Chiles Rellenos quiche is everything you love about the traditional Mexican dish in breakfast quiche form! Learn how to bake this egg quiche with green chiles and monetary jack cheese at home with this easy step-by-step recipe! The recipe uses a homemade pie crust, but a store-bought crust works well here too! Serves 8.

A slice of Chiles Rellenos Quiche on a green plate with a gold fork next to it.

We love quiche around here! You can't go wrong with it for breakfast or brunch on any occasion. Lots of times if I am making Southern-style pie crust for a recipe, I will use the second crust to make a caramelized onion and spinach quiche or a bacon and cheddar quiche, and Justin and I will eat it for breakfast throughout the week. It is his favorite!

Quiches are a big hit around Fueling a Southern Soul. We are adding a little Mexican flair to ours today by taking the traditional Mexican breakfast recipe and putting it into quiche form. Quiche with Monterey jack cheese is an easy recipe with just a couple of ingredients and I know you will love it!

Recipe Prep

Before we begin we need to prep our pie crust. Since this is a liquid filling, you need to prebake your pie crust so that the bottom gets completely cooked. Otherwise, the weight of the liquid won't let it cook all the way through and you will end up with a raw bottom crust - no bueno!

⭐️ All of these step-by-step instructions and scenarios are outlined in my Southern homemade pie crust recipe.

A pie crust dropped over top of a pie plate on a counter with a rolling pin in the background. — To blind bake a pie crust, roll out the dough and gently drape it across a pie plate, and crimp the edges.

unbaked pie crust with baking beans inside it. — Lay a piece of parchment paper over top and pour in baking beans or pie weights and spread evenly across the bottom of the pie crust and place in the oven to partially bake at 375 for 25-20 minutes.

While that is baking, you can prep your egg filling.

shredding a block of cheese. — First, shred your cheese. After recipe testing tons of quiche recipes, I always recommend buying a block of cheese and shredding it yourself for recipes. It results is a much better flavor and melting quality I have found compared to bagged pre-shredded cheese.

whisking eggs, milk, and spices together in a bowl. — Add your eggs, milk, and spices to a bowl and whisk together well.

2 cans of diced green chilies in small jars. — There was a point in time post-2020 when canned green chilies were oddly hard to find in the grocery stores. Now thankfully that's not so much of a problem anymore, but if it is, I have learned how to make my own canned green chiles at home !

Unbaked quiche before going into the oven. — Whisk in your eggs and cheese to the egg mixture. Then pour in the partly baked pie shell. Place back in the oven and bake at 350 for 45 minutes and set in the middle.

Quiche that has just come out of the oven with a green plate, green napkin, and wooden spoon next to it. — Remove from the oven and let it cool for 10ish minutes, slice and then serve warm!

Chiles Rellenos Quiche with 2 slices cut out and a slice on a green plate next to the pie plate.

Recipe

Green Chilis & Egg Quiche (Chiles Rellenos Quiche)

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Author: Heather Bilyeu
Total Time: 1 hour 35 minutes
Yield: 8

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Description

Chiles rellenos quiche is everything you love about the traditional Mexican dish in breakfast quiche form! Learn how to bake this egg quiche with green chiles and monetary jack cheese at home with this easy step-by-step recipe! The recipe uses a homemade pie crust, but a store-bought crust works well here too!

Ingredients

Scale

For The Pie Crust

1 Homemade Pie Crust OR 1 Storebought/Premade Pie Crust

For The Egg Mixture

8 Eggs
½ Cup Milk
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Cup Monterey Jack Cheese - grated
2 - 4 Ounce Cans of Green Chiles

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Instructions

Pie Crust

Follow the directions for homemade pie crust if using.
BLIND BAKE: for both store-bought and homemade, once your pie crust is on the pie plate, place a sheet of wax paper or parchment paper over the top, larger than the actual pie. Place pie weights or dried beans over top of the paper and spread evenly over the bottom of the shell, making sure to get all the way to the edges, corners, and sides. Place in the oven at 375 degrees for 15-16 minutes. Once finished, remove and let cool for 10 minutes. Remove the pie weights. Proceed with the recipe.

Egg Mixture

Reduce oven temperature to 350 degrees.
In a large bowl, add 8 eggs and beat with a fork until the yolks are broken.
Add in the milk, salt, pepper, shredded Monterey jack cheese, and green chiles. Mix well.
Pour carefully into the blind-baked pie crust and place into the oven to bake at 350 for 45 minutes or until the middle is set and doesn't jiggle anymore.
Remove and let cool for 10-20 minutes before serving.

Notes

Leftovers can be kept covered in the fridge for up to 4-5 days.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 157
Sugar: 1.6 g
Sodium: 386.2 mg
Fat: 10.7 g
Carbohydrates: 3.5 g
Fiber: 0.6 g
Protein: 11 g
Cholesterol: 201 mg

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