Chile Relleno Queso Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 frozen, ubaked 9-in. deep dish pie crust1 TBS olive oil or cooking spray1 bell pepper chopped,seeded1 red pepper chopped, seeded1 yellow pepper chopped, seeded1/4 c of onions3 large eggs1 c of fat free or skim milk1/4 c of whipping cream1/2 tsp salt1 c mozzarella shredded cheese1 c mexican shredded cheese1 chopped and seeded poblano
preheat oven to 375 degrees. prick holes in bottom of pie crust with fork. bake pie crust on baking sheet 10 minutes, or until lightly browned.remove from oven. set aside, leaving on baking sheet. saute peppers and onions in olive oil or cooking spray until tender, approximately 10 minutes. blend eggs, milk, cream and salt. layer mozzarella cheese in pie crust with sauteed veggies. pour egg mixture over until 1/4-inch from top of crust (there may befilling left over, depending on size of eggs). sprinkle mexican cheese on top of quiche. reduce oven heat to 350 degrees. place quiche in oven for 30 minutes or until set. transfer pan to rack and cool 15-30 minutes . makes 8 1/8 servings at 257 calories.
Number of Servings: 8
Recipe submitted by SparkPeople user LEAROY1995.
Number of Servings: 8
Recipe submitted by SparkPeople user LEAROY1995.
Nutritional Info Amount Per Serving
- Calories: 257.2
- Total Fat: 16.1 g
- Cholesterol: 110.7 mg
- Sodium: 420.5 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 0.7 g
- Protein: 14.4 g
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