"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Crustless Mexican Quiche Recipe

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This recipe for Crustless Mexican Quiche, by , is from Generations of Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris LaFevor

Category:
Category:

Ingredients:  
Ingredients:  
2 (4oz) cans chopped green chiles
1 lb cheddar cheese, shredded
1 lb Monterey jack cheese, shredded
6 eggs
1 (5oz) can evaporated milk

Directions:
Directions:
Spread chilies on bottom of 13x9 glass baking dish. Mix together eggs, cheeses, and milk. Pour over chilies. Bake at 350 for 40 minutes until top is golden. Let stand 10 minutes before cutting. (Note: for more tastes, substitute Mexican cheese blends, or hot Pepper Jack cheese, for the Monterey jack cheese.)

Personal Notes:
Personal Notes:
My sister law, born and raised Texan and very knowledgable about Mexican food, gave me this recipe in the early 1970s. It's SO easy, and tasty (especially following the note about substituting any of the currently-available blends of Mexican cheeses.

 

 

 

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