Crustless Mexican Quiche
Prep time: 0:15 Overall time: 1:05
6 servings scale / convert
Nonstick cooking spray
8 oz. bulk chorizo or hot pork sausage
4 eggs, beaten
1-1/2 cups half-and-half or light cream
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers
1/2 cup bottled salsa
1. Lightly coat a 9-inch pie plate with cooking spray; set aside.
2. In a small skillet, cook chorizo until brown; drain off fat. Meanwhile, in
a medium bowl stir together eggs and half-and-half; stir in cooked chorizo. Add cheese; mix well. Pour egg mixture into prepared pie plate.
3. Bake in a 325 degree oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Top each serving with salsa.
Recipe found in Better Homes and Gardens "8 Grams or Less Low-Carb Recipes". I use Egg Beaters and increase the cooking time by 10 minutes. I also substitute Sharp Cheddar Cheese and add 1 large seeded and finely chopped jalapeno pepper.
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