How to make a lowfat quiche.
That was my challenge last night using a recipe I've had for years that was given to me by a woman in Colorado.
Quiche is not very Mexican, although every ingredient in this recipe could be found in Mexico. One of the first "secrets" to this quiche is that it doesn't have a crust. The main ingredients are eggs, cottage cheese (known as requesón in Mexico), chopped green chiles, queso fresco, butter, flour, and seasonings.
To make a "healthier" version last night, I first cut back on one of the eggs. I also used fat free cottage cheese, half the amount of grated queso fresco, half the amount of melted butter (which is what keeps it from sticking to the pan without a crust) and whole wheat flour. Despite these changes, our GREEN CHILE QUICHE came out looking and tasting just like the original version. It was delicious!
Javier had also fixed some baked squash to go along with it. As I said in an earlier post, the next couple of weeks will be all about finishing up what's at hand. These were squash that had come out of our garden and had been sitting in a basket as decor during the Fall season. They were ready to be eaten! and went well with the GREEN CHILE QUICHE.
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