Green Chile & Cheese Pie Recipe
Ingredients
Quiche Lorraine Pastry Shell
1 1/2 cups shredded jack cheese
1 cup shredded mild Cheddar cheese
1 can (4 oz.) California green chiles, seeded, pith removed, and chopped
1 cup half-and-half (light cream)
3 eggs, slightly beaten
1/4 teaspoon salt
1/8 teaspoon ground cumin (optional)
Directions
Partially bake pastry shell prepared for about 12 minutes, or until pale gold.
Sprinkle all of the jack cheese and half the Cheddar over the bottom.
Distribute chiles over cheese.
Beat half-and-half with eggs, salt, and cumin until blended; pour into the shell.
Sprinkle remaining Cheddar lightly over pie filling.
Bake in a 325° oven for 40 minutes or until center of pie is set; shake gently to test.
Let stand about 15 minutes before cutting.
Sprinkle all of the jack cheese and half the Cheddar over the bottom.
Distribute chiles over cheese.
Beat half-and-half with eggs, salt, and cumin until blended; pour into the shell.
Sprinkle remaining Cheddar lightly over pie filling.
Bake in a 325° oven for 40 minutes or until center of pie is set; shake gently to test.
Let stand about 15 minutes before cutting.
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