South-of-the-Border Quiche

12 Servings   Prep: 20 min. Bake: 35 min. + standing

Ingredients

• 2 unbaked pastry shells (9 inches)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 8 eggs, lightly beaten
• 2 cups half-and-half cream
• 2 cans (4 ounces each) chopped green chilies
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1/4 cup chopped green onions
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Salsa and sour cream, optional

Directions

• Line unpricked pastry shells with a double thickness of heavy-duty
• foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes
• longer.

• Sprinkle chili powder and cumin over shells; sprinkle with cheeses.
• In a large bowl, whisk the eggs, cream, chilies, olives, onions,
• cilantro, salt and pepper. Pour evenly over cheese.
• Cover and freeze one quiche for up to 3 months. Cover edges of
• remaining quiche loosely with foil; place on a baking sheet. Bake at
• 400° for 35-40 minutes or until a knife inserted near the center
• comes out clean. Let stand for 10 minutes before cutting. Serve with
• salsa and sour cream if desired.

• To use frozen quiche: Remove from the freezer 30 minutes before
• baking (do not thaw). Cover edges of crust loosely with foil; place
• on a baking sheet. Bake at 400° for 55-60 minutes or until a
• knife inserted near the center comes out clean. Let stand for 10
• minutes before cutting. Yield: 2 quiches (6 servings each).