Crustless Green Chile Quiche

Look for jars of roasted red bell peppers in either the produce section of the supermarket or on the shelves near the olives, pickles, and other condiments.

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 107
  • Calories from fat: 0.0%
  • Fat: 3.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.9g
  • Carbohydrate: 6.2g
  • Fiber: 0.5g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 444mg
  • Calcium: 112mg

Ingredients

  • 1 cup egg substitute
  • 2 tablespoons all-purpose flour
  • 2 tablespoons reduced-calorie margarine, melted
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon hot sauce
  • 1 cup fat-free cottage cheese
  • 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
  • 1/4 cup canned chopped green chiles
  • 1/4 cup chopped drained roasted red bell pepper
  • Cooking spray
  • 1 tablespoon grated fresh Parmesan cheese

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine first 5 ingredients in a bowl, stirring well with a wire whisk. Stir in cottage cheese, Monterey Jack cheese, green chiles, and roasted red bell pepper. Pour mixture into a 9-inch pie plate coated with cooking spray; sprinkle with Parmesan cheese.
  3. 3. Bake at 350° for 30 to 32 minutes or until set. Let stand 10 minutes before cutting into wedges.
  4. carbo rating: 5
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