Rendez Vous Chilies Rellenos Quiche
Elevate your brunch game with the Rendez Vous Chilies Rellenos Quiche, a vibrant fusion of Mexican-inspired flavors and classic French technique. This quiche features smoky roasted poblano peppers layered with a blend of creamy Monterey Jack and sharp cheddar cheeses, nestled in a buttery, golden pie crust. A rich custard of eggs, heavy cream, and a hint of cumin ties it all together, offering a harmonious balance of bold and comforting tastes. Topped with a sprinkle of fresh cilantro and baked to perfection, this dish is as visually stunning as it is delicious. Ideal for breakfast, lunch, or a crowd-pleasing dinner, this recipe is a must-try for fans of chile rellenos and quiche alike. Perfect for entertaining or indulging in on a cozy weekend, this quiche is a flavorful centerpiece that’s sure to impress!
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Recipe Information
Ingredients
- 4 large Poblano peppers
- 1 piece Store-bought pie crust
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 cup Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chopped fresh cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and drizzle with olive oil. Roast them in the oven for 20 minutes, turning halfway through, until the skins are charred.
Remove the roasted peppers from the oven and place them in a bowl covered with plastic wrap for 10 minutes to steam. This will make the skins easier to peel.
Carefully peel off the charred skins of the peppers, then make a slit down one side of each pepper and remove the seeds. Set aside.
Lower the oven temperature to 375°F (190°C).
Place the store-bought pie crust in a 9-inch quiche or pie dish. Trim any excess dough and crimp the edges as desired. Use a fork to prick the bottom of the crust to prevent bubbling.
Blind bake the crust for 10 minutes by covering it with parchment paper and filling it with pie weights or dry beans. Remove the weights and parchment and bake for an additional 5 minutes. Set aside to cool slightly.
In a mixing bowl, whisk together the eggs, heavy cream, and milk until smooth. Add the ground cumin, garlic powder, salt, and black pepper, and whisk until well combined.
Sprinkle half of the shredded Monterey Jack and cheddar cheeses evenly over the bottom of the pie crust.
Slice the prepared poblano peppers into strips and layer them on top of the cheese.
Pour the egg mixture over the peppers and cheese. Gently tap the quiche dish on the counter to remove any air bubbles.
Sprinkle the remaining shredded cheeses on top, then garnish with the chopped cilantro.
Bake the quiche at 375°F (190°C) for 35–40 minutes, or until the center is just set and the top is golden brown.
Allow the quiche to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 24.6 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1836 mg | 141% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
