Chile Relleno Quiche – Meatless Monday or ANY day of the week!

chile relleno quiche 1I try to follow the idea of Meatless Monday as much as possible. According to the Meatless Monday site, going meatless for at least one day a week is good for your health, good for your pocketbook, and most of all, good for the planet.

Since it’s green chile season in New Mexico, going meatless is actually a bit of a treat at my house.

Here’s what I cooked yesterday. Chile Relleno Quiche came into my life by way of my mother. She loves a new recipe, especially one that’s quick and easy. This is nothing if not quick and easy.

This is also a favorite of mine because it doesn’t require a pie crust. Certainly you can use one if that’s your preference. But because I’m gluten free, I go without.

Layer the bottom of a pie pan with fresh roasted and peeled green chile. If you don’t live in the nirvana that is New Mexico during chile season, use canned. Sorry about your bad luck. Shoot me an email and I’ll give you the connection to folks who can send you fresh, anywhere in the world.

Cover those chiles with grated cheese of your choice. I love asiago cheese, so that’s what I used yesterday. Last week it was Muenster.chile relleno quiche 2

Repeat the layers.

In a bowl, mix four eggs with 1/2 cup of milk and whatever seasonings you like. I put in a bit of chopped garlic, some salt and black pepper.

Bake at 350 degrees or until a toothpick poked in the center comes out clean.

Eat, enjoy, and accept the praise of your fellow diners. This is good stuff.

Happy Meatless Monday to you!


Bunny Terry 505.504.1101

20 Vereda Serena Santa Fe, NM 87508