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A close-up view of Green Chili Crustless quiche, plated, and beautifully speckled with colorful veggies

Green Chili Crustless Quiche

Sara Walkenbach
Spicy smokey chilis mixed with sautéed veggies and cheddar cheese is the perfect combo for this easy brunch recipe. Make them in an 8x8 pan or a muffin tin.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, brunch
Cuisine American, Tex Mex
Servings 9 people
Calories 94 kcal

Equipment

  • 1 Whisk
  • 1 8x8 Baking Dish or Muffin Pan

Ingredients
  

  • 6 large Eggs
  • 1 cup Plain Greek Yogurt 2% or 5%
  • 1/2 cup 505 Southwestern Green Chili or can of diced chilis
  • 1-1/2 cup Shredded Cheddar Cheese or Monterey / Pepper Jack
  • 1 tbsp Butter or Olive Oil
  • 1-1/2 cups Bell Peppers diced (any color)
  • 1 cup Onion diced
  • 2 Garlic Cloves minced
  • 1 tsp Cumin
  • 1/2 tsp Sea Salt

Instructions
 

  • Preheat oven to 350℉. Sauté bell peppers and onions in butter or olive oil until tender and slightly browned. Add in Garlic, cook for 1 minute. Remove from heat sprinkle lightly with a pinch or two of salt. Remove from heat, let cool slightly.
  • Whisk eggs, Greek yogurt, green chilis, salt, cumin. Stir in cheese and sauteed veggies. Pour into sprayed 8x8 dish or sprayed muffin pan. Bake 40-45 minutes for 8x8 dish, or 24 minutes for muffin pan.
  • Remove from oven when egg mixture doesn't jiggle when shook. Let cool for 15 minutes before serving.

Video

Notes

To reheat quiche, wrap in a paper towel and microwave for 20 seconds.

Nutrition

Calories: 94kcalCarbohydrates: 4gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 130mgSodium: 234mgPotassium: 132mgFiber: 1gSugar: 2gVitamin A: 495IUVitamin C: 12mgCalcium: 78mgIron: 1mg
Keyword crustless quiche, Easter brunch recipe, grab and go breakfast, green chilis and eggs
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