Rec: Egg and Green Chile Bake - tested - xpost

[Guest guest]

Hi all

 

I've made (and posted) others like this. This one I made for the first

time today -- hurrying before I have to take this sweet little book back to

the library. The recipes in it are from bed and breadfast inns all over

the USA. This is a very tasty recipe. As I noted in the recipe, I used

lowfat filling materials and less cheese. I used full fat cheese and

butter. <oh sigh> And had no Jack cheese, so used Harvarti. YEOW, it was

good. My son was here and we three had a lovely noon brunch with lots of

this quiche-like dish left over for another meal. (I forgot to mention in

the recipe that we also had green cabbage/carrot, dill pickle, smoked

cheddar salad..my hus's contribution and invention. So good and almost

healthy. Egads!)

 

Brenda Adams

 

 

* Exported from MasterCook *

 

Egg & Green Chile Bake ( " Sunflower Special) - TNT Keeper

 

Recipe By :Cinnamon Mornings, by Pamela Lanier

Serving Size : 6 Preparation Time :0:00

Categories : Eggs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 eggs

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon chili powder

1 cup cottage cheese -- (I use lowfat)

1/2 pound Monterey jack cheese -- grated **

1/4 cup butter -- melted

1/2 cup sour cream -- (I use lowfat)

1 (4 ounce can) diced green chiles -- drained

Garnish: dollops of sour cream

 

** Cheese: I used less cheese, about 1/4 lb. I had no cheese in house

except sliced Havarti - cut into smaller pieces more like cubes, it worked

fine. (Comparing it to similar dishes I make regularly, I couldn't tell the

difference in cheese or amount of it. Still yummy and melty cheesy.)

 

Preheat oven to 350 degrees F.

 

Beat eggs. (I did this by hand using whisk.) Add remaining ingredients,

beating after each addition. Pour into 6 buttered ramekins. Bake 30

minutes. Serve immediately with a dollop of sour cream. Serves 6.

 

Kitchen-tested by Brenda Adams; xpost tnt, veg-rec, mc-rec recipe lists

12/2/00.

 

Description:

" A crustless green chile quiche type dish. Good! "

Source:

" Served at Big Yellow Sunflower Bed & Breakfast, Angwin, Ca. (1 room

B & B) "

 

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NOTES : Similar to another crustless egg/green chili dish that I make and

love. This one is light and tasty. I used low-fat cottage cheese and sour

cream. I had no Jack cheese, so I used about 1/4 of lb of sliced Harvarti

cheese, diced up. (6 minutes into the baking, I realized I'd forgotten to

add the melted butter. No matter. Added it and started timing over.) I

baked in a full sized, deep dish ceramic pie pan (not sure what size) and

so, I needed to bake longer than the 30 minutes that's called for. (I

sprayed the pan with PAM.) I added about 10 minutes to the 30 minutes

cooking time (what with the mistaken 6 at the beginning). So, if using one

pan, I'd start out timing at 30 min and add 5 minute increments if

needed. I let the top brown just a bit a the edges before removing from

oven (and inserted a kitchen knife that came out clean). A lovely

breakfast/brunch dish alongside fried yellow new pototoes (fried in mostly

olive oil with onions, and two colors of bell peppers - sprinkled with

pinches of dried Mexican oregano and thyme) and warm bread - fresh (renewed

by nuking for 20 seconds) French baguette slices. Served Jeff & Jerry & I

and left plenty for 3 more people or another meal. ~ Brenda Adams (12/2/00)