Mexican Quiche
Here is a great brunch or dinner dish made with eggs, cheese, and green chilies.
Mexican Quiche
15 eggs
1/2 cup flour
1 tsp. baking powder
1/2 lb. grated cheddar cheese
1/2 lb. grated Monterrey Jack cheese
2 cups cottage cheese
1 7-oz. can chopped green chilies
Salsa, sour cream, and chopped green onions for topping
In a large bowl wisk together the eggs, flour, and baking powder. Stir well. Mix in the cheeses and green chilies. Pour into a greased 9 x 13" baking pan. Bake at 350 degrees for 40-45 minutes or until center is done. (Test by inserting a knife--if it comes out cleanly it is done.) Cut into squares and serve with toppings. Serves 12.
Tiffany's Notes: This recipe is very similar to the Green Chile Quiche recipe Becky posted a short while ago. This one has cottage cheese instead of milk and about double the number of eggs. It makes a big batch!
I first had this recipe at a Relief Society cooking class. It is so tasty! It would make a great dish for a brunch--I can see it served well with muffins or cinnamon rolls. I've usually served it for dinner with tortillas chips or other Mexican side dishes. (One daughter wrapped a piece up in a tortilla to make something similar to a breakfast burrito.)
This time I made the recipe with 12 eggs instead of 15 and slightly less cheese and it worked out just fine (it took a bit less than 45 minutes to bake). The prep work is quite easy. In the past I've made it with a package of "Mexican Blend" flavored cheeses--that worked well. Or, you can use the cheese you have on hand. Here is is just out of the oven--
Mexican Quiche
15 eggs
1/2 cup flour
1 tsp. baking powder
1/2 lb. grated cheddar cheese
1/2 lb. grated Monterrey Jack cheese
2 cups cottage cheese
1 7-oz. can chopped green chilies
Salsa, sour cream, and chopped green onions for topping
In a large bowl wisk together the eggs, flour, and baking powder. Stir well. Mix in the cheeses and green chilies. Pour into a greased 9 x 13" baking pan. Bake at 350 degrees for 40-45 minutes or until center is done. (Test by inserting a knife--if it comes out cleanly it is done.) Cut into squares and serve with toppings. Serves 12.
Tiffany's Notes: This recipe is very similar to the Green Chile Quiche recipe Becky posted a short while ago. This one has cottage cheese instead of milk and about double the number of eggs. It makes a big batch!
I first had this recipe at a Relief Society cooking class. It is so tasty! It would make a great dish for a brunch--I can see it served well with muffins or cinnamon rolls. I've usually served it for dinner with tortillas chips or other Mexican side dishes. (One daughter wrapped a piece up in a tortilla to make something similar to a breakfast burrito.)
This time I made the recipe with 12 eggs instead of 15 and slightly less cheese and it worked out just fine (it took a bit less than 45 minutes to bake). The prep work is quite easy. In the past I've made it with a package of "Mexican Blend" flavored cheeses--that worked well. Or, you can use the cheese you have on hand. Here is is just out of the oven--
Comments
Post a Comment