Revised Green Chili Crustless Quiche

I have played around with the original recipe and came up with a new and improved version of my Green Chili Crustless Quiche.  I hope you like it.



Revised Green Chili Crustless Quiche

Ingredients:
1/4 cup butter
1/4 cup all-purpose flour
5 large eggs
1 cup whole milk
1 cup cottage cheese
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup diced green chili
1 (8 - ounce) package shredded Mexican cheese

Directions:
1. Melt the butter in a medium saucepan on medium.  Whisk in the flour and cook until bubbly.  Stir constantly.  Gradually add in the milk stirring occasionally until the sauce thickens.  Remove from heat and set aside for 15-20 minutes.
2. Preheat the oven to 375 degrees.
3. Butter a quiche pan or an 8-inch deep pie pan.  You can spray with cooking spray if you wish.
4. Combine the cottage cheese, salt, garlic powder, baking powder, ground cumin and cayenne pepper in a small bowl.
5. Beat the eggs in a large mixing bowl.  Slowly add in the cottage cheese mixture.  Slowly add in the milk/flour sauce.
6. Stir in the green chili and Mexican cheese.
7. Pour mixture into the prepared pan.  Bake for 35-40 minutes or until the top is lightly browned.  Insert a knife inserted into the center of the quiche.  It should come out clean.
8. Let rest for 15 minutes and serve.

Serves 6-8

Green Chile Crustless Quiche

As a native New Mexican, I  love my Green Chile.  I eat it in eggs, stews, main courses,  jams, jellies, and even dessert.  It gives a wonderful flavor to foods.

Today, I am posting an easy and quick recipe for a Green Chile Crustless Quiche - a delicious cheesy dish with a southwestern flavor.    Eggs, milk, flour, spices, chopped green chiles, and cheeses are mixed together and poured into a quiche dish or an 8-inch deep-dish pie plate.    The quiche is baked in a 375 F degree oven for about 30 minutes or until golden brown.   I  let  it cool for about 10 minutes then cut and serve.

A great dish for a light dinner or brunch.

Green Chile Crustless Quiche

Ingredients:

5 large eggs
1 cup whole milk
1 cup cottage cheese
1 cup diced green chilies
4 tablespoons flour
1 teaspoon salt
1 teaspoon garlic powder
3/4 teaspoon baking powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (8-ounce) package shredded Mexican cheese

Directions:

1. Preheat oven to 375 F degrees.
2. Lightly spray a quiche pan or an 8-inch deep-dish pie pan.
3. In a large bowl whisk eggs until well blended.  Add the milk, cottage cheese, green chile and mix well.
4. In a small bowl whisk together the flour, salt, garlic powder, baking powder, ground cumin, and cayenne pepper.
5. Stir the flour mixture into the egg mixture.  Mix until there are no lumps.  Add the Mexican cheese and mix until incorporated.
6. Pour the mixture into the prepared pan.
7. Bake until the top is golden and the quiche is set in the center about 30-35 minutes.
8. Cool for about 10 minutes before cutting into wedges.

Serves 6

Asparagus Frittata

I found the best recipe for an Asparagus Frittata on the Simply Recipes website.  It is so easy and absolutely amazing in flavor.  The only change I made was using onion powder instead of sliced scallions.  The family isn't that found of onions.

Not only is this recipe great, I love the fact it is cooked in one pan.  Yeah - hardly any clean up.  Great for busy nights or when you had a long day and you are just low on energy.

This Frittata is great for dinner - just serve it with a salad, or a nice brunch dish.

Asparagus Frittata
From Simply Recipes

Ingredients:
2 tablespoons unsalted butter
1 teaspoon onion powder
1/2 teaspoon salt
1 pound thin spear asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
6 large eggs
3/4 cup cottage cheese
1 Tbsp minced fresh chives
1/4 teaspoon dried tarragon
1 cup shredded Gruyere or Swiss cheese
Directions:
1. Heat butter into a 10-inch oven-proof frying pan over medium heat.
Add asparagus and cook for an additional 3 minutes.
2. Beat the eggs and cottage cheese together, stir in the chives and tarragon.
Pour the egg mixture into the pan and cook until almost set, but still runny on top. While cooking, pre-heat oven broiler.
3. Sprinkle Gruyere cheese over the eggs and put in oven to broil until cheese is melted and browned, and the center is set, about 6 to 8 minutes.
4. Remove pan from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and serve.

Serves 4

Chile Cheese Souffle Squares

A delicious egg bake that is sure to please even the pickiest  of eaters.  I love this recipe because it has a wonderful slightly firm but yet light texture.  The flavors of the cheese, eggs, and green chile work nicely together to make this a very satisfying dish.    This dish is also very versatile as it can be served for breakfast, brunch or for a light dinner.  I served this souffle for dinner and it was perfect.   You  probably have most of the ingredients in your kitchen so it is great to fix if you are in a time crunch.

Chile Cheese Souffle Squares
From Our Best Bites

Ingredients:
8 tablespoons real butter (1 stick)
1/2 cup flour
1 teaspoon baking powder
dash of salt
10 eggs
7 oz can fire roasted green chiles, drained
1 pint (2 cups) cottage cheese
1 lb monterey jack cheese, shredded

Directions:

Slice butter into large chunks and place in a 9×13 pan.  Place pan in oven and preheat to 400 degrees. Whisk together flour, baking powder and salt in a large mixing bowl.  Add 1-2 eggs and whisk mixture until there are no lumps.  Add in remaining eggs and whisk until smooth.  Stir in green chiles, cottage cheese, and jack cheese and stir until just combined.  Remove pan from oven and make sure butter coats bottom of pan.  Pour butter into egg mixture and stir to combine.  Pour mixture into warm pan.  When oven is preheated place pan in oven and cook for 15 minutes.  Reduce heat to 350 and cook for an additional 35-40 minutes, or until top is golden and slightly browned.  Let cool for 10 minutes before slicing into squares and serve.

Serves 6-8