Chile Relleno Quiche
This recipe outlines a flavorful Chile Relleno Quiche filling, combining a creamy egg custard with sharp cheddar and Monterey Jack cheeses, diced green chiles, and a hint of salsa. It promises a comforting and savory dish, ideal for brunch or a light meal. Note that a pie crust is assumed.
Equipment
- 1 Pie Plate (9-inch)
- 1 Mixing Bowls (large and medium)
- 1 Whisk
- 1 Cheese Grater
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1/2 pound cheddar cheese
- 1/2 pound Monterey Jack Cheese
- 6 large eggs
- 1/3 cup all-purpose flour
- 1 2/3 cups half and half
- 4 ounce can diced green chiles
- 1/3 cup salsa
Instructions
- Preheat your oven to 375°F (190°C).
- Grate both the cheddar and Monterey Jack cheeses.
- In a large mixing bowl, whisk the 6 large eggs until they are thoroughly combined and frothy.
- Gradually whisk in the 1/3 cup of all-purpose flour into the eggs until the mixture is smooth and lump-free.
- Slowly add the 1 2/3 cups of half and half to the egg and flour mixture, whisking continuously until fully incorporated.
- Gently fold in the grated cheeses, the 4-ounce can of well-drained diced green chiles, and the 1/3 cup of salsa into the custard base.
- Pour the prepared quiche filling into a 9-inch pie plate (preferably one lined with a pre-baked pie crust, if using).
- Bake for 45-55 minutes, or until the center is set and a knife inserted into the center comes out clean, and the top is lightly golden.
- Remove the quiche from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing to allow it to set properly.
- Serve warm and enjoy.
Notes
1. The provided recipe focuses solely on the filling. For a traditional quiche, a pre-baked pie crust (store-bought or homemade) is essential. Blind baking the crust helps prevent a soggy bottom.2. For superior flavor and melt, always grate your own cheese from blocks rather than using pre-shredded varieties.3. When whisking the custard base, ensure the flour is fully incorporated to avoid lumps. Gradually add the half and half for a smooth mixture.4. Drain the diced green chiles thoroughly to prevent excess moisture from making the quiche watery.5. Bake until the quiche is set but still has a slight jiggle in the center; overbaking can lead to a dry texture. Allow it to rest for at least 10-15 minutes after baking to set completely before slicing.