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Quiche, Chili Rellenos (D, TNT)
Source: "Melting Pot Memories," By Judy Bart Kancigor
Serves: 8

10 eggs
1 pint cottage cheese
1 teaspoon baking powder
1 teaspoon salt
10 drops Tabasco sauce
1/2 cup flour
1 pound Monterey Jack cheese, shredded
1 (7 oz.) can diced green chiles, undrained
1/2 cup butter, melted

Preheat oven to 400°F.

Butter a 9"x13" glass baking dish. Blend first six ingredients in blender. Put cheese, chiles, and butter in a large bowl, add blended mixture, and mix lightly.

Pour into baking dish and bake at 400°F for 15 minutes and then at 350°F for 25 to 30 minutes.

Poster's Notes:
I've been making this brunch dish for years and it always pleases. It's also good as an appetizer cut in small squares. you can even make it a day ahead. Everything goes in the blender so it's really easy.

Yes, the quiche may be frozen. I usually take a few minutes off the baking time if I am planning to do this to allow for reheating. When you take it out of the oven it puffs up but then deflates. It is firm enough to serve as an hors' d'oevre and this is how I usually serve it. As a matter of fact it is listed in the appetizer section of my cookbook with a note: "Great for brunch as well." It is always a big hit. It is just mildly spicy so don't be afraid to use all the chiles. Do not drain. Hope this helps. It's again one of those easy dishes that always pleases.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A