Recipe: Aztec Quiche

AZTEC QUICHE

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

Spread Monterey Jack cheese and half of Cheddar cheese over
bottom of pie shell. Sprinkle diced chilies over cheeses. Stir together in a bowl the half-and-half, eggs, and seasonings. Pour carefully into pie shell. Sprinkle with remaining Cheddar cheese.
Cover pie with aluminum foil, and put in freezer.

To prepare for serving, thaw pie and remove foil. Preheat oven to 325 degrees. Bake, uncovered, for 40-50 minutes. Makes 6-8 servings.

Freeze in: 9-inch oven proof quiche or pie pan

Serve with: fresh fruit salad and homemade bread