Crustless Chili Cheese Quiche Recipes

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CRUSTLESS CHEESE QUICHE



Crustless Cheese Quiche image

Olives and zesty chilies add dash to the rich flavor of a pie shared by Beverly Gottfried of Candler, North Carolina. With no crust, it's easy to prepare.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 12

2 cups 4% cottage cheese
2 cups shredded Monterey Jack cheese
2 cups shredded cheddar cheese
4 large eggs, lightly beaten
2 tablespoons butter, melted
1 can (4 ounces) chopped green chiles
2 tablespoons chopped ripe olives
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Chopped tomatoes
Additional chopped olives

Steps:

  • In a large bowl, combine the first 7 ingredients. Combine flour, baking powder and salt; add to the cheese mixture and mix well. Transfer to a greased 9-in. pie plate. , Bake at 400° for 15 minutes. Reduce heat to 350° and bake 30 minutes longer or until a knife inserted in the center comes out clean. Garnish with tomatoes and olives.

Nutrition Facts : Calories 362 calories, Fat 25g fat (15g saturated fat), Cholesterol 182mg cholesterol, Sodium 854mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

CRUSTLESS CHILI CHEESE QUICHE



Crustless Chili Cheese Quiche image

Make and share this Crustless Chili Cheese Quiche recipe from Food.com.

Provided by DrGaellon

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

5 large eggs
1 cup fat-free cottage cheese, drained in a strainer for 1 hr
2 cups shredded reduced-fat monterey jack cheese
1 cup canned green chili pepper
1/2 cup diced green bell peppers or 1/2 cup red bell pepper
1/2 cup chopped mushroom
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 400°F
  • Combine eggs, drained cottage cheese, shredded cheese, chilis, peppers, mushrooms, flour, and baking powder and beat until smooth with a wire whisk. Pour into a well-greased quiche pan.
  • Bake for 10 minutes.
  • Remove from oven and garnish with 8 small tomato slices placed evenly around quiche.
  • Return to oven, reduce temperature to 350°F and bake 20 minutes longer.
  • Cut into wedges and serve at once.

Nutrition Facts : Calories 179.9, Fat 7, SaturatedFat 3, Cholesterol 185.8, Sodium 324.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.6, Protein 19.9

GREEN CHILE QUICHE



Green Chile Quiche image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 large eggs
1 cup milk
1/3 cup heavy cream
Kosher salt and freshly ground pepper
2 scallions, finely chopped
1 4.25-ounce can chopped green chiles, drained
1/2 cup grated pepper jack cheese (about 2 ounces)
1 frozen 9-inch deep-dish piecrust, thawed
Paprika, for sprinkling
1 5-ounce package mixed salad greens (about 8 cups)
2 tablespoons extra-virgin olive oil
Juice of 1 lemon

Steps:

  • Position a rack in the upper third of the oven; set a baking sheet on the rack and preheat to 400 degrees F.
  • Whisk the eggs, milk, heavy cream, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl. Whisk in the scallions,chiles and cheese. Pour the mixture into the piecrust and sprinkle with paprika. Place on the hot baking sheet in the oven and bakeuntil golden brown and set, 25 to 30 minutes.
  • Toss the salad greens in a large bowl with the olive oil and lemon juice; season with salt and pepper. Cut the quiche into wedges and serve with the salad.

Nutrition Facts : Calories 570 calorie, Fat 39 grams, SaturatedFat 17 grams, Cholesterol 273 milligrams, Sodium 747 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 14 grams

CHILI & CHEESE CRUSTLESS QUICHE



Chili & Cheese Crustless Quiche image

This filling Tex-Mex egg casserole is perfect for any meal of the day. I add a salad and dinner is on! -Gail Watkins, Norwalk, Califiornia

Provided by Taste of Home

Categories     Brunch     Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 13

3 corn tortillas (6 inches)
2 cans (4 ounces each) whole green chiles
1 can (15 ounces) chili con carne
1-1/2 cups shredded cheddar cheese, divided
4 large eggs
1-1/2 cups 2% milk
1 cup biscuit/baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot pepper sauce, optional
1 can (4 ounces) chopped green chiles
2 medium tomatoes, sliced
Sour cream, optional

Steps:

  • In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese., In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes., Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.

Nutrition Facts : Calories 420 calories, Fat 24g fat (11g saturated fat), Cholesterol 182mg cholesterol, Sodium 1034mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.

EGG & GREEN CHILI PEPPER SOUFFLE (OR CRUSTLESS QUICHE/TART)



Egg & Green Chili Pepper Souffle (Or Crustless Quiche/Tart) image

A very nice main course for brunch or dinner. Try it, you are sure to love it! These simple ingredients are an incredible blend of flavors.

Provided by HelenG

Categories     Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup butter, melted
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
10 large eggs
1 lb low-fat small-curd cottage cheese
8 ounces canned diced green chiles
8 ounces monterey jack cheese, shredded

Steps:

  • Preheat oven to 350°F.
  • Combine first four ingredients.
  • In separate bowl, beat eggs and combine remaining ingredients.
  • Fold mixtures together.
  • Pour into prepared 11x13 dish. Or use two round pie dishes for the quiche/tart effect.
  • Bake for 40 minutes or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 391.5, Fat 28.1, SaturatedFat 15.7, Cholesterol 326.2, Sodium 1010.4, Carbohydrate 10.2, Fiber 0.7, Sugar 0.8, Protein 24.1

CHEESE AND CHILE QUICHE



Cheese and Chile Quiche image

Mexican crema and Monterey Jack are blended here to create an almost impossibly creamy quiche. The strips of roasted poblano chile floating on top of the custard make for a beautiful savory pie, great for brunch or a light supper.

Categories     Cheese     Dairy     Egg     Pepper     Brunch     Bake     Cinco de Mayo     Lunch     Monterey Jack     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 13

pastry dough
1 large garlic clove
3/4 teaspoon salt
1 lb poblano chiles (about 4 large), roasted and peeled
6 large eggs
1 cup whole milk
1/2 cup Mexican crema or heavy cream
2 tablespoons finely grated white onion (using small teardrop holes of a box grater)
1/2 teaspoon black pepper
1/2 lb Monterey Jack cheese, coarsely grated (2 1/2 to 3 cups)
Special equipment:
a 9-inch (2-inch deep) round fluted tart pan with removable bottom; pie weights or raw rice
pie weights or raw rice

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Roll out dough into a 13-inch round on a lightly floured surface with a floured rolling pin. Fit dough into tart pan, without stretching, letting excess dough hang over edge. Fold overhang inward and press against side of pan to reinforce edge. Prick bottom all over with a fork. Chill until firm, about 30 minutes.
  • Line shell with foil or parchment paper and fill with pie weights. Bake until pastry is set and pale golden along rim, 20 to 25 minutes.
  • Carefully remove foil and weights and bake shell until deep golden all over, 15 to 20 minutes more. Put tart pan in a shallow baking pan. Leave oven on.
  • Mince garlic and mash to a paste with salt using side of a large knife.
  • Discard seeds, ribs, and stems from chiles, then pat dry if necessary and cut into 1/3-inch-wide strips.
  • Whisk together eggs, milk, crema, onion, garlic paste, and pepper in a large bowl until just combined, then pour into baked tart shell.
  • Sprinkle cheese and chiles over custard (chiles will sink slightly) and bake until custard is just set, 50 to 60 minutes. (Center will jiggle slightly; filling will continue to set as it cools.)
  • Transfer quiche in pan to a rack to cool at least 20 minutes before serving.
  • To remove side of tart pan, center a large can under pan and let side of pan drop. Serve warm or at room temperature.

CRUSTLESS QUICHE LORI-IANE



Crustless Quiche Lori-iane image

This quiche was an experiment in the making, I'm happy I jotted down my ingredients! Excellent for Atkins Diet menus!

Provided by LBURDICK

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h15m

Yield 6

Number Of Ingredients 13

4 eggs
1 (16 ounce) container sour cream
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded Cheddar cheese
½ cup crumbled feta cheese
½ cup shredded Parmesan cheese
½ cup chopped onion
½ cup chopped tomato
1 (4 ounce) can canned chopped green chiles, drained
1 teaspoon minced garlic
1 teaspoon ground cumin
1 tablespoon paprika
¼ teaspoon cayenne pepper

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
  • Beat eggs in a large bowl. Whisk in the sour cream; mix until smooth. Mix in the spinach, Cheddar cheese, feta cheese, Parmesan cheese, onion, tomato, green chiles, garlic, cumin, paprika, and cayenne pepper.
  • Pour the egg mixture into the prepared pie plate. Set pie plate on a baking sheet. Bake quiche until a knife inserted into the center comes out clean, about 1 hour.

Nutrition Facts : Calories 401 calories, Carbohydrate 10.6 g, Cholesterol 201.7 mg, Fat 32.4 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 19.2 g, Sodium 796.4 mg, Sugar 3.4 g

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