Buttery quiches filled with fresh vegetables and a blend of eggs and cheese are perfect for chilly fall days. And Pam Pressly’s version is no exception. The Beachwood, Ohio reader relies on eggs, butter and Monterrey Jack cheese to give the dish rich flavor and a light texture.
Monterey Quiche
Monterey Quiche
Prep Time
15 min
Cook Time
40 min
Yield
2 quiches (6 servings each)
Ingredients
- 10 large eggs
- 4 cups shredded Monterey Jack cheese
- 2 cups 4% cottage cheese
- 2 cans (4 ounces each) chopped green chiles
- 1/2 cup butter, melted
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Dash salt
- 2 unbaked deep-dish pastry shells (9 inches)
Directions
- In a large bowl, combine the first 8 ingredients. Pour into pastry shells.
- Bake at 400° for 10 minutes. Reduce heat to 350°; bake 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 452 calories, 32g fat (16g saturated fat), 239mg cholesterol, 692mg sodium, 22g carbohydrate (2g sugars, 0 fiber), 21g protein.
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