Makeover Monterey Quiche

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

12 ingredients

3 steps

Ingredients

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

Directions

1

In a small nonstick skillet, cook onion in butter over medium-low heat until tender, stirring occasionally. Add garlic; cook 1 minute longer.
2

In a large bowl, combine 6 egg whites, eggs, cottage cheese, 1-1/2 cups shredded cheese, chiles, 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.
3

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 in the center comes out clean and cheese is melted. Let stand for 10 minutes before cutting.