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Low-Fat Mexican Green Chili Quiche

Low-Fat Mexican Green Chili Quiche (3.0 PTS recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 535.9
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
  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Coat a 9-inch pie plate with vegetable cooking spray.
  3. 3
    Arrange the halved corn tortillas around the edge and bottom of the pie plate, overlapping them slightly to form a crust.
  4. 4
    Coat a large nonstick skillet with cooking spray and place over medium-high heat until hot.
  5. 5
    Add the ground chicken and chopped onion to the skillet. Cook, stirring to crumble the chicken, until browned and cooked through. Remove from heat.
  6. 6
    Stir in the drained green chilies, cumin, crushed red pepper, and 1/8 teaspoon salt into the skillet. Set aside to cool slightly.
  7. 7
    Spoon the chicken mixture into the prepared tortilla crust in the pie plate, spreading it evenly.
  8. 8
    Sprinkle the shredded cheddar cheese over the chicken mixture.
  9. 9
    In a blender or bowl, combine the evaporated skimmed milk, cornstarch, remaining 1/8 teaspoon salt, and egg whites. Blend or whisk until smooth.
  10. 10
    Pour the milk mixture over the cheese and filling in the pie plate.
  11. 11
    Bake for 45 minutes, or until a knife inserted 1 inch from the center comes out clean.
  12. 12
    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.

Read it online: https://www.chefs-mate.com/recipe/low-fat-mexican-green-chili-quiche-3-0-pts/