It's crustless quiche time again. After finishing off my last homemade quiche, I decided I needed a more lunchtime southwestern feel this time around, so I came up with the following recipe.
Hatch Green Chile Chicken Enchilada Crustless Quiche
1 cup milk
Salt and pepper to taste
1 tablespoon homemade taco seasoning (you can use the package)
1 teaspoon cumin
1 teaspoon minced garlic
2 tablespoons taco sauce (I use Taco Bell Fire)
1 can shredded chicken (drained)
1 can chopped Hatch green chiles (drained - I used mild)
1 cup shredded cheese (I used Mexican blend)
1/2 small onion or 2 shallots
1 tablespoon butter (softened)
Minced onion flakes
Set oven to 350. Spray cooking spray into a pie pan and set aside. In a bowl, whisk eggs, milk, salt, pepper, taco seasoning, cumin and taco sauce. Add in the rest of the ingredients and mix well. Pour into pie pan. Sprinkle a little minced onion flakes on top. Place in the oven and bake for 45 minutes or until the middle is no longer jiggly. Serve with a side of black beans and a salad or even vinegar cucumbers and onions (check out the recipe).
I was afraid the recipe would be too spicy, but the spices and taco sauce just added to the wonderful flavors and only enhanced them. If you want it to be spicier, I suggest regular chiles, not mild, and double the taco sauce...maybe a little red pepper too which is always good. You could substitute the red pepper on top instead of the minced onion flakes. Ooh I like that idea and will give that a shot next time...
The finished quiche is simply delicious, full of wonderful southwestern flavors reminiscent of the tastes New Mexico and our recent family vacation this summer to Ruidoso.
Hope you enjoy this recipe and make your own. It's very easy and you end up with a healthy low carb, protein-rich yummy quiche the entire family can enjoy. If you make this quiche, be sure and comment with how yours turned out and tasted and, as always, please subscribe if you like what you've seen and tried.
Until next time, Bon appetite!
Have a great 4th of July, my friends!