Mexican Quiche – No Crust

Mexican Quiche

This Mexican Quiche recipe is quick and easy to prepare. It is flavorful and filled with protein – minus the extra calories of the traditional crust-style quiche. Of course, crust can be used if you prefer. To cut even more calories, use egg substitute (1 cup) and low-fat cottage and Monterey Jack cheeses.


  • 5 or 6 large eggs (1 cup)
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • 1 tablespoon melted butter
  • 1 cup cottage cheese
  • 1½ cups Monterey Jack Cheese, grated
  • 1 4-oz can diced Ortega™ green chilies


  1. Preheat oven to 400° F.
  2. Butter a 9” round cake pan or a 9” x 9” square baking pan.
  3. Place the eggs, flour, and baking powder in a medium-sized bowl and mix well.
  4. Add the melted butter, cottage cheese, grated cheese and green chilies.
  5. Mix just until blended (Do NOT over mix).
  6. Pour the mixture into the buttered pan.
  7. Bake in the pre-heated oven for 90 seconds.
  8. Reduce oven heat to 350° F. and bake for 30 to 35 minutes more. (Top should be golden brown and the quiche should be set.)
  9. Cut into small squares  to serve as an appetizer, or cut into six larger squares and serve for brunch.


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