Mexican Quiche - cooking recipe

Ingredients

2 (9-inch) unbaked pie shells
2 Tbsp. butter
1 (8 oz.) pkg. cream cheese, diced
2 cans (4 oz.) diced green chiles, drained or 4 oz. can diced jalapenos
2 c. shredded Cheddar cheese
1 c. shredded Jack cheese
1 white onion, finely diced
8 eggs, well beaten
2 cans (12 oz.) undiluted evaporated milk
1 tsp. salt
1/2 tsp. ground pepper

Preparation

Brush pie shells with butter.
Distribute cream cheese equally and evenly over the bottom of the pie shells.
Chill until the butter has set.
Sprinkle chiles over cream cheese in pie shells and top with shredded cheeses.
Mix together remaining ingredients until well blended.
Pour egg mixture equally into pie shells. Bake in preheated 450\u00b0 oven for 15 minutes.
Reduce heat to 350\u00b0 and continue baking 30 minutes or until center of pie is firm. Cool 5 to 10 minutes before serving.
Each pie serves 8.