Chili Quiche

Invented in Diego Garcia, for use with the limited supplies available on the island. Great for breakfast, but works well for lunch or dinner too.

Prep Time:
15 mins
Cook Time:
55 mins
Total Time:
1 hrs 10 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 8 ounces evaporated milk

  • 3 eggs, beaten

  • 1 tablespoon baking powder

  • 1 (15 ounce) can chili, divided

  • 3 ounces shredded pepperjack cheese

  • 5 ounces shredded mozzarella cheese

  • 8 ounces shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Whisk evaporated milk, eggs, and baking powder together in a bowl.

  3. Spread half the chili on the bottom of a casserole dish. Spread pepperjack cheese and mozzarella cheese over the chili. Spread remaining half the chili on top of the cheese. Spread Cheddar cheese over chili. Pour egg mixture over Cheddar cheese.

  4. Bake in the preheated oven until eggs are set and cheese is melted and bubbling, 55 to 57 minutes.

Nutrition Facts (per serving)

325 Calories
23g Fat
11g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 325
% Daily Value *
Total Fat 23g 29%
Saturated Fat 13g 64%
Cholesterol 139mg 46%
Sodium 806mg 35%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 21g
Vitamin C 1mg 7%
Calcium 578mg 44%
Iron 3mg 14%
Potassium 345mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.