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–+ servings
Piece of Quiche on a plate
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5 from 6 votes

Chile Relleno Quiche

Explore the delicious blend of flavors in Chile Rellenos quiche, the perfect breakfast for any time of day.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: American, French, Mexican
Keyword: Baked, Cheese Quiche, cheesy, comfort food, Quiche, savory, Spinach Quiche
Servings: 6 Servings
Calories: 532kcal
Author: Belly Laugh Living

Ingredients

  • 1 Deep Dish Pie Crust Optional
  • 6 Ounces Breakfast Sausage
  • 1 Cup Hatch Peppers or Anaheim Peppers
  • 6 Ounces Monterey Jack or Pepper Jack Grated
  • 4 Ounces Cheddar Cheese Grated
  • 6 Eggs We use jumbo Eggs
  • ¾ Cup Milk We use 1%
  • 1 teaspoon Salt

Instructions

  • Bake pie crust according to package directions. Preheat oven to 375 degrees
    1 Deep Dish Pie Crust
    Pie crust
  • Add the cooked breakfast sausage to the cooked pie shell.
    6 Ounces Breakfast Sausage
    Cooked sausage in pie crust
  • Spread the chile peppers on top of the sausage
    1 Cup Hatch Peppers
  • Add the grated cheese on top of the sausage and peppers
    6 Ounces Monterey Jack or Pepper Jack, 4 Ounces Cheddar Cheese
    Cheese on top of chile relleno in a pie crust
  • In a bowl, whisk the eggs and milk together with the salt
    6 Eggs, ¾ Cup Milk, 1 teaspoon Salt
    Egg with a whisk
  • Pour the eggs over the cheese/sausage mixture
    Chile relleno quiche
  • Place in 375° preheated oven
    Chile relleno quiche
  • Bake for 35 to 40 minutes. Bake until there is a nice golden brown top and the center is no longer jiggly.
    Chile relleno quiche
  • Enjoy!!!!
    A piece of chile relleno quiche on a plate

Nutrition

Calories: 532kcal | Carbohydrates: 23g | Protein: 24g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 230mg | Sodium: 1200mg | Potassium: 250mg | Fiber: 2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 5mg | Calcium: 417mg | Iron: 2mg