Looking for something delicious, low carb, gluten free, and simply. Try my green chile crustless quiche. I suspect you could make it without green chile, but then you hardly have a reason to live, right?
There’s a new batch of roasted Hatch green chile in my freezer. Those of you who know green chile know how happy that makes a native New Mexican (or anyone who loves green chile, for that matter). We all love chile season. It’s probably the reason we all love fall so much.
What it means in practical terms is that I’m looking for every excuse to create a dish that includes copious amounts of green chile.
One of my favorite things to do is to put a handful of chiles in the food processor with a liberal sprinkle of garlic salt, swirl it all together, and then keep a bowl of this pureed heaven in the fridge. The moment you’re feeling snackish, all you have to do is find a cracker or sliced red pepper or carrot or cucumber slice and spread the pureed chile over it.
But I digress.
We’re headed out to look at a ranch in Mora this morning and we need to have a quick breakfast. Last night I made my old standby, green chile crustless quiche. It’s simple – eggs, milk, minimal spices, green chile, and cheese. It’s easy – five minutes to layer the ingredients and mix up the milk and eggs, and then 35 minutes in a 350 degree oven. In fact, right this minute is a good time to start preheating your oven.
And last night, because we had leftovers, I chopped up a bit of a pork chop and added that, along with some of the sauteed spinach with garlic that I saved from dinner.
Now the beautiful dish is ready to warm up before we hit the road. I’m happy, we’re having a dish that’s low carb and gluten free, and my guy thinks it’s a feast.
Try it! You can add your own enhancements or cook it as shown below. It first appeared here in a post about Meatless Monday dishes. I’d love to hear what you do with it.
Crustless Green Chile Quiche Recipe:
Layer a pie pan with roasted and peeled green chiles. If you don’t have access to freshly roasting green chile, order some here – these are the best you can purchase online and I use 505 when I run out
Grate a layer of your favorite cheese over that. Repeat the layers. In a bowl, mix four eggs with 1/2 cup of milk and whatever seasonings you like. I used freshly ground pepper and some garlic salt. My mom just uses salt and pepper. I’ve used Herbs de Provence before, as well as onion powder.
Bake at 350 for 35 minutes, or until a toothpick poked in the center comes out clean.
Enjoy! This is the good stuff. Have a great day. Save some for dinner tonight. It goes well with potato soup, salad, gazpacho. . .anything!
Link for great green chile (this is an affiliate link, so I may make a bit of $ should you choose to use it. Just another way we keep the blog going.)