Chile quiche with phyllo crust

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 187.8
  • Total Fat: 6.2 g
  • Cholesterol: 188.5 mg
  • Sodium: 419.7 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 0.9 g
  • Protein: 13.3 g

View full nutritional breakdown of Chile quiche with phyllo crust calories by ingredient
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Number of Servings: 4


    5 sheets phyllo dough* (Athens brand, 9"x14" sheets)
    1 Tbsp flour*
    1/2 tsp chili powder
    1/2 tsp cumin
    1/2 tsp dried onion
    salt & pepper
    3 roasted, seeded, & peeled Hatch chiles, chopped (use fewer if you don't want it really hot!)
    salt & pepper to taste
    1 cup fat free half & half
    4 eggs
    2 oz fat free shredded cheese (mozzarella, cheddar, or a mix)


Spray pie pan with non-stick spray. Layer phyllo dough into pan, spraying each layer before adding the next. Sprinkle with salt & pepper, chile powder, cumin, dried minced onion, and flour.

Chop roasted, seeded, & peeled hatch chiles.

Sprinkle chiles over the pie shell. Whisk the half & half and eggs in a bowl until blended and pour over the chiles, top with shredded cheese.

Bake at 425 for 15 minutes. Reduce the heat to 300. Bake for 15 minutes longer. Let stand for 10 minutes before serving. Slice into 4 wedges and serve.

Serving Size: Makes 4 servings

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