Name: Chile Relleno Quiche
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1/2 pound cheddar cheese (shredded); 1/2 pound Monterey Jack cheese (shredded); 6 large eggs; 1/3 cup all-purpose flour; 1 2/3 cups half-and-half; 4 ounces canned green chiles (drained and chopped); 1/3 cup salsa

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When it comes to the perfect brunch dish, few things can compete with a delightful quiche. Imagine a rich, creamy filling cradled in a flaky crust, bursting with flavors that remind you of your favorite Mexican dishes. That’s exactly what you get with this Chile Relleno Quiche—a savory masterpiece that combines the essence of classic Chile Rellenos with the comforting appeal of quiche. It’s a dish that feels luxurious yet is surprisingly easy to make, making it a go-to recipe for any occasion. Whether you’re planning a weekend brunch, a holiday gathering, or just a cozy family dinner, this quiche is sure to impress.

Why It Deserves a Spot

Chile Relleno Quiche deserves a spot in your recipe repertoire because it’s not only delicious but also incredibly versatile. The combination of two types of cheese—sharp cheddar and creamy Monterey Jack—creates a rich flavor that pairs perfectly with the subtle heat of the green chiles. The half-and-half adds a silky texture, while the eggs hold everything together, forming a custard-like filling that is simply irresistible. Plus, this dish can be served warm or at room temperature, making it perfect for entertaining. Once you serve this quiche, it’s likely to become a family favorite!

Ingredients at a Glance

1/2 pound cheddar cheese, shredded
1/2 pound Monterey Jack cheese, shredded
6 large eggs
1/3 cup all-purpose flour
1 2/3 cups half-and-half
4 ounces canned green chiles, drained and chopped
1/3 cup salsa

Recommended Tools

9-inch pie dish: Essential for baking your quiche to perfection.
Mixing bowls: For combining the ingredients smoothly.
Whisk: Helps to blend the eggs and half-and-half evenly.
Grater: Needed for shredding the cheese, ensuring it melts beautifully.
Measuring cups and spoons: Accurate measurements are key to a successful quiche.

Method: Chile Relleno Quiche

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This ensures that your quiche bakes evenly and achieves the perfect golden brown top.

Step 2: Prepare the Pie Crust

If you are using a store-bought pie crust, place it in your 9-inch pie dish according to the package instructions. If you prefer homemade, roll out your favorite pie dough and fit it into the dish, trimming any excess.

Step 3: Mix the Cheeses

In a large mixing bowl, combine the shredded cheddar and Monterey Jack cheese. Set aside about a quarter of the cheese to sprinkle on top of the quiche later.

Step 4: Whisk the Eggs and Half-and-Half

In another bowl, whisk together the eggs, half-and-half, and flour until smooth. This step is crucial to achieving a creamy texture in your quiche.

Step 5: Incorporate the Chiles and Salsa

Gently fold the chopped green chiles and salsa into the egg mixture. This will infuse your quiche with a burst of flavor and a hint of spice.

Step 6: Combine Everything

Add the cheese mixture to the egg and chile mixture, gently stirring to combine all the ingredients. Pour this delightful concoction into the prepared pie crust.

Step 7: Bake the Quiche

Bake the quiche in the preheated oven for about 45-50 minutes, or until the center is set and the top is golden brown. You can check for doneness by inserting a knife into the center; it should come out clean.

Step 8: Cool and Serve

Once done, remove the quiche from the oven and let it cool for about 10-15 minutes before slicing. This allows the filling to set a bit more, making it easier to cut and serve.

Spring–Summer–Fall–Winter Ideas

Spring: Add fresh herbs like cilantro or green onions for a burst of freshness.
Summer: Incorporate diced tomatoes or avocado for a refreshing twist.
Fall: Mix in roasted pumpkin or butternut squash for a seasonal flair.
Winter: Serve with a side of spicy salsa or a warm corn salad to brighten up those chilly days.

Slip-Ups to Skip

Don’t skip draining the canned green chiles; excess moisture can make your quiche soggy.
Be careful not to overbake; this can lead to a rubbery texture.
Make sure to let the quiche cool before slicing to avoid a messy serving.
Don’t skip the cheese—it’s the star of this dish, so be generous!

Storing Tips & Timelines

Chile Relleno Quiche can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it. Wrap individual slices in plastic wrap and then place them in a freezer-safe bag. It will last up to 2 months in the freezer. To reheat, simply thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) until heated through.

Quick Questions

Can I make this quiche ahead of time?

Absolutely! You can prepare the quiche the day before and store it in the refrigerator. Just bake it fresh in the morning for a warm breakfast.

Can I customize the ingredients?

Yes! Feel free to add other ingredients like bell peppers, onions, or even cooked sausage to make it your own.

How do I know when the quiche is done?

The quiche is done when the center is set and a knife inserted in the middle comes out clean. The top should also be lightly golden.

Can I use different types of cheese?

Definitely! While cheddar and Monterey Jack work wonderfully, feel free to experiment with other cheeses such as pepper jack or feta for a different flavor profile.

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Time to Try It

Now that you have the recipe and all the tips you need, it’s time to roll up your sleeves and dive into creating this flavorful Chile Relleno Quiche. Whether you’re serving it for brunch, lunch, or dinner, each bite is bound to bring smiles to the table. This dish showcases the best of both worlds—it’s comforting and satisfying while also offering a delightful twist on traditional flavors. So gather your ingredients and get ready to impress your family and friends with this delicious quiche. Happy baking!