All recipes by Jules Cahalane/Head Chef and Author|
Inn on the Rio, Taos, New Mexico
Three-Cheese Baked Eggs With Roasted Red PeppersThis recipe developed by Jules at Inn on the Rio was featured in "Best from New Mexico" Cookbook and "Inn on the Rio's Favorite Recipes" Cookbook!
A delicious alternative to traditional quiche. This crustless quiche is savory and colorful.
1 7-ounce jar roasted red peppers, usually 2-3 peppers
1/4 cup flour
1 tsp. red pepper flakes or more to suit your taste
3/4 tsp. baking powder
1/2 cup milk
1-1/2 cups grated sharp cheddar cheese, 6 oz.
1 cup whole milk ricotta or cottage cheese, 8 oz.
1/2 cup grated Parmigiano-Reggiano cheese, 2 oz.
3 scallions, finely chopped
1/4 cup chopped flat-leaf parsley
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