filling and flaky crust of a classic quiche recipe.

The filling is packed with canned green chiles, two kinds of melty cheese, and fresh cilantro. The result? A comforting, flavor-packed quiche that’s perfect for weekend brunch, a holiday breakfast spread or breakfast-for-dinner.

Ingredients for Chiles Rellenos Quiche

• Pie crust: A refrigerated pie crust is a great shortcut when you don’t have time to measure and mix dough, but our all-butter pie crust recipe is a fantastic homemade option. If you’re using frozen pie dough, be sure to thaw it before you get started.
• Cornmeal: Don’t skip this little sprinkle! A thin layer of cornmeal on the bottom of the crust is a small step that makes a big difference, adding subtle texture and absorbing excess moisture from the filling so the crust bakes up flaky.
• Shredded cheese: Monterey Jack and cheddar bring the best of both worlds. Monterey Jack melts into creamy, gooey pockets, while cheddar adds just the right amount of sharp, savory flavor. If you have a few extra minutes, shred your own cheese for the smoothest melt.
• Canned green chiles: Mild green chiles give this quiche all the flavor of chiles rellenos without making it too spicy. Drain them well so they don’t add excess moisture to the filling.
• Eggs: Three large eggs are all you need to create a rich, custardy filling. For the smoothest texture, bring your eggs to room temperature before mixing the filling.
• Sour cream: Most quiche recipes call for heavy cream, but this one calls for sour cream to make the filling even richer and creamier. It also adds a subtle tang that complements the Southwestern-inspired flavors.
• Cilantro: Fresh cilantro brightens up every bite of creamy quiche. If cilantro isn’t your favorite herb, replace it with fresh parsley for a milder finish.
• Hot sauce: A dash of hot sauce is optional, but it wakes up all the flavors without making the quiche overly spicy. Use your favorite brand and add more if you like a little extra kick.

Directions

Step 1: Prepare the crust

On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, then trim the crust to 1/2 inch beyond the edge of the plate and flute the edge. Refrigerate the crust for 30 minutes. Meanwhile, preheat the oven to 450°F.

Editor’s Tip: Chilling the crust before baking helps it hold its shape and keeps the edges from shrinking.

Step 2: Parbake the crust

Line the chilled, unpricked crust with a double layer of heavy-duty aluminum foil. Bake it in the preheated oven for eight minutes. Carefully remove the foil, then bake the crust for five minutes longer. Transfer it to a wire rack to cool slightly, and reduce the oven temperature to 350°.

Editor’s Tip: Parbaking gives the crust a head start before the egg filling is added, helping it bake up crisp and flaky instead of soggy.

Step 3: Make the chiles rellenos filling

Sprinkle the bottom of the crust with 2 tablespoons of cornmeal. In a small bowl, combine the shredded Monterey Jack and cheddar cheeses. Reserve 1/2 cup of the cheese mixture for topping, then stir the canned green chiles into the remaining cheese mixture. Sprinkle the cheese and chile mixture evenly over the cornmeal.

In another bowl, whisk together the eggs, sour cream, cilantro and hot pepper sauce. Pour the egg mixture over the cheese and chiles, then sprinkle it with the reserved 1/2 cup of shredded cheese.

Step 4: Bake the quiche

Bake the quiche for 35 to 40 minutes or until the middle is set and a knife inserted in the center comes out clean. Let the quiche stand for five minutes before slicing and serving it.

Recipe Variations

• Add extra veggies: Bring even more color and flavor to this quiche by adding sauteed onions and bell peppers, canned or frozen corn or chopped spinach to the filling.
• Make it meaty: Layer cooked crumbled chorizo, breakfast sausage or crispy bacon into the bottom of the crust for a heartier quiche. Just be sure to brown and drain the meat well before adding it so it doesn’t make the quiche greasy.
• Turn up the heat: Add diced jalapenos, stir a pinch of cayenne into the egg mixture, or use shredded pepper jack cheese instead of Monterey Jack for even more of a kick.
• Go low carb: For a gluten-free or low-carb breakfast, skip the crust and bake the chiles rellenos filling in a greased pie plate or casserole dish.

How to Store Chiles Rellenos Quiche

Let leftover chiles rellenos quiche cool completely before storing it, so trapped steam doesn’t make the crust soggy. Cover the pie dish tightly or transfer slices to an airtight container. Refrigerate the chiles rellenos quiche for up to four days.

Can you freeze chiles rellenos quiche?

Yes! This chiles rellenos quiche freezes beautifully for a make-ahead meal. After par-baking the crust and assembling the filling, wrap the unbaked quiche tightly in storage wrap and aluminum foil, and freeze it for up to two months.

When you’re ready to bake, let it stand at room temperature for about 30 minutes while the oven preheats, then bake it as directed. You may need to add 10 to 15 minutes to the baking time for the center to set and a knife inserted near the middle to come out clean.

How do you reheat chiles rellenos quiche?

For the flakiest crust, reheat individual slices of chiles rellenos quiche in a 325° oven for 10 to 15 minutes or until they’re warmed through. You can also use an air fryer to help crisp the crust. The microwave works in a pinch, but the crust won’t be quite as flaky.

Chiles Rellenos Quiche Tips

How do you make dough for a single-crust pie?

Making pie dough is easier than it sounds! All you need are a few simple ingredients and a little time to let it chill. To make enough dough for a single-crust pie, whisk together 1-1/4 cups of all-purpose flour and 1/4 teaspoon of salt. Cut in 1/2 cup of cold, cubed butter until the mixture is crumbly with some pea-size pieces of butter remaining.

Gradually add 3 to 5 tablespoons of ice water, tossing with a fork just until the dough comes together. Shape the dough into a disk, then wrap it up in storage wrap and refrigerate it for one hour before rolling it out. That rest gives the butter time to firm up, which helps make the crust flaky and tender.

Can you use store-bought pie crust?

Absolutely! Store-bought pie crust is a great shortcut and works beautifully in this recipe. Refrigerated pie dough is my go-to because it’s easy to roll out and fit into the pie plate, but frozen pie shells work just as well—just be sure to thaw them according to package directions. No matter which type you choose, don’t skip the parbaking step. It keeps the crust crisp and flaky after the creamy egg filling is added.

Why is my quiche runny in the middle?

If your quiche is runny in the middle, it’s usually because there was too much moisture in the filling or because it wasn’t baked for long enough. Make sure you measure the ingredients carefully and drain some of the excess liquid from the green chiles before mixing them with the cheese. The center of the quiche should be set before you take it out of the oven, and letting it rest for a few minutes before slicing it should give the filling time to finish firming up.

What can you serve with green chile quiche?

This green chile quiche is hearty enough to be the main event at brunch or dinner, but a few simple sides make it even more satisfying. For brunch, pair it with fresh fruit salad, golden breakfast potatoes or crispy bacon.

For dinner, serve it with Mexican-inspired sides like black beans, salsa rice, Mexican street corn or a simple green salad with a citrus vinaigrette.