Recipe for cooking green chile quiche

Quick Meals- Salad and Quiche :: Quiche

Green Chile Quiche

Extra virgin olive oil cooking spray
5 thin 10-in. flour tortillas
1/3 C. grated Parmesan cheese
1/2 C. sour cream, light or regular
2 extra-lrg. eggs
1 (7 oz.) can green chiles, drained and rinsed
1 jalapeo chile, seeded and minced (optional)
1/4 C. chopped onion
1 Tbsp. minced cilantro
1 1/2 C. grated Monterey jack cheese
Chile powder or paprika

Preheat oven to 350 degrees F. Mist a 13 x 9-in. baking dish or other shallow ovenproof dish with the extra virgin olive oil spray.

If the tortillas are cold and stiff, warm them in the microwave to make them more pliable. Fit them into the baking dish, overlapping and with at least 2 in. of the edges sticking up out of the dish. When all the tortillas are fitted into the dish, mist them with cooking spray. Sprinkle evenly with the Parmesan cheese and bake for 5 min. Remove from the oven but leave the oven on.

Put the sour cream, eggs, 2 of the green chiles, the jalapeo, onion and cilantro into the bowl of a food processor. Process until well blended. Pour into the pre-baked tortilla shell. Layer the Monterey jack cheese over the filling and then sprinkle with a little red chile powder or paprika.

Bake for 18 min., or until the filling is set. Remove and cool for at least 15 min. Use a wide spatula to help slide the tortilla quiche out of the dish, and cut into sm. pieces.

Servings 6 as part of a brunch buffet.

Per servings: 323 cal., 16 g protein, 28 g carbohydrate, 17 g fat (9 g saturated), 108 mg cholesterol, 457 mg sodium, 1 g fiber