This recipe for Chili Cheese Omelet Squares was given to me by my dear friend, Diane Sturdivant of Orange’s Oak Manor subdivision off FM 1442.

Diane tells me her source comes from “Raspberry Danish Hunter” by Joanne Flake.  It is light and delicious.  This recipe can be doubled easily.

We dined on it at a recent AAUW (American Association of University Women) Book-Ins Club at my home.  This is also known as quiche.  By the way, quiche is for everyone, men, women, and children!  This must be good because very little was left by the end of the book review.

Equipment:

8″ square pan with sides 2″ high, sprayed with non-stick cooking spray.

Measuring cup

Measuring spoons

Mixing bowl

Small electric mixer

Mixing spoon 

Silverware knife for testing “doneness” of omelet squares

Wire rack

Knife for cutting

Spatula for lifting onto serving plate

Ingredients:

2 cups shredded cheddar cheese (your preference of mild or sharp)

1-4 oz can chopped green chilies, drained

2 cups shredded Havarti cheese or Monterey Jack cheese

1 1/4 cups whole milk or half and half

3 Tbsps all-purpose flour

1/2 tsp salt

1/4 tsp cumin (if desired)

3 large eggs

Directions:

Preheat oven to 350 degrees.  Prepare an 8″ square pan by spraying with non-stick cooking spray.  Layer half of the cheese on bottom of pan.  Sprinkle half of the drained green chilies over cheese.  Sprinkle remaining cheeses over chilies, finishing with the remaining chilies.  Now, pour the milk into a bowl.  Then, sprinkle flour, salt, and cumin (if using) on top of milk.  Crack eggs and mix into bowl.  Beat until smooth, fluffy, and well-combined.  Pour over cheeses and chilies.   Bake in 350 degree oven for 40 minutes or until top is golden brown and knife inserted in center comes out clean.  Cool on wire rack for 10 minutes before cutting.