Crustless Chili Quiche
Submitted by joanne
Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
60 minAll the good stuff of a loaded quiche, none of the pastry guilt.
This crustless version swaps heavy cream for nonfat cottage cheese and keeps things punchy with chopped green chilies, roasted red peppers, a smear of Dijon, and a few dashes of hot sauce.
Monterey Jack melts through the filling while a dusting of Parmesan crisps up on top.
It’s lighter than your typical brunch quiche but doesn’t taste like a compromise. Good for Weight Watchers plans or anyone watching their intake without wanting to eat something boring.
Pro Tips
- Let the quiche rest a full 10 minutes after baking so it sets up and slices cleanly
- Blot the roasted red peppers dry before adding them to prevent a watery filling
- Bump up the hot sauce if you like real heat; three dashes is mild
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray a 9 inch pie plate with nonstick spray.
In a medium bowl, lightly beat eggs.
Whisk in flour, margarine, mustard, salt and pepper sauce.
Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper.
Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese.
Bake 20 to 30 minutes, until filling is set and top is golden.
Let stand 10 minutes before cutting into quarters.
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