Green Chile Quiche

Linda Jimerson

*Exported from MasterCook*

1 9" pie crust-thawed if frozen
1 c. Monterey Jack-Cheddar cheese mix (4 cheese Mexican blend), divided
1 4oz can chopped green chiles-drained
4 eggs
1 14oz can fat-free evaporated milk
1/2 tsp. salt

Preheat oven to 400°. Bake the pie crust for 5 minutes. Lower the oven temperature to 375° while you are preparing the filling.

Beat eggs together with evaporated mik and salt.

Layer in the pie crust 3/4 c. of the cheese and top it with the chiles. Pour the egg/milk mixture over the cheese and chiles. Sprinkle the remaining 1/4 c. of cheese to the top of the pie.

Bake at 375° for 45 minutes until a knife inserted near the center comes out clean and mixture is set. Let stand for about 10 minutes before you slice and serve.

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