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Chili Cheese Quiche: Submitted by: Marguerite Martin | Date Added: 13 Sep 2011
Listed in: Appetizers

Sauté in Skillet
1 cup onions chopped
2 teaspoons olive oil
2 cloves garlic minced

Cook Until Very Soft
1 cup carrots sliced
1 cup mushrooms sliced
1 cup tomatoes (if canned then drain) diced
½ cup scallions
½ teaspoon cumin
¼ teaspoon coriander

Blend in Blender
1 cup lowfat extra sharp cheddar
4 eggs
½ cup lowfat sour cream
1 Tablespoon flour

12 ounces whole mild green chili peppers

½ cup parmesan cheese grated

Cooking Instructions

1) Heat oven to 375°F.

2) Sauté onions, olive oil, and garlic in 10" skillet for 2 minutes on medium high heat.

3) Add carrots, mushrooms, tomatoes, scallions, cumin, and coriander. Cook 10 minutes until very soft.

4) Combine cheddar, eggs, sour cream and flour in blender processing till smooth.

5) Slit open and arrange the green peppers on the bottom and sides of the pie pan, overlapping to form crust.

6) Spoon veggie mixture over peppers. Pour egg mixture over all and sprinkle with parmesan.

7) Bake 30 minutes until firm.

8) TO FREEZE: cool, then wrap in plastic and then in foil. Thaw overnight in frig. Unwrap and bake at 375°F for 20 minutes or till hot.


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