Chili Quiche

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colin3x3 0

"Invented in Diego Garcia, for use with the limited supplies available on the island. Great for breakfast, but works well for lunch or dinner too."
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Ingredients

1 h 10 m servings 325 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk evaporated milk, eggs, and baking powder together in a bowl.
  3. Spread half the chili on the bottom of a casserole dish. Spread pepperjack cheese and mozzarella cheese over the chili. Spread remaining half the chili on top of the cheese. Spread Cheddar cheese over chili. Pour egg mixture over Cheddar cheese.
  4. Bake in the preheated oven until eggs are set and cheese is melted and bubbling, 55 to 57 minutes.

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