Chili Quiche
Yield
8 servingsPrep
15 minCook
55 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 10 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | x |
salt
to taste |
*
|
| 8 | ounces |
green chili peppers
chopped |
|
| 1 | pint |
cottage cheese
small curd |
*
|
| 1 | pound |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 1E+1 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | x |
salt
to taste |
*
|
| 231.2 | ml/g |
green chili peppers
chopped |
|
| 473 | ml |
cottage cheese
small curd |
*
|
| 453.6 | g |
monterey jack cheese
grated |
|
Directions
Melt butter in 9x13 inch pan in oven.
Beat eggs lightly.
Add flour, baking powder and salt, mix well.
Add melted butter, cottage cheese, cheeses and peppers.
Bake 400℉ (200℃). for15 minutes, then 350℉ (180℃). for 35 to 40 minutes, or until firm.
May be frozen and reheated.
