Brunch Eggs and Green Chiles (Quiche)From HISTORIC KUEBLER WALDRIP BED AND BREAKFAST
Prep Time:15 minutes
Cooking Time:45 minutes to 1 hr.
This unique and favorite breakfast casserole recipe has been around for many years, and we found it in a local ladies cookbook written by Heleen Moore of New Braunfels, Texas. In fact, many of our wonderful repeat bed and breakfast guests frequently ask of we still serve this dish. This wonderful dish also makes its own crust and is ready when it is lightly browned on top. Serve it hot and fresh right out of the oven and garnished with a little sour cream and some homemade hot sauce dabbed on top.
FOR THE MILDER TASTE "BUDS" - It can also be fixed without the chiles (for the adults or the children), and then call it "Breakfast Pizza". If there is any left over, cut up and roll in a tortilla -- Intstant breakfast tacos! Hot sauce can be added for the guests that want to spice it up.
- 2 4 oz. cans of chopped green chiles (optional)
- 1 Pound of shredded Cheddar cheese
- 7 eggs
- 1 1/2 cups of biscuit mix
- 1 quart of whole milk
- 3/4 teaspoon of salt
Line a greased 9 X 13 inch baking dish with chiles. On top of the chiles, layer the cheese. Beat the eggs with the biscuit mix, milk and salt with a whisk. The air added to the mixture will help make the quiche lighter and fluffier. Pour batter over cheese and chiles. It may "look" like it is too much batter, but it will cook down. Place a pan in the bottom of your oven to catch any overflow batter.
BAKING TEMPERATURE: Bake at 350 degrees for 45 minutes to 1 hour or until puffed and firm. Serves 10-12 guests.
NOTE: Two 8 inch or 9 inch round baking pie dishes can be used - but the baking time will be less.