Best 2 Crustless Chili Cheese Quiche Recipes

Embark on a culinary journey with our delectable exploration of the "Crustless Chili Cheese Quiche", a tantalizing dish that harmonizes the zest of chili and the richness of cheese. This protein-packed entree combines the best of both worlds, delivering a symphony of flavors that will ignite your taste buds. Perfect for breakfast, brunch, lunch or even a light dinner, the crustless chili cheese quiche is a versatile dish that can be easily customized to suit your preferences. With its creamy texture and the tantalizing aroma of chili and cheese, this quiche is sure to become a family favorite. Get ready to indulge in a heavenly culinary delight, as we guide you through the steps of creating this delectable masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI & CHEESE CRUSTLESS QUICHE

Chili & Cheese Crustless Quiche image

This filling Tex-Mex egg casserole is perfect for any meal of the day. I add a salad and dinner is on! -Gail Watkins, Norwalk, Califiornia

Provided by Taste of Home

Categories Brunch Dinner

Time 3h15m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

3 corn tortillas (6 inches)
2 cans (4 ounces each) whole green chiles
1 can (15 ounces) chili con carne
1-1/2 cups shredded cheddar cheese, divided
4 large eggs
1-1/2 cups 2% milk
1 cup biscuit/baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon hot pepper sauce, optional
1 can (4 ounces) chopped green chiles
2 medium tomatoes, sliced
Sour cream, optional

Steps:

In a greased 4- or 5-qt. slow cooker, layer tortillas, whole green chiles, chili con carne and 1 cup cheese., In a small bowl, whisk eggs, milk, biscuit mix, salt, pepper and, if desired, pepper sauce until blended; pour into slow cooker. Top with chopped green chiles and tomatoes., Cook, covered, on low until a thermometer reads 160°, 3-4 hours, sprinkling with remaining cheese during the last 30 minutes of cooking. Turn off slow cooker; remove insert. Let stand 15 minutes before serving. If desired, top with sour cream.

Nutrition Facts : Calories 420 calories, Fat 24g fat (11g saturated fat), Cholesterol 182mg cholesterol, Sodium 1034mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.

CRUSTLESS CHILI CHEESE QUICHE

Crustless Chili Cheese Quiche image

Make and share this Crustless Chili Cheese Quiche recipe from Food.com.

Provided by DrGaellon

Categories Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 large eggs
1 cup fat-free cottage cheese, drained in a strainer for 1 hr
2 cups shredded reduced-fat monterey jack cheese
1 cup canned green chili pepper
1/2 cup diced green bell peppers or 1/2 cup red bell pepper
1/2 cup chopped mushroom
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Steps:

Preheat oven to 400°F
Combine eggs, drained cottage cheese, shredded cheese, chilis, peppers, mushrooms, flour, and baking powder and beat until smooth with a wire whisk. Pour into a well-greased quiche pan.
Bake for 10 minutes.
Remove from oven and garnish with 8 small tomato slices placed evenly around quiche.
Return to oven, reduce temperature to 350°F and bake 20 minutes longer.
Cut into wedges and serve at once.

Nutrition Facts : Calories 179.9, Fat 7, SaturatedFat 3, Cholesterol 185.8, Sodium 324.8, Carbohydrate 8.7, Fiber 0.8, Sugar 2.6, Protein 19.9

Tips:

For a creamier quiche, use whole milk or half-and-half instead of skim milk.
If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the phyllo dough so that it doesn't hang over the sides of the pan.
To make the quiche ahead of time, bake it according to the recipe instructions, then let it cool completely. Wrap the quiche tightly in plastic wrap and refrigerate for up to 3 days. When you're ready to serve, reheat the quiche in a 350°F oven for about 30 minutes, or until it's warmed through.
You can also freeze the quiche for up to 2 months. To freeze, bake the quiche according to the recipe instructions, then let it cool completely. Wrap the quiche tightly in plastic wrap and then in aluminum foil. Place the quiche in a freezer-safe bag and freeze for up to 2 months. When you're ready to serve, thaw the quiche overnight in the refrigerator. Then, reheat the quiche in a 350°F oven for about 30 minutes, or until it's warmed through.

Conclusion:

This crustless chili cheese quiche is a delicious and easy-to-make dish that's perfect for breakfast, lunch, or dinner. It's also a great way to use up leftover chili. With its creamy filling, flavorful chili, and crispy phyllo dough crust, this quiche is sure to be a hit with everyone who tries it.

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