I love this Chile Rellenos Quiche because it’s comforting, flavorful, and incredibly easy to prepare. It’s a go-to recipe when I want something that feels homemade and satisfying without spending hours in the kitchen. The combination of roasted chiles, eggs, and cheese makes it a crowd-pleaser every time.

Prep: 25 min.. Bake: 35 min. Makes: 6 servings 

Dough for single-crust pie

2 TBSP cornmeal

1½ cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

1 can (4oz.) chopped green chiles

3 large eggs, room temperature 

4 cups sour cream 

1 Tbsp. minced fresh cilantro

2 to 4 drops hot pepper sauce, optional

On a lightly floured surface, roll the dough into a 1/8-inch-thick circle, then transfer it to a 9-inch pie plate. Trim the crust to ½ inch beyond the rim of the plate; flute the edge. Refrigerate 30 minutes. 

Preheat oven to 450° 

Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.

Sprinkle cornmeal over the bottom of the crust. 

In a small bowl, combine cheeses; set aside ½ cup for topping. Add chiles to the cheese mixture; sprinkle into the crust. 

In a small bowl, whisk the eggs, sour cream, cilantro, and, if desired, hot pepper sauce. Pour into the crust; sprinkle with the reserved cheese mixture.

Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let it stand 5 minutes before cutting.

Freeze option: Cover and freeze unbaked quiche. To use, remove from the freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Place the quiche on a baking sheet; cover the edge loosely with foil. Bake as directed, increasing the bake time as needed until a knife inserted in the center comes out clean.