Chile Relleno Quiche

Chile Relleno Quiche is a delicious fusion dish that combines the hearty flavors of traditional Mexican chile rellenos with the comforting, eggy goodness of a classic quiche.

This unique recipe features layers of soft corn tortillas, gooey cheese, and roasted poblano or Anaheim peppers, all baked together in a creamy custard mixture. Perfect for brunch, lunch, or a light dinner, this quiche is not only satisfying but also visually appealing.

With its savory blend of spices and optional ham for added richness, each slice offers a delightful taste of both Mexican and French culinary traditions. Get ready to impress your family and friends with this flavorful, easy-to-make dish!

Chile Relleno Quiche

Ingredients:

7 corn tortillas heated til pliable in oil

Layer to cover bottom of pie pan

1 cup Colby Jack on tortillas

Poblano/Anaheim roasted to cover cheese

1 cup cheddar or jack shredded on top of chiles

6 eggs 2 of them whites only

1/4 cup milk or heavy cream

4 tbsp self rising flour

1 tsp salt

1/2 tsp granulated garlic

1/2 tsp cumin

Diced/minced ham (optional)

Instructions:

Mix until well combined no clumps of flour

Pour on top of chiles and cheese

375 degrees for about 40 minutes or until set.

I learned how to make quiche years ago from my mom. There are literally thousands of combinations all you need is imagination.

Notes:

Tortilla Choice: Corn tortillas are traditional, but you can substitute with flour tortillas if preferred. Just be mindful that flour tortillas may alter the flavor slightly.

Roasting Peppers: Roasting the poblano or Anaheim peppers intensifies their flavor. You can roast them directly over a flame, under a broiler, or in the oven until charred. Once cooled, peel off the skin and remove seeds for a milder taste.

Cheese Options: While Colby Jack and cheddar are great choices, feel free to experiment with other cheeses like Monterey Jack, pepper jack, or even queso fresco for a different flavor profile.

Egg Mixture: Ensure the flour is well combined with the other ingredients to prevent lumps. You can use a whisk or blender for a smoother mixture.

Optional Ingredients: Diced ham adds a nice protein boost, but you can also include other ingredients like cooked bacon, sausage, or even sautéed vegetables for extra flavor and texture.

Baking Tips: To check for doneness, the quiche should be set in the center and lightly golden on top. If the edges are browning too quickly, you can cover them with foil.

Serving Suggestions: This quiche can be served warm or at room temperature. It pairs wonderfully with a fresh salad, avocado slices, or salsa for added freshness.

Storage: Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results, or enjoy it cold.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this quiche ahead of time?

Yes! You can prepare the quiche the day before and store it in the refrigerator. Just bake it when you’re ready to serve.

It can also be frozen; just ensure it’s well-wrapped to prevent freezer burn.

What can I substitute for corn tortillas?

If you don’t have corn tortillas, you can use flour tortillas or even a pre-made pie crust.

Just be aware that this will change the flavor and texture slightly.

Can I add other vegetables to the quiche?

Absolutely! Feel free to add sautéed onions, bell peppers, or spinach for extra flavor and nutrition.

Just be sure to cook them first to remove excess moisture.

How do I know when the quiche is done?

The quiche is ready when the edges are lightly golden, and the center is set.

You can test it by inserting a knife; it should come out clean or with just a few moist crumbs.

Is this quiche gluten-free?

The quiche is not gluten-free as it contains corn tortillas and self-rising flour.

To make it gluten-free, you can use gluten-free tortillas and substitute the self-rising flour with a gluten-free blend.

How do I roast and peel poblano or Anaheim peppers?

To roast, place the peppers under a broiler or on a grill until the skin is charred and blistered.

Once roasted, place them in a sealed plastic bag for about 10 minutes to steam.

This makes it easier to peel off the charred skin.

Can I use other types of cheese?

Yes! While Colby Jack and cheddar are great choices, you can also use Monterey Jack, queso blanco, or any cheese that melts well.

Experiment with your favorites!

Is it necessary to use self-rising flour?

Self-rising flour helps give the quiche a light and fluffy texture.

If you don’t have it, you can use all-purpose flour and add 1 teaspoon of baking powder for similar results.

What should I do if my quiche doesn’t set?

If your quiche hasn’t set after baking, it may need more time in the oven.

Check every 5 minutes until the center is firm.

Additionally, ensure you’re not overloading it with moisture from the peppers or other ingredients.

Can I add meat to this quiche?

Definitely! Diced ham, cooked chorizo, or shredded chicken can be excellent additions.

Just make sure to cook any raw meat before adding it to the quiche mixture to ensure it’s fully cooked.