Crustless Chili Quiche
Yield
4 servingsPrep
15 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
margarine
low-fat, melted |
|
| 2 | teaspoons |
margarine
low-fat, melted |
|
| 1 | tablespoon |
dijon mustard
|
|
| ¼ | teaspoon |
salt
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 1 | cup |
cottage cheese
non-fat |
*
|
| 1 ½ | ounces |
monterey jack cheese
shredded |
|
| ¼ | cup |
green chili peppers, canned
chopped |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| ¼ | cup |
roasted red bell peppers
drained, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 45 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
margarine
low-fat, melted |
|
| 1E+1 | ml |
margarine
low-fat, melted |
|
| 15 | ml |
dijon mustard
|
|
| 1.3 | ml |
salt
|
|
| 3 |
red hot pepper sauce
|
*
|
|
| 237 | ml |
cottage cheese
non-fat |
*
|
| 43.3 | ml/g |
monterey jack cheese
shredded |
|
| 59 | ml |
green chili peppers, canned
chopped |
|
| 15 | ml |
Parmesan cheese
grated |
|
| 59 | 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.
