Hatch Chili Crustless Quiche
This is actually my mom’s recipe, though she didn’t use Hatch chilis. She just used those mild green chilis you find in a can in the Mexican section of the grocery store. If you don’t have Hatch chilis on hand, those will certainly do, as would some roasted Poblano peppers. At first glance the list of ingredients here may seem a bit odd – cottage cheese? Flour? Baking powder? I questioned them myself a while ago and tried to revamp the recipe with out those ingredients, and guess what? It didn’t work. Just make it the way mama said and you’ll be very happy. If you cut this into small squares it makes a nice hors d’oeuvre too.
Wine Pairing Suggestions, Big Fire Pinot Gris, Wade Pinot Gris
- ½ cup butter
- ½ cup flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 8 ounces Hatch chilis roasted, peeled, seeded and chopped
- 1 pint creamy cottage cheese
- 10 egggs
- 1 teaspoon salt
- 1 pound Monterey Jack cheese grated
Turn the oven on to 400 degrees. Put the butter in a 9 x 13 baking dish and pop it in the oven while it preheats, thereby melting the butter. Beat eggs lightly in a large bowl,. Add the flour, baking powder and salt – stir to combine. Add cottage cheese and chilis, then gradually stir in melted butter. Add cheese. Blend well and pour into the hot baking dish. Bake at 400 for 10 minutes, then reduce to 350 and bake for 15-20 minutes until set. Let rest for 10 minutes or so before cutting.