Chile Relleno Quiche
Inspired by the comforting flavors of traditional chile rellenos, this Chile Relleno Quiche brings together the warmth of roasted peppers, the richness of cheese, and the soft, savory base of a tender egg custard—all wrapped in a bed of golden corn tortillas.
It’s a bold fusion of classic Southwestern ingredients and homestyle quiche, where smoky poblanos or Anaheims shine alongside creamy cheeses and fragrant spices.
Whether served for breakfast, brunch, or a cozy dinner, this dish is a tribute to both tradition and creativity—simple, satisfying, and endlessly adaptable.
Why People Will Love This Chile Relleno Quiche:
Comforting fusion of flavors – It combines the soul of a classic chile relleno with the texture and richness of a traditional quiche, offering the best of both worlds in every bite.
Smoky, cheesy, savory goodness – The layered roasted chiles, Colby Jack, and cheddar melt together into a bold, satisfying filling that’s both rustic and indulgent.
Corn tortilla crust for a unique twist – Instead of pastry, the base is made from warm, pliable corn tortillas—adding texture, depth, and a subtle toastiness that sets it apart.
Versatile for any meal – It works beautifully for brunch, lunch, or dinner—and can be served warm, at room temperature, or even cold the next day.
Easily customizable – From swapping cheeses to adding diced ham or sautéed veggies, this recipe is a blank canvas for endless creative variations.
Nostalgic and homemade – Rooted in heritage and passed down through generations, it carries a warmth and familiarity that feels like home.
Key Ingredients:
Roasted poblano or Anaheim chiles are the soul of this dish—smoky, slightly sweet, and tender, they bring authentic chile relleno flavor and infuse the quiche with depth and character.
Corn tortillas replace the traditional pastry crust, forming a rustic, golden foundation that adds subtle corn flavor and a touch of texture—an homage to the roots of Mexican cuisine.
Colby Jack and cheddar cheeses melt into rich, creamy layers that balance the heat of the chiles with mellow sharpness and indulgent warmth.
Eggs and milk (or cream) create the custardy base, binding all the components together into a silky, savory filling that’s light yet satisfying.
Cumin and granulated garlic add earthy, aromatic depth, quietly enhancing the Southwest profile without overpowering the core ingredients.
Optional diced ham introduces a salty, smoky element that makes the quiche even heartier—perfect for brunch or dinner.
Expert Tips:
Roast and peel the chiles properly – For the best flavor and texture, roast the poblanos or Anaheims until charred and blistered, then steam them in a covered bowl or bag before peeling. This removes bitterness and enhances their smoky depth.
Lightly toast the tortillas before layering – Warm the corn tortillas in a bit of oil just until pliable, but allow slight browning. This helps prevent sogginess and creates a more structured “crust” with a nutty flavor base.
Grate your cheese fresh – Pre-shredded cheeses often contain anti-caking agents that inhibit melting. Freshly grated Colby Jack and cheddar will melt more evenly and contribute to a creamier, more luscious texture.
Whisk the custard thoroughly – Ensure the eggs, milk (or cream), flour, and spices are fully incorporated. No flour clumps, no unmixed yolks—just a smooth, consistent custard that will bake evenly and rise beautifully.
Let it rest after baking – Once baked, allow the quiche to rest for 10–15 minutes before slicing. This helps the custard set and allows the layers of chile, cheese, and tortilla to hold their shape when served.
Don’t overbake – Look for a gently puffed surface and a slightly golden top. The center should be just set but still have a slight jiggle—overbaking can make the eggs rubbery and dry.
Use a glass or ceramic pie dish – These retain heat well and promote even baking, which is important for custard-based dishes like quiche. Avoid metal pans, which can brown too quickly on the bottom.
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:
Prepare the tortillas:
Lightly heat the corn tortillas in a small amount of oil until pliable. Layer them across the bottom and slightly up the sides of a greased pie dish to form the crust.
Build the base:
Sprinkle 1 cup of shredded Colby Jack cheese evenly over the tortilla base.
Arrange the roasted and peeled poblano or Anaheim chiles over the cheese to fully cover.
Add the top cheese layer:
Sprinkle 1 cup of shredded cheddar or Monterey Jack cheese over the layer of chiles.
Make the custard:
In a mixing bowl, whisk together 4 whole eggs, 2 egg whites, milk or cream, self-rising flour, salt, granulated garlic, and cumin until the mixture is smooth and no clumps of flour remain. If using diced ham, fold it into the mixture.
Assemble and bake:
Pour the custard evenly over the layered cheese and chiles in the pie dish.
Bake in a preheated oven at 375°F (190°C) for about 40 minutes, or until the center is set and the top is lightly golden.
Cool and serve:
Let the quiche rest for 10–15 minutes before slicing. Serve warm, at room temperature, or chilled—delicious any way you like it.
Important Notes When Making This Chile Relleno Quiche:
The chiles are the star—choose wisely – Poblano or Anaheim chiles offer mild heat with smoky, earthy undertones. Fresh, roasted chiles give the quiche its signature depth. Avoid canned versions if possible, as they lack texture and authentic flavor.
Corn tortillas aren’t just a base—they’re part of the flavor profile – Unlike a pastry crust, the tortillas soften into the custard while holding the structure of the quiche. Lightly frying or toasting them adds a touch of resilience and brings out their nutty aroma.
Self-rising flour helps give lift and body – This small amount of flour not only thickens the custard but adds a subtle rise to the quiche, creating a lighter, more structured bite. Make sure it’s evenly whisked into the egg mixture to avoid clumps.
Use a generous layer of cheese for flavor and structure – The cheese doesn’t just add richness—it creates a binding layer between the chiles and eggs, helping the filling hold together while adding luxurious melt and stretch.
Custard-to-filling ratio matters – Ensure your custard (eggs + cream) is well-balanced with your fillings. Too much egg mixture can overwhelm the chiles, while too little can result in a dry, dense quiche. The listed ratio is tested for balance.
Allow it to cool slightly before slicing – Letting the quiche rest for 10–15 minutes after baking allows it to set properly and improves sliceability. It also gives time for the flavors to come together fully before serving.
How To Enjoy This Chile Relleno Quiche After Cooking:
1. Let It Rest Before Serving
Once the quiche is out of the oven, allow it to rest for 10–15 minutes. This crucial step allows the egg custard to finish setting, making the quiche easier to slice while also concentrating its flavors. Serving it too soon may cause it to fall apart or taste underdeveloped.
2. Slice with Care
Use a sharp knife and a pie server or flat spatula to lift clean slices. The layers of corn tortilla, cheese, roasted chile, and custard make for a delicate but cohesive structure that deserves a gentle touch.
3. Pair It Thoughtfully
This quiche is hearty and full of character, but it pairs beautifully with simple, fresh sides that brighten and balance:
- Fresh tomato salsa or roasted tomato chutney
- A crisp green salad with lime vinaigrette
- Mexican rice or refried black beans
- Avocado slices or guacamole for richness
4. Serve Warm, Room Temp, or Chilled
Chile Relleno Quiche is wonderfully versatile. It’s traditionally served warm, but it’s just as flavorful at room temperature—making it perfect for brunch buffets, potlucks, or lunchboxes. Chilled slices also make a satisfying cold breakfast or snack.
5. Garnish for Freshness and Contrast
Top each slice with fresh garnishes for added texture and brightness:
- Chopped cilantro
- Diced tomatoes or green onions
- A dollop of sour cream or Mexican crema
- A drizzle of hot sauce or squeeze of lime juice
6. Store and Reheat with Care
Leftovers keep well in the fridge for up to 3 days. Reheat slices gently in the oven at 300°F or in the microwave at low power to preserve the texture. Avoid overheating, which can make the eggs rubbery.
Nutrition Information
Per serving for the Chile Relleno Quiche (based on 8 servings and standard ingredients, including cheese, eggs, milk, and tortillas):
Calories: 260 kcal | Total Fat: 17.5 g | Saturated Fat: 8.2 g | Monounsaturated Fat: 5.1 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 125 mg | Sodium: 420–550 mg (depending on cheese and added salt) | Total Carbohydrates: 14.8 g | Dietary Fiber: 2.1 g | Sugars: 2.3 g | Protein: 12.7 g
Frequently Asked Questions:
Can I use canned green chiles instead of fresh roasted ones?
Yes, you can substitute canned green chiles for convenience, but fresh roasted poblano or Anaheim chiles provide a deeper, smokier flavor and better texture. If using canned, be sure to drain them well to avoid excess moisture in the quiche.
Do I have to fry the tortillas before using them as the crust?
Lightly frying or warming the tortillas in oil until pliable helps them hold their shape and prevents sogginess. It also enhances flavor. However, you can skip the oil and briefly microwave or griddle the tortillas for a lighter option.
Can I make this quiche ahead of time?
Absolutely. You can bake the quiche up to one day in advance, store it covered in the fridge, and reheat it in the oven at 300°F until warmed through. It also tastes great served at room temperature, making it perfect for brunch or gatherings.
Can I make this quiche dairy-free or lower in fat?
Yes, you can substitute the milk or cream with unsweetened almond milk or another dairy-free alternative, and use dairy-free cheese. The texture may be slightly different, but the flavor will still be delicious with the roasted chiles and seasoning.
How do I know when the quiche is done baking?
The center should be just set and no longer jiggly. A knife inserted into the center should come out clean, and the top should be lightly golden. Avoid overbaking, as it can make the eggs rubbery.
How do I properly roast and peel the chiles for this recipe?
Roast poblanos or Anaheim chiles over an open flame, under a broiler, or in a hot oven until the skins are blistered and blackened. Transfer to a covered bowl or bag for 10–15 minutes to steam, then gently rub off the skins. Remove seeds and slice or lay flat before layering in the quiche.
How should I prepare the tortillas to avoid a soggy crust?
Lightly pan-fry the tortillas in a bit of oil just until pliable and slightly golden. This step prevents sogginess, adds flavor, and allows them to hold up better under the egg mixture. Press them into the pie dish while still warm for best fit.
Why is there flour in the egg mixture?
The self-rising flour helps stabilize and slightly lift the custard, creating a soft, almost souffle-like texture. Be sure to whisk it thoroughly into the eggs and milk to avoid clumps or uneven thickening.
Can I use all whole eggs instead of including egg whites only?
Yes, you can use 6 whole eggs instead of 4 whole eggs and 2 whites. The version with extra whites makes the quiche a bit lighter and slightly fluffier, but the all-egg version will be a touch richer—both work well.
Should I pre-bake (blind bake) the tortilla crust before adding the filling?
No blind baking is required here. Because the tortillas are already warmed or lightly fried, they’ll hold up during baking. The egg mixture bakes gently, allowing the tortillas to absorb flavor while maintaining their structure.