Lunch: Makeover Monterey Quiche Recipe

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 garlic cloves, minced
8 large egg whites, divided
4 large eggs
2 cups (16 ounces) 1% small-curd cottage cheese
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend or Monterey Jack cheese, divided
2 cans (4 ounces each) chopped green chilies
1/3 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2 unbaked deep-dish pastry shells (9 inches)

Instructions

In a small nonstick skillet, cook onion in butter over medium-low heat until tender, stirring occasionally. Add garlic; cook 1 minute longer.
In a large bowl, combine 6 egg whites, eggs, cottage cheese, 1-1/2 cups shredded cheese, chilies, flour, baking powder, salt and onion mixture. In a large bowl, beat remaining egg whites until stiff peaks form. Fold into cheese mixture. Pour into pastry shells.
Bake at 400 ° for 10 minutes. Reduce heat to 350 °; bake for 30 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting.

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