Demarle Chili Rellanos Quiche - Healthier Version
I loved the Demarle crustless quiche but it was so heavy and fat laden. Here is my healthier version that I have served many times and I always get rave reviews.
I loved the Demarle crustless quiche but it was so heavy and fat laden. Here is my healthier version that I have served many times and I always get rave reviews.
- Carbohydrate 4.67510615634 g
- Cholesterol 42.99338 mg
- Fat 14.226895341133 g
- Fiber 0.433747715596296 g
- Protein 15.750688009688 g
- Saturated Fat 8.5216882798212 g
- Serving Size 1 1 Serving (165g)
- Sodium 556.9570860363 mg
- Sugar 4.24135844074371 g
- Trans Fat 1.3598999909688 g
- Calories 206 calories
Step-by-step
- Preheat oven to 350.
- Mix all ingredients together and bake in the Sunflower mold for 45-50 minutes until the center is set.
- A few drops of hot sauce is optional.
Monitoring the 350 degree oven temperature closely during the final ten minutes prevents overcooking the perimeter while the center finishes setting. Standard metal pie pans or ceramic quiche dishes substitute reliably when flexible silicone molds like the specified Sunflower mold are unavailable. Greasing alternative bakeware thoroughly ensures the delicate egg protein releases cleanly without sticking to the surface.
Whisking the light sour cream and egg substitutes completely before folding in the shredded cheese distributes the dairy fats evenly throughout the batter. Draining the canned diced green chiles in a fine-mesh sieve removes excess canning liquid that might otherwise water down the custard base during baking. Mild and hot varieties combine to provide balanced heat without overwhelming the natural richness of the cheese.
Baking proceeds for 45 to 50 minutes until a knife inserted near the midpoint emerges clean and the top develops a pale golden hue. Allowing the baked dish to rest for 15 minutes at room temperature lets the internal starches and proteins firm up for cleaner slicing. Residual heat continues cooking the interior slightly during this crucial resting phase.
Portions store safely in airtight containers inside the refrigerator for up to three days without significant textural degradation. Reheating individual slices in a microwave at medium power prevents the reduced fat cheese from breaking and releasing oil. Freezing is not recommended because the high moisture content of the egg and sour cream mixture causes separation upon thawing.
