Ingredients for Crustless Chili Cheese Quiche
- 4 large eggs
- Fat Free Cottage Cheese
- Reduced Fat Monterey Jack Cheese
- Green Chili Pepper
- Green Bell Peppers
- Mushroom
- All Purpose Flour
- 1 teaspoon baking powder
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How to Make Crustless Chili Cheese Quiche
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 4 large eggs.
- Stir in 1 cup (225g) drained cottage cheese.
- Add 1 cup (100g) shredded cheddar cheese (or your favorite blend).
- Gently fold in 1/2 cup (70g) canned chili (drained), 1/2 cup (75g) chopped bell peppers, 1/2 cup (75g) sliced mushrooms.
- Whisk in 2 tablespoons all-purpose flour and 1 teaspoon baking powder until just combined. Do not overmix.
- Pour batter into a well-greased 9-inch pie plate or quiche dish.
- Bake for 10 minutes.
- Remove from oven and garnish with 8 small tomato slices, evenly spaced around the edge of the quiche.
- Reduce oven temperature to 350°F (175°C).
- Bake for another 20 minutes, or until the quiche is set and golden brown.
- Let cool slightly before cutting into wedges and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
15g
Carbs
2g