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! Recipe uses a homemade pie crust, but a store-bought crust works well here too!

For a homemade and store-bought crust - BLIND BAKE:  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 plate. 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 20-25 minutes. Once finished, remove and let cool until the quiche mixture is ready. Remove the pie weights once cooled down a bit. Proceed with the recipe.

1. Reduce oven temperature to 350 degrees. 2. In a large bowl, add 8 eggs and beat with a fork until the yolks are broken. 3. Add in the milk, salt, pepper, shredded Monterey jack cheese, and green chiles. Mix well.

4. 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. 5. Remove and let cool for 10-20 minutes before serving.

Remove and let cool for 10-20 minutes, slice, and serve!