For our Easter brunch, I decided to make this quiche/frittata type dish. It’s mostly cheese, with some chilies for flavor and eggs to bind and solidify the casserole. I have no idea where I got this recipe…I have it in a binder of recipes that I’ve gathered from other places. It looks like it came from a cookbook of appetizers, and the name at the bottom of the recipe is Marcia Kirchbaum. I know that ‘rellanoes’ is spelled wrong here, but if you use this spelling in an internet search, you pretty much come up with this recipe, over and over again.
2 cans (4 oz.) each green chilies (chopped)
3 c. (12 oz.) Monterey Jack cheese, shredded
1 1/2 c. (6 oz.) sharp cheddar cheese, shredded
2 tbsp. milk
1 tbsp. flour
Preheat oven to 375 degrees. Lightly grease 9-inch pie pan. Alternately layer cheese and chilies, starting and ending with cheeses.
Beat eggs, milk and flour together. Pour egg mixture over layered ingredients and bake 45 minutes to one hour until firm. Allow to cool for 10 to 15 minutes before cutting into small pie wedges. Serve warm.
Yield: about 16 to 20 wedges. A square pan may also be used – yielding about 16 squares.
I decided that since this was our only egg dish at the brunch, and there were 12 of us, I would make the recipe at 1.5 times the amount. I used a rectangular lasagna pan, and when I had put everything together, it didn’t look like enough egg to me, so I beat one more egg with 1 tbsp of milk, and 1/2 tbsp of flour, and added it to the casserole. It came out browned and crispy and really good. We ate almost all of it, and I think everyone enjoyed it.