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Chile Relleno Casserole

by Celine & Company Catering, Chef: Celine Lurey

24-ounce cans diced green chiles, drained and patted dry
3/4cup frozen corn, thawed and patted dry
4scallions, thinly sliced
1 cup shredded Cheddar cheese
1 1/2 cups milk
6 large egg whites
4 large eggs
1/4 teaspoon salt

  1. Preheat oven to 400F. Coat a pie orquiche pan with cooking spray and place on a baking sheet.
  2. Sprinkle green chiles, corn and scallions in the pan. Top with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Pour into pan.
  3. Bake the casserole until the tops beg into brown and the eggs are set, about 35-40 minutes, until solid in the center.

Makes 1 Quiche pan, 4-6 nice servings


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