This Low-Fat Mexican Green Chili Quiche is a comforting yet light dish that delivers bold flavors without the heavy guilt. The base is made from overlapping corn tortillas, creating a sturdy, slightly crisp crust that holds a rich filling of lean ground chicken, onions, and cumin-spiced green chilies. A smooth custard made from skim milk, egg whites, and cornstarch binds the ingredients together, resulting in a tender, sliceable texture. Topped with sharp cheddar, it offers a satisfying cheesy pull. It’s perfect for a hearty breakfast, a light lunch, or a weeknight dinner. Serve it warm with a side of fresh salsa or a simple green salad for a complete meal.
Low-Fat Mexican Green Chili Quiche
Description
This Low-Fat Mexican Green Chili Quiche is a comforting yet light dish that delivers bold flavors without the heavy guilt. The base is made from overlapping corn tortillas, creating a sturdy, slightly crisp crust that holds a rich filling of lean ground chicken, onions, and cumin-spiced green chilies. A smooth custard made from skim milk, egg whites, and cornstarch binds the ingredients together, resulting in a tender, sliceable texture. Topped with sharp cheddar, it offers a satisfying cheesy pull. It's perfect for a hearty breakfast, a light lunch, or a weeknight dinner. Serve it warm with a side of fresh salsa or a simple green salad for a complete meal.Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Coat a 9-inch pie plate with vegetable cooking spray.
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Arrange the halved corn tortillas around the edge and bottom of the pie plate, overlapping them slightly to form a crust.
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Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
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Add the ground chicken and chopped onion to the skillet. Cook, stirring to crumble the chicken, until browned and cooked through. Remove from heat.
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Stir in the drained green chilies, cumin, crushed red pepper, and 1/8 teaspoon salt into the skillet. Set aside to cool slightly.
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Spoon the chicken mixture into the prepared tortilla crust in the pie plate, spreading it evenly.
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Sprinkle the shredded cheddar cheese over the chicken mixture.
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In a blender or bowl, combine the evaporated skimmed milk, cornstarch, remaining 1/8 teaspoon salt, and egg whites. Blend or whisk until smooth.
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Pour the milk mixture over the cheese and filling in the pie plate.
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Bake for 45 minutes, or until a knife inserted 1 inch from the center comes out clean.
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Let the quiche stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 535.9kcal
- % Daily Value *
- Total Fat 20.1g31%
- Saturated Fat 5.2g26%
- Cholesterol 145.0mg49%
- Sodium 1742.1mg73%
- Total Carbohydrate 52.8g18%
- Dietary Fiber 5.4g22%
- Sugars 7.5g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
