Chili Rellano Quiche

Description:
“My daughter, Peri, called to tell me that her friend Vine, a “fabulous cook”, served this quiche with salmon, rice and a green salad at a dinner party. Peri was so “right on!” to recommend this recipe for a breakfast offering at the Briar Patc

Ingredients:
2-3 7 oz. cans Ortega diced Green chilies (mild)
4 cups shredded Jack Cheese
2 cups shredded cheddar cheese
6 eggs
1 cup milk
�1/21/4 cup flour (can use soy flour)
1 tsp Morton’s Nature seasoning
�1/21/2 tsp baking powder

Directions:
In 10”x13” lightly oiled Pyrex pan, layer chilies and cheese until all gone. In blender, mix eggs, milk, flour, seasoning and baking powder. Pour egg mixture over the chilies and cheese. When finished baking, remove from oven; pour heated sauce* over the hot quiche.

*Sauce: In blender, mix 1 can Mexican style stewed tomatoes (We prefer the S&W brand) with 1 tsp. cumin powder.

350 degrees for 45 minutes.

Recipe Summary:
Yield: 16 squares

Other recipes by Briar Patch Inn B&B:
Infamous Briar Patch Granola
Vegetable Quiche
Jalapeno Corn Quiche Muffin


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