South-Of-The-Border Quiche (Oamc) - cooking recipe

Ingredients

2 (9 inch) frozen pie crusts
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups shredded cheddar cheese, plus
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded monterey jack cheese
8 eggs
2 cups half-and-half cream
2 (4 ounce) cans chopped green chilies
2 (2 1/4 ounce) sliced black olives, drained
1/4 cup chopped green onion
2 tablespoons fresh cilantro, minced
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Line the unpricked pie crusts with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes; remove foil and bake 5 minutes longer.
Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells.
In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese.
Cover and freeze up to three months.
To prepare a quiche immediately: Cover the edges of the crust with foil. Place on a baking sheet and bake at 400 degrees for 35-40 minutes or until a knife inserted in the middle comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream.
To prepare the frozen quiche: Preheat the oven to 400 degrees. Remove from the freezer 30 minutes before baking (do not thaw). Cover the edges of the pie shell loosely with foil and place on a baking sheet. Bake for 55-60 minutes or until a knife comes out clean when inserted in the center. Let stand for 10 minutes before baking.