Old Turner Inn Breakfast Mexican Quiche |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 10 eggs | 1/2 cup all-purpose flour | 1 teaspoon baking powder |
| dash cumin (maximum of 1/4 teaspoon) | dash salt | 2 (4 ounce) cans diced green chiles |
| 2-3 tablespoons chopped fresh cilantro | 1 cup corn | 2 cups cottage cheese (can use low or non-fat version) |
| 4 cups (1 pound) shreded Monterey Jack and/or cheddar cheese | 1/2 cup (1 stick) butter, melted | |
| 1 | Heat oven to 400 degrees. Lightly grease a 13 by 9-inch glass baking dish and set aside. |
| 2 | With an electric mixer beat eggs, and add flour, baking powder, cumin and salt. Stir in chiles, cilantro, corn, cottage cheese, shredded cheese and butter. Pour into prepared baking dish. Bake at 400 degrees for 15 minutes, then reduce oven to 350 degrees and continue to bake for 20-30 minutes, or until a knife inserted near the center comes out clean. |
| 3 | Remove from oven, cool for 5 minutes, and cut into rectangles to serve. |