South of the Border Crustless Quiche
6 eggs
2 Tablespoons all-purpose flour
2 cups cottage cheese
1 cup shredded Monterey Jack cheese
1/4 cup (1/2 stick) butter, melted
1 can (4 ounces) chopped green chiles, drained
salsa and sour cream on the side
Preheat oven to 375- In a large bowl, beat eggs. Add flour. Mix in cheese, butter and chiles. Pour into a greased 10 inch pie plate. Bake for 30 minutes, or until center is set. Serve with salsa and sour cream.
This was a pretty good alternative to quiche in the morning. I think I would make it if we happened to have extra cottage cheese and jack cheese to use up. But I don't know if I would intentionally put the ingredients on our grocery list just to make it again. I have other breakfast items that I love more. (can't wait to share next weeks! It is perfect for fall!)
It did take longer to cook than expected. It kind of cooked up more like scrambled eggs but had a looser texture. So at least 3 of our family rolled it up into a tortilla, and devoured it. I would say this was much better than last Thursdays big fail of angel eggs! We did not have to pull out cereal as a last resort! It was eaten all up.
2 comments:
I love quiche, and you had me 'til the peppers. :)
These are my favorite kind of breakfast recipes. I kind of do this one, but for dinner with chiken in it and use bisquick. I like the green chili's, sorry Kristie.
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