Chile Rellenos Quiche

We are breakfast lovers!!! If I’m gonna miss a meal (no one has ever seen either of us miss a meal) it isn’t going to be breakfast. Now, do I eat strange things for breakfast…. sometimes. Well, if you consider pizza or spicy pasta strange, than yes, I eat strange things. I figure if it’s ok to have breakfast for dinner why can’t we have dinner for breakfast! Usually, we have dishes like blueberry pancakes, corned beef hash, poached eggs, Spinach sausage mushroom quiche, Air Fruer French toast, or our favorite winter breakfast is baked chile rellenos. Well, now we have this new favorite any time of the year breakfast Chile Rellenos Quiche!!

How to make Chile Rellenos Quiche

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Having quiche for breakfast is one of those easy, quick, satisfying breakfasts that fills you up. We like to make extra chile rellenos quiche so we have a quick heat up breakfast later in the week. Now this isn’t a classic quiche. We don’t use cream or Gruyere cheese and, most of the time, we make it a crustless quiche. Which is really good and does save calories. I don’t miss the crust but, I have to admit, sometimes I just really want one with the flaky crust. It’s all in what you’re feeling….and if you have pie crust or not.😁 Look how fluffy the crust less quiche comes out.

Easy steps if using crust

If using a crust prick the crust with a fork to keep it from puffing up. Bake the crust until lightly golden brown, about 10 to 15 minutes. Skip this step if making a crustless chile rellenos quiche.

Prepare the Chile Rellenos quiche filling

While the crust is cooking prepare the chile rellenos quiche filling. Put the eggs in a large bowl. I find it’s easier to work with the eggs if they have been brought to room temperature. So, if you have time get the eggs out about 30 minutes before using them. Once the white and yellow part of the eggs are whisked together add the milk.

Cook the breakfast sausage in a sauté pan. We use a spicy breakfast sausage but mild sausage is also delicious with the chile rellenos quiche.

Shred the cheeses. We use pepper jack and a sharp cheddar cheese but you can also use your favorite cheeses. I have found that a Monterey jack, mild cheddar or Colby cheese also works great in this recipe.

Building the quiche

Using Crust for the Chile Relleno Quiche

Place the cooked breakfast sausage in the bottom of the crust. Then add the Anaheim or hatch chiles on top of the sausage. Mix the cheeses and place on top of the chiles. Pour the egg and milk mixture over the cheese. Pour this slowly so it doesn’t spill out. Place in a 350 degree oven and bake for 35 to 40 minutes or until the eggs are completely cooked

For crustless quiche

Spray the pie dish with your favorite cooking spray. We like to use butter spray or olive oil spray.

The prep steps are the same for a crust or crustless quiche. Actually building the quiche is also the same. It just saves time and calories by going crustless!

Spray the pie dish, place the cooked sausage in the pie dish. Top with the chiles and then the cheeses. Pour the egg mixture around the sides of the pie dish. Place in the oven at 350 degrees for 35 to 40 minutes.

The final Step is the same if it is crust or crustless

My favorite step of any recipe. Eat and ENJOY!!!!!

For this quiche we use canned hatch chiles. Usually we use fresh chiles from the summer that we have roasted and frozen. This recipe works great if using fresh or canned chiles. Bottom line this is a great quiche!!!

If you want to know an easy no fail way to char chile peppers click here.

Crustless Chile Relleno Quiche

This crustless quiche perfectly blends chilies, sausage, cheddar and Monterey jack cheese for a filling delicious breakfast

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Course: Breakfast, Brunch Cuisine: American, French Keyword: Cheese Quiche, Quiche, Spinach Quiche
Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes
Servings: 6 Servings
Calories: 355kcal
Author: Belly Laugh Living

Ingredients6 Ounces Breakfast Sausage1 Cup Hatch Peppers or Anaheim Peppers6 Ounces Monterey Jack or Pepper Jack Grated4 Ounces Cheddar Cheese Grated6 Eggs We use jumbo Eggs3/4 Cup Milk We use 1%1 teaspoon Salt
InstructionsPreheat oven to 375 degrees. Spray the pie pan with cooking spray. We used butter spray or olive oil spray. Add the cooked breakfast sausage to the baking dish. 6 Ounces Breakfast Sausage Spread the chile peppers on top of the sausage1 Cup Hatch Peppers Add the grated cheese on top of the sausage and peppers6 Ounces Monterey Jack or Pepper Jack, 4 Ounces Cheddar Cheese In a bowl, whisk the eggs and milk together with the salt 6 Eggs, 3/4 Cup Milk, 1 teaspoon Salt Pour the eggs over the cheese/sausage mixture Place the quiche in the oven. Bake for 35 to 40 minutes. Bake until the top is nice golden brown and no longer jiggly in the middle. Enjoy!!!!

Tried this recipe? We’d love to hear from you!Mention @bellylaughliving or tag #bellylaughliving!
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Chile Relleno Quiche

This cheesy quiche perfectly blends chilies, sausage, cheddar and Monterey jack cheese for a filling delicious breakfast

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Ingredients1 Deep Dish Pie Crust Optional 6 Ounces Breakfast Sausage1 Cup Hatch Peppers or Anaheim Peppers6 Ounces Monterey Jack or Pepper Jack Grated4 Ounces Cheddar Cheese Grated6 Eggs We use jumbo Eggs3/4 Cup Milk We use 1%1 teaspoon Salt
InstructionsBake pie crust according to package directions. Preheat oven to 375 degrees1 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 sausage1 Cup Hatch Peppers Add the grated cheese on top of the sausage and peppers6 Ounces Monterey Jack or Pepper Jack, 4 Ounces Cheddar Cheese In a bowl, whisk the eggs and milk together with the salt 6 Eggs, 3/4 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!!!!

Tried this recipe? We’d love to hear from you!Mention @bellylaughliving or tag #bellylaughliving!
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