Chile-pepper quiche - sl 10/82
9 inch pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 9\" pie | ||
| 1 | cup | (4 oz) Cheddar cheese; shredded |
| 1½ | cup | (6 oz) Monterey Jack cheese; shredded, divided |
| 1 | each | 4 ounce can chopped green chiles; drained |
| 3 | eaches | Eggs |
| 1 | cup | Half-and-half |
Directions
Line a 9-inch quiche dish or pieplate with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork.
Bake at 400 degrees F for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 minutes longer. Let cool on a rack.
Layer Cheddar cheese, ¾ cup Monterey Jack cheese, chiles, and remaining Monterey jack cheese in pastry shell.
Beat eggs until foamy; stir in half-and-half. Pour mixture into pastry shell; bake at 350 degrees F for 1 hour or until set.
Yield: one 9-inch pie.
From Carolyn Morris of Louisiana in October, 1982"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-10-95
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