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.