California Green Chile & Cheese Pie
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||6 Tablespoon, cut in to chunks|
|Shredded jack cheese||6 Ounce (1 1/2 Cups)|
|Shredded mild cheddar cheese||4 Ounce (1 Cup)|
|Canned diced green chiles||4 Ounce, drained (1 Can)|
|Half and half/Light cream||1 Cup (16 tbs)|
|Ground cumin||1⁄8 Teaspoon|
In food processor or a bowl, combine flour and butter.
Whirl (or rub with your fingers) until fine crumbs form.
Add 1 egg to flour mixture and whirl (or mix with a fork) until dough holds together.
Shape into a smooth ball.
On a lightly floured board, roll out dough and fit it into a 9- or 10-inch pie pan; pinch any tears together to rejoin.
Flute edges; lightly prick bottom and sides of pastry shell all over with a fork.
Bake in a 400° oven just until pale golden, about 12 minutes.
Let cool slightly.
Reduce oven temperature to 325°.
Sprinkle jack cheese and 1/2 cup of the Cheddar cheese over bottom of partially baked crust.
Evenly distribute chiles over cheese.
In a medium-size bowl, beat half-and-half, remaining 3 eggs, and cumin (if used) until blended; pour over chiles.
Sprinkle evenly with remaining 1/2 cup Cheddar cheese.
Bake in a 325° oven until center of pie appears set when pan is gently shaken, about 40 minutes.
Let stand for about 15 minutes before cutting; serve warm or at room temperature.