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
- Preheat oven to 400F. Coat a pie orquiche pan with cooking spray and place on a baking sheet.
- 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.
- 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