Is quiche a dinner or breakfast food? I always grew up eating quiche for breakfast on special occasions like Christmas, Easter, or when someone was visiting from out of town. But my husband grew up eating it for dinner since his mom and dad are vegetarians. One of the first meals I ate at my mom-in-love’s house was this Green Chile Cheese Quiche. I remember thinking, “Why have I only ever eaten this for breakfast?” I’m so glad my mom-in-love was willing to share the recipe with me because since then, which was more than 10 years ago now, we regularly eat this meal…for breakfast, lunch, and dinner!
You’ll need to start with 10 eggs. My friend gifted these beauties to me a couple of weeks ago since her chickens are laying more eggs than she and her family can eat. I like having friends with chickens. Anyone have a cow? ::wink,wink::
Beat the eggs in a large bowl with a whisk. Then add in 1/2 cup of flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder.
Next, drop in an 8 oz can of chopped green chiles and 2 cups of fat free cottage cheese.
Add in 16 oz of shredded colby jack cheese and 1/2 cup of chopped white onion. You can use any kind of cheese, really, but I think colby jack or mozzarella tastes best.
When everything is well mixed, pour it into a 13×9 glass pan. You can also put it in 2 deep dish pie crusts if you prefer your chile cheese quiche to have a crust.
Bake the chile cheese quiche at 400 degrees for 15 minutes and then turn the oven down to 350 degrees. Bake it for an additional 35-40 minutes. When you pull it out of the oven, let it sit for a few minutes to cool and firm up.
I cut square pieces and top the chile cheese quiche with homemade pico de gallo. To make this I follow my Homemade Cilantro-Lime Salsa recipe except I use whole tomatoes and don’t use the food processor. I leave all the ingredients in a small chopped form and occasionally mash it if I want a little more juice.
This is a great entree for an easy dinner but it also doubles as a special breakfast meal. I have even served this chile cheese quiche to the ladies in my women’s Bible Study and it is always gone by the end of the morning. For more easy dinner ideas, check out my Crockpot Meals and my 30 Minute Dinners. You can also check out my numerous Pinterest boards. Happy cooking y’all!
- 10 eggs
- ½ cup flour
- ½ tsp salt
- 1 tsp baking powder
- 8 oz can chopped green chiles
- 2 cups fat free cottage cheese
- 16 oz shredded colby jack cheese
- ½ cup chopped onion
- Optional: pico de gallo for topping
- Heat the oven to 400 degrees.
- Beat the eggs with a whisk in a large bowl and add the flour, salt, and baking powder.
- Add in the chiles and cottage cheese and blend well.
- Mix in the shredded cheese and onions.
- Pour all ingredients into a 13x9 glass pan or two 9 inch round pans.
- Bake at 400 degrees for 15 minutes then turn the temperature down to 350 and bake 35-40 minutes more.
- Let cool 5-10 minutes before cutting.
- Top with homemade pico de gallo.