Eating Up Eggs Series: Spinach and Green Chile Quiche Recipe
We have eggs up to our ears, so what better time to make a quiche? In fact, we have hens laying so many eggs that this recipe is the first in a new Eating Up Eggs Series. Please come back each Tuesday for more ways to eat ‘em up and enjoy!
Spinach and Green Chile Quiche Recipe
I love that you can make this with or without the crust- and, like most recipes at My Mothermode, it’s easy!
Yield: Two 9″ quiches
Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 eggs
- 1 (8 ounce) package shredded Colby-Monterey Jack cheese
- 2 cups small curd cottage cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
- 6 ounces green chili sauce
- 1/2 cup melted butter
- 2 (9 inch) unbaked pie crusts (optional)
Directions
- Preheat oven to 400 degrees F (200 degrees C). Whisk flour, baking powder, and salt in a small bowl; set aside.
- Beat the eggs in a large mixing bowl until smooth. Whisk in the flour mixture until once again smooth. Stir in cheeses, spinach, green chiles, and melted butter until well blended. Divide mixture between the pie crusts (or dishes.)
- Bake 15 minutes at 400 degrees, then reduce to 350 degrees F (175 degrees C) and continue baking 35 to 40 minutes, or until quiches are lightly browned and a knife inserted in center comes out clean.
We’d like to hear how your quiche turns out or variations on this theme, so please do leave your comments!
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