This is one of the best quiche recipes out there! Your taste buds will be thanking you after you take one bite of this Chile Relleno Quiche!
Chile Relleno Quiche is the perfect brunch recipe! It’s loaded with flavor from hatch chiles, two kinds of cheese, and spices! This Chile Relleno Quiche is sure to be a hit with your family and friends!
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. Not only one of the most popular posts on my blog, but also a big hit within my family!
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?)!
Oh, it was so good. So good that I ate it for breakfast, lunch and another little slice for a snack. I went back for fourths the next morning… but the Chile Relleno Quiche was missing. Gone. Eaten. Hubby. I did what any self-respecting Coloradian 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!
If you enjoyed this cheesy quiche recipe, check out these other easy chile inspired recipes:
- Green Chile Chicken Lasagna
- Creamy Green Chile, Corn and Bacon Dip
- Cheesy Chile Cornbread Casserole
- Chile Relleno Breakfast Casserole
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 cruster 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.
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!
- 1 refrigerated pie crust
- 8 ounces diced green chiles , drained
- 1 1/4 cup pepper jack cheese , shredded and divided
- 1 1/4 cup cheddar cheese , shredded and divided
- 4 large eggs , lightly beaten
- 1/4 cup flour
- 1/4 cup milk
- 1 teaspoon fine sea salt
- 1 teaspoon dry mustard
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.
- You can purchase canned Hatch Chiles (8 ounces) or use fresh (approximately 2 large chiles.) Order Hatch Green Chiles and other varieties from ChileMonster.com. It is the only site I trust for fresh and flavorful chiles.