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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I discovered this quiche recipe many years ago, and it's still one of my favorites today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too. Ingredients:
1 teaspoon chili powder |
1 unbaked pie shell (9 inches) |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded monterey jack cheese |
1 tablespoon king arthur unbleached all-purpose flour |
3 eggs, beaten |
1-1/2 cups half-and-half cream |
1 can (4 ounces) chopped green chilies, well drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell.
2. Combine eggs, cream, chilies, olives, salt and pepper. Pour over cheese.
3. Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges. Yield: 6 servings.
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