4 ounces cheddar cheese, shredded
8 ounces Monterey jack cheese, shredded
4 ounce can chopped green chiles
3-4 eggs (see notes below)
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
Put the cheeses in a greased 9-10" pie plate. Scatter the chiles evenly over the cheese. In a medium bowl, beat the eggs, cream and seasonings; pour evenly over the cheese and chiles. Bake at 350º for 35-40 minutes, or until a knife inserted in the center comes out clean and the top is nicely browned. Let stand 15 minutes before cutting.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 407 Calories; 36g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 305 Calories; 27g Fat; 14g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
This is very similar to the Mexican Quiche, but has more cheese and more cream. The result is more custardy and is nice that way, but I think it could use another egg to thicken it a bit more or use slightly less cream. Mine took 40 minutes for the center to get barely set and the bottom was starting to get too brown.
UPDATE: I made it with 4 eggs and it seemed to set better. I also reserved the 4 ounces of cheddar this time and sprinkled it over the top before baking.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.