Chilis Relenos Quiche
A French friend thinks of it as a quiche. She misplaced the recipe I gave her, so she phoned and asked me for the "quiche recipe". After puzzling over that a minute or so, I knew what she wanted. And so the name was born: Chilis Relenos Quiche. This one's for you Claudine.
A tip: I've even made these, chilled them, cut them into smaller bite-sized pieces and served them as finger foods.
How to Make Chilis Relenos Quiche
- Spray an 8 x 8 dish with Pam. Open the cans of whole chilis. Slit them up one side, remove any seeds, and spread them open. Layer 1/2 the chilis in bottom of the casserole dish. Cover with jack cheese.
- On top of that, add another layer chilis and cover that with the sharp cheddar.
- Beat the eggs and milk together, and pour over the chili-cheese mixture.
- Bake at 350 degrees for 45 - 50 minutes; remove from oven and pour your favorite salsa over top. Place it back in the oven for another 10 - 15 minutes. Remove and let set for 5 minutes before cutting into portion size pieces.