Sunday, December 11, 2011

Aztec Quiche

1 1/4 c. grated Monterey Jack Cheese
3/4 c. grated mild cheddar cheese
1 9-inch deep-dish frozen pie shell
1 4-oz. can diced green chilies
1 c. half and half
3 eggs, beaten lightly
1/2 tsp. salt
1/8 tsp. ground cumin

Spread Monterey Jack Cheese and half of cheddar over bottom of pie shell.  Sprinkle diced chilies over cheeses.  Stir together in bowl the half-and-half, eggs, and seasonings. Pour carefully into pie shell.  Sprinkle with remaining cheddar. Bake uncovered in a preheated 325 degree oven for 50-55 minutes.  Makes 6 to 8 servings.

Notes: Brittany made her own pie crust. You can find her recipe here.  I really like this.

Source: Notebook full of freezer meals that we received for our wedding.

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