Chile Relleno Quiche

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  • Chile Relleno Quiche is soon to become one of your family favorites. A breakfast quiche recipe filled with jack cheese, a zesty egg mixture chiles and cheeses in a flakey pie crust. The perfect quiche fillings in a buttery crust. 

    Chile Relleno Quiche is the perfect brunch recipe. An easy quiche recipe loaded with flavor from green chiles, two kinds of cheese and spices! 

    Chile Relleno Quiche Overhead

    One of my favorite pastimes is visiting my aunt in Grand Lake, Colorado. Without fail, at least one morning while visiting, she would prepare a Chile Relleno Breakfast Casserole.

    Slice of Chile Relleno Breakfast Casserole

    Not only one of the most popular posts on my blog, but also a big hit within my family so I decided to expand my repertoire of chile relleno recipes. I wanted to get out of the usual ham and cheese quiche rut, ya know? 

    Instead of making the traditional chile relleno casserole, I decided to adapt the recipe into a quiche, resulting in (drum roll please) a Chile Relleno Quiche (extra points for creativity, right?)! 

    PRO TIP: Pre shredded cheese is great, but has a light starchy powder coating that can sometimes give a funny texture. For best results, freshly shred your cheese. 

    This baked quiche uses the typical quiche ingredients of eggs, milk (or heavy cream), cheddar cheese, salt and pepper and then green chiles! 

    Slice of Chile Relleno Quiche on a striped red plate

    Oh, it was so good. So good that I ate this relleno quiche for breakfast, lunch and another little slice for a snack. I went back for fourths the next morning… but the quiche was missing. 

    Gone. Eaten. Hubby. I did what any self-respecting Coloradoan would do, I made another one!

    I’m telling you, you just won’t be able to get enough of this Chile Relleno Quiche recipe once you’ve had it one time. You’ll suddenly find yourself making this recipe all the time, just like me. 

    Chile Relleno Quiche in white baking dish

    The quiche itself is easy to make. Simply use one large mixing bowl for all of the ingredients and a refrigerated pie crust. Bake until the center comes clean when a knife is inserted and voila, a delicious cheesy recipe. 

    You can even top your chile relleno quiche with sour cream or salsa before serving. 

    Chile Relleno Quiche Slice from the side angle

    Check out these other easy chile inspired recipes:

    Chile Relleno Monte Cristo
    Chile Relleno Monte Cristo slices on a plate
    Chile Relleno Monte Cristo is a classic grilled cheese with pepper jack, cheddar and green chile and then battered and fried  Monte Cristo style.

    Or our other favorite quiche recipes like Spinach or Asparagus.

    Tools for making Chile Relleno Quiche:

    Pie Weights – while I don’t use these often, I am thankful to have them stored in the back of the cabinet when I need them!

    Crust Saver– For years I made my own crust saver from aluminum foil every time I made a pie or quiche. Then I finally bought a silicon one that fits on all sizes of pie dishes. So much easier and guaranteed to fit and super cheap.

    Pie Plates– I think every kitchen should have at least three shallow dishes or pie plates for the process of breading and frying. You can also bake pies in them! Hehe. 

    Chile Relleno Quiche

    Questions you might have about how to make a quiche: 

    Can I make this quiche recipe into a quiche without crust? Yes, you can make this into a crustless quiche recipe! Simply spray the baking dish with cooking spray and omit the pie crust. 

    Is this a vegetarian quiche recipe? Chile relleno quiche is surely vegetarian, but if you are craving some extra meat, you can add crumbled bacon or breakfast sausage to the mix and bake it just the same. 

    Are quiche and frittata the same thing? Kind of! Quiche is French and frittata is Italian. Check out my favorite Tomato Spinach Frittata

    Can I make chile relleno quiche into cups? You can! Use a muffin tin and bake for about 15 minutes. 

    Can I freeze quiche? You can freeze quiche as a whole quiche or cupcakes for 3-4 months. 

    Can quiche be eaten at room temperature? You can. Most cooked egg recipes are good at room temperature for about 2 hours before they need to be chilled again. 

    Can you make quiche in the microwave? You can, as eggs will cook in the microwave, but they come out a little rubbery. I highly recommend using a baking dish and the oven. 

    Collage Chile Relleno Quiche for Pinterest

    Can I make this quiche recipe with half & half? You can! You can even use heavy cream. I do suggest using whole milk and not skim. 

    Can I make quiche ahead of time? You sure can! You can pre bake it and then reheat when you are ready to serve. I do recommend a fresh sprinkling of cheese before reheating. 

    What does quiche mean? The formal definition of quiche is “a baked flan or tart with a savory filling thickened with eggs”.

    Can I use different cheese? You can use a blend of cheese, like I did, or just one type of cheese. I like to use at least one cheese with a little spice like a pepper jack or jalapeno laced cheese, but you can stick to mild and use regular cheddar or a blend of cheddar varieties. 

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    Enjoy your cheesy chile relleno quiche and make sure you come back to let us know how it was!

    Chile Relleno Quiche in white baking dish
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    4.27 from 79 votes

    Chile Relleno Quiche

    Chile Relleno Quiche uses green chiles, loads of cheese and spices in a flaky pie crust. An easy brunch recipe and perfect for holiday entertaining! 
    Prep Time10 mins
    Cook Time50 mins
    Total Time1 hr
    Course: Breakfast
    Cuisine: Mexican
    Keyword: chile relleno quiche, quiche recipe
    Servings: 8 people
    Calories: 289kcal
    Author: Jessica Formicola



    • Preheat oven to 350 degrees.  
    • Unroll pie crust in in a 8 or 9 inch pie plate. Generously pierce uncooked crust to allow steam to rise and the crust to bake evenly. Bake for 12-15 minutes or until crust is light brown. You can use pie weights to ensure it stays down. 
    • In a large mixing bowl whisk together diced green chiles, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese, eggs, flour, fin sea salt, milk and dry mustard. 
    • Pour filling in baked crust. Bake for 45 minutes or until eggs have set. 
    • Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return to the oven for 5 minutes or until cheese is melted and bubbly.
    • Remove and allow to sit for 10 minutes before serving. 



    Calories: 289kcal | Carbohydrates: 15g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 116mg | Sodium: 619mg | Potassium: 145mg | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 2.6mg | Calcium: 293mg | Iron: 1.6mg

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