I'm all about the one pot meals these days, especially with the new baby and two other monkeys running around me all of the time. So I created this Quiche (which on this occasion and with this recipe is just a fancy word for eggy casserole). It goes together rather quickly and again bonus with everything being in one cooking vessel!
Chili Quiche:
Crust:
3 1/2 Cups thawed hash browns
4 tablespoon butter
Filling:
1 large can green chile's, chopped
1 can vegetarian chili (I use Hormel veggie chili or Amy's Organic)
1 cup monetary jack cheese
1 cup sharp cheddar cheese
dash of hot sauce
salt and pepper to taste
7 eggs
For the crust press thawed potatoes with paper towels to get some of the excess moisture out. Melt butter then toss with potatoes in 9 by 12" baking dish and press down to form the crust. Bake for 25 minutes at 425 degrees.
When crust is done layer green chile's, veggie chili, then cheese. Beat eggs with dash of hot sauce and salt and pepper then pour evenly over top pressing down with a wooden spoon. Bake for 45 minutes until browned slightly and set in the center. Serve hot with a side salad or by itself!
No comments:
Post a Comment