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5 from 3 votes

Chile Relleno Quiche

This cheesy quiche perfectly blends chilies, sausage, cheddar and Monterey jack cheese for a filling delicious breakfast
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast, Brunch
Cuisine: American, French
Keyword: Cheese Quiche, Quiche, 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
  • Add the cooked breakfast sausage to the cooked pie shell.
    6 Ounces Breakfast Sausage
  • 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
  • In a bowl, whisk the eggs and milk together with the salt
    6 Eggs, ¾ Cup Milk, 1 teaspoon Salt
  • Pour the eggs over the cheese/sausage mixture
  • Place in 375° preheated oven
  • Bake for 35 to 40 minutes. Bake until there is a nice golden brown top and the center is no longer jiggly.
  • Enjoy!!!!

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