Chile Relleno Quiche is soon to become one of your family favorites. A breakfast quiche recipe filled with jack cheese, a zesty egg mixture, chiles and cheeses in a flakey pie crust. The perfect quiche fillings in a buttery crust.
Ingredients
- 1 refrigerated pie crust
- 8 ounces diced green chiles , drained
- 1 1/4 cup pepper jack cheese , shredded and divided
- 1 1/4 cup cheddar cheese , shredded and divided
- 4 large eggs , lightly beaten
- 1/4 cup flour
- 1/4 cup milk
- 1 teaspoon fine sea salt
- 1 teaspoon dry mustard
Instruction
- Preheat oven to 350 degrees.
- Unroll pie crust in in a 8 or 9 inch pie plate. Generously pierce uncooked crust to allow steam to rise and the crust to bake evenly. Bake for 12-15 minutes or until crust is light brown. You can use pie weights to ensure it stays down.
- In a large mixing bowl whisk together diced green chiles, 1 cup shredded pepper jack cheese, 1 cup shredded cheddar cheese, eggs, flour, fin sea salt, milk and dry mustard.
- Pour filling in baked crust. Bake for 45 minutes or until eggs have set.
- Remove and top with remaining cheeses (1/4 cup pepper jack and 1/4 cup cheddar.) Return to the oven for 5 minutes or until cheese is melted and bubbly.
- Remove and allow to sit for 10 minutes before serving.
