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Crustless Chili Quiche

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Submitted by joanne

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

60 min

Ingredients

4 4
LARGE LARGE EGGS
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML MARGARINE
low-fat, melted
2 1E+1
TEASPOONS ML MARGARINE
low-fat, melted
1 15
TABLESPOON ML DIJON MUSTARD
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML COTTAGE CHEESE
non-fat *
1 ½ 43.3
OUNCES ML/G MONTEREY JACK CHEESE
shredded
¼ 59
1 15
TABLESPOON ML PARMESAN CHEESE
grated
¼ 59
CUP ML ROASTED RED BELL PEPPERS
drained, chopped

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 190 70% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 217mg 72%
Sodium 443mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 18g
Vitamin A 19% Vitamin C 25%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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