Are you ready for simple, a bit different and altogether just loaded with flavor? Then stick with me here. I decided to try something different with Quiche. I love Corn, Green Chilies, and Monterey Jack cheese, so why not add it to a classic Quiche? It also has no crust. That is a point in our favor. Really no carbs to speak of. Right? It’s a win-win! Last month we celebrated Cinco de Mayo. Simply stated, The 5th of May. This is where the flavors of Mexico are in full swing. Everything thing from Margaritas to Flan. I have visions of ladies dancing with flowing skirts and serenading Marache bands, all while gorging on warmed tortilla chips and salsa. Okay…back to reality.
Prepping the Quiche
So now that I have your attention, let us begin. To make Crustless Quiche with Green Chilies and Corn preheat your oven to 350 degrees F. Gather your ingredients and go ahead by spraying a glass 10-inch pie pan or another pan with olive oil. If you happen to have a Quiche dish then I call you lucky. A Quiche dish is on my Genie bucket wish list. Next, in a large bowl add the 4 eggs and the 4 egg whites or try using liquid egg whites. Just make sure to measure for 4 eggs. The method will work just as well.
Proceed to add the 1 cup of milk. I have made this a few times. Lactose Free Milk 1% percent works out fine or unsweetened Almond Milk to make this recipe Lactose-free. Both times have turned out great! Next measure the 2 tablespoons of flour. Try the 1 to 1 Gluten-Free Flour to make the Quiche Gluten-Free. Still delicious as ever with those substitutions.
Add the Mexican Seasoning at this time. I like the Mexican Seasoning because it alleviates the need to try and search for eight different bottles of spices. The goal is trying to make this as easy as pie (or Quiche) 🙂 It is your preference with what you like to add in for spices. By all means, if you have fresh cilantro, or a few cloves of garlic use it! This Quiche is pretty easy to switch up with practically any ingredients. I think the variations are endless! Whisk ingredients until combined.
You are Halfway There
In the same bowl add the salt and pepper for taste and the best ingredients come next. Add the 1 cup of shredded Monterey Jack cheese, can of diced chilies, 3/4 cup of frozen corn and the 1/2 cup of salsa. A can of green chilies with tomatoes or Rotel would do well of you do not have canned chilies or salsa in your pantry. Finally, stir all the ingredients until mixed well and pour into greased baking dish. Garnish with green onion tops if desired. Then place on middle rack in the oven and bake for 45 minutes or until knife inserted in the center is clean. Cool for 10 minutes before serving. Slice and enjoy!
The Quiche serves about 6-8 people depending on how large you make the slices. Slicing into six pieces will give you larger servings, perfect size for dinner. I prefer it this way. Possibly serve the Quiche with a salad, crusty french bread or chips and salsa. Have a Fiesta! It does not have to be served during Cinco de Mayo either. Make it anytime, try it for breakfast or a brunch. Our youngest son who normally is picky because of his special needs devours it. Since the pieces are shaped like pizza, why not call it pizza? It is definitely a winner for being kid friendly.
Crustless Quiche with Green Chilies and Corn
Yield 6-8 servings
A Mexican twist on a classic recipe. Perfect for brunch, dinner or a Fiesta!
- 4 eggs
- 4 egg whites
- 1 cup milk*
- 2 tablespoons all purpose flour*
- 1 teaspoon Mexican Seasoning*
- Dash of salt
- Dash of pepper
- 1 cup of Monterey Jack cheese, shredded
- 1 4 ounce can of diced green chilies
- 3/4 cup frozen corn
- 1/2 cup salsa
- 2 green onions, sliced using green part only (optional garnish)
- Preheat oven to 350 degrees F.
- Spray a 10 inch pie plate or quiche dish with cooking oil.
- In a large mixing bowl whisk eggs, egg whites, milk and flour until combined. Stir in Mexican seasoning, salt, pepper, cheese, diced green chilies, corn and salsa.
- Pour into greased baking dish and garnish with green onion tops.
- Bake in the oven for 45 minutes or until knife inserted in the center is clean. Cool for 10 minutes before serving.
*unsweetened Almond Milk can be substituted.
*Try Gluten-Free flour. I use Bob's Red Mill 1 to 1 Baking Flour. Just substitute out All-Purpose for GF flour.
* Mexican Seasoning has a mixture of spices: Cumin, onion, garlic, paprika, cilantro, red pepper, coriander and oregano. Try making your own or play around with fresh spices or you can buy HERE
Courses Lunch, Dinner.
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