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!
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 Breakfast 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 flare 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!
For The Pie Crust
- 1 Southern-Style Homemade Pie Crust or Storebought/Premade Pie Crust
For The Egg Mixture
- Milk - whole milk is preferred here.
- Salt & Pepper
- Monterey Jack Cheese - I always recommend buying a block of cheese and shredding it yourself for recipes. You can use pre-shredded bagged cheese here just fine, but I would recommend taking the small extra step and grating your own.
- Canned Green Chiles - for a while canned green chilies were one of those random things in the grocery store that you could never find. If you are still having that problem, here is how you can make your own at home --> How to Make Canned Green Chilies.
How to Blind Bake Pie Crust for Quiche
What does blind baking a pie crust mean? Blind baking a pie crust is the process of partially cooking a crust in its shell without a filling inside. You do this for any liquid or custard-based quiches or pies because they are liquid fillings. If you were to place a liquid filling in an unbaked pie crust and bake, the bottom of the pie crust would never be able to fully bake and would still be raw. By blind baking it by itself, you ensure that the bottom of the crust actually gets baked for those types of recipes.
You will need to use pie weights, or better yet, just buy a bag of $1.50 dried pinto beans from Walmart and designate them as your "baking beans" used only for this recipe (my mom and I have ours stored in a mason jar). You will need the weight of the beans on top of the crust to ensure an even bake on the bottom without any air bubbles forming.
- If a blind or partial bake is needed, pre-heat the oven to 375 degrees Fahrenheit.
- Place wax or parchment paper over the pie crust on the pie plate. Pour in baking beans or pie weights and evenly distribute around the shell.
- Place in the oven for 20-25 minutes.
- Remove from the oven and let cool for 10 minutes.
- Pick up the edges of the wax or parchment paper and pour the beans into a mason jar. Proceed with the recipe as directed.
How to Make
- 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.
- 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.
Frequently Asked Questions
Leftovers can be kept covered in the fridge for up to 4-5 days.
Yes! You need to partially pre-bake your crust for quiche so that the bottom of the crust fully cooks. You will use a method called "blind baking" for this.
See below the post under "How to Blind Bake Pie Crust for Quiche" for a step-by-step guide on how to do this.
Yes! Any recipe we can make ahead of time is a win in my book! Follow the recipe as directed, and bake, and cool completely. Wrap airtight with plastic wrap 3 times and then once with foil and place in the freezer for up to 6 months. To eat - place in the fridge for 24 hours to thaw. Enjoy cold, room temp, or pop in the oven at 200 degrees for 10-20 minutes to slowly warm (or microwave each individual slice for 60 seconds).
More Breakfast Recipes
- Cast Iron Buttermilk Biscuits
- Overnight Pumpkin Cinnamon Rolls
- Roasted Red Pepper and Egg White Sous Vide Bites
- Protein French Toast
- Kitchen Sink Breakfast Casserole
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