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Homemade Chile Relleno Quiche photo
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Chile Relleno Quiche

A savory chile relleno–inspired quiche with cheddar, Monterey Jack, and roasted chiles in a creamy egg custard.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 8 servings

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 cup half-and-half
  • 4 ounce canned diced green chiles
  • 1/3 cup salsa

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 10-inch pie pan.
  • Grate the cheddar and Monterey Jack cheeses, then spread the shredded cheese evenly in the bottom and up the sides of the prepared pie pan so it fills at least half the pan.
  • In a large bowl, whisk the eggs, all-purpose flour, and half-and-half until smooth and fully combined.
  • Pour the egg mixture over the shredded cheese in the pie pan, distributing it evenly.
  • Dollop the salsa and the canned diced green chiles evenly over the top of the quiche filling.
  • Bake at 350°F (175°C) for 40–50 minutes, or until the filling is set and the center does not jiggle much; a toothpick inserted in the center should come out clean.
  • Remove from the oven and cool for 10–15 minutes before slicing to allow the quiche to finish setting.

Equipment

  • 10-inch pie pan
  • box grater or food processor
  • large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Oven

Notes

  • Use freshly shredded cheese for best melt and texture.
  • Drain excess liquid from canned chiles if very wet.
  • Check doneness at 40 minutes to avoid overbaking.
  • Let cool before slicing so the quiche holds its shape.