Puffy Chili Rellenos Quiche
rec.food.recipes/Glenn/Sharon Gorman (1994)
Serves 6

1 stick Pillsbury Pie Crust (or one 9-inch pie crust)
8 ounces (2 cups) shredded Monterey Jack cheese, divided
4 ounce can whole green chilies, remove seeds and drain
4 eggs
1 cup half and half
1/4 teaspoon pepper
2 eggs separated
Taco sauce, if desired

Heat oven to 425 degrees. Prepare 1 pie crust stick as directed on package for one crust 9 inch pie. Do not prick crust. Bake at 425 degrees for 5 minutes. If crust has developed bubbles, gently press down. Sprinkle 1 cup cheese in partially baked crust. Layer with half the chilies (cut in large pieces and laid flat); repeat cheese and chilies layer again. In medium bowl, beat 4 eggs, cream and pepper; pour over cheese mixture. Reduce oven temperature to 375 degrees and bake for 30 minutes. In small bowl, beat egg whites until stiff. Fold in slightly beaten egg yolks just until blended. Spoon egg mixture over hot filling, sealing to edge of crust. Return to oven and bake for 15 minutes or until golden brown. Serve with taco sauce, if desired.