My friend, Jeri, and I have been low carbing for several months now. She’s back in size 4 while I’m doing good to zip my size 10 jeans and I still have to lay on the bed to do it. What’s up with that?
Here is her recipe for Green Chile Crustless Quiche which she made yesterday for a church luncheon. It’s on my menu for today.
Green Chile Quiche
6 eggs, beaten
1 cup reduced fat milk
2 T. flour
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
2 cans (4 oz.) whole green chiles, drained, deseeded, and thinly sliced
2/3 cup red pepper, cut into quarter-inch pieces
4 oz. sharp cheddar cheese, grated
1/4 cup packed fresh cilantro leaves, chopped
Mix eggs, milk, flour, paprika, salt, and pepper.
Add chiles, red peppers, and cilantro.
Bake in 1 1/2 qt. – 2 qt. casserole dish sprayed with pam at 350 degrees for 35-40 minutes.
Cool 10 minutes.
Jeri’s Note: I used egg beaters, 1% milk and 2% cheese. So it was pretty “heart healthy” and definitely carb-friendly.
For my taste, I’d like this a bit spicier so might consider adding some cayenne if I make it again.
Editor’s note – I’ll probably nix the flour too – I’ve been off white stuff for so long I don’t miss it anymore. Potato chips are in my past – ditto for tortilla chips and such. I like this way of life much better.