Green Chile & Cheese Pie
|Pastry shell||1 (Quiche Lorraine)|
|Shredded jack cheese||1 1⁄2 Cup (24 tbs)|
|Shredded mild cheddar cheese||1 Cup (16 tbs)|
|California green chiles||4 Ounce, seeded, pith removed, and chopped (1 Can)|
|Half and half||1 Cup (16 tbs) (Light Cream)|
|Eggs||3 , slightly beaten|
|Ground cumin||1⁄8 Teaspoon|
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.