This is like a crustless quiche that is great for appetizers or brunch. For appetizers, chill and cut into small squares. Serve just out of the oven for brunch. You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)… but this very basic recipe is a great stand-by.
Roasted Chile Cheese (Crustless Quiche)
- 1/2 cup flour
- 1/2 teasp salt
- 10 eggs
- 4 cups, blend of shredded Guyeure, white and yellow cheddar cheeses (vary depending on how cheesy and rich you want this)
- 1 teaspoon baking powder
- 2 cups cottage cheese
- 1/4 cup butter. Melted
- 8-12 ounces diced roasted Anaheim chiles (I use roasted chiles from www.newmexicanconnection.com – vary the chiles depending on how much heat you want.) You can also find good quality frozen (roasted and chopped) in the freezer section when it’s off-season
Preheat oven to 350 degrees. In a medium bowl, beat eggs until light and
lemon colored. Add remaining ingredients and blend until smooth.
Pour into a lightly buttered 9 x 13 baking pan and bake 35-45 minutes or until top is browned
If you love chiles… check out this recipe for Stuffed Anaheim Peppers