South-of-the-border Quiche (oamc)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 2 (9 inch) frozen pie crusts
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 1/2 cups shredded cheddar cheese, plus
• 1 cup shredded sharp cheddar cheese
• 1 1/2 cups shredded monterey jack cheese
• 8 eggs
• 2 cups half-and-half cream
• 2 (4 ounce) cans chopped green chilies
• 2 (2 1/4 ounce) sliced black olives, drained
• 1/4 cup chopped green onion
• 2 tablespoons fresh cilantro, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 line the unpricked pie crusts with a double thickness of heavy-duty foil. bake at 400 degrees for 5 minutes; remove foil and bake 5 minutes longer.
• 2 sprinkle the chili powder and cumin over the shells. combine the cheeses and divide evenly into the shells.
• 3 in a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. pour over the cheese.
• 4 cover and freeze up to three months.
• 5 to prepare a quiche immediately: cover the edges of the crust with foil. place on a baking sheet and bake at 400 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean. let stand for 10 minutes before cutting. serve with salsa and sour cream.
• 6 to prepare the frozen quiche: preheat the oven to 400 degrees. remove from the freezer 30 minutes before baking (do not thaw). cover the edges of the pie shell loosely with foil and place on a baking sheet. bake for 55-60 minutes or until a knife comes out clean when inserted in the center. let stand for 10 minutes before baking.