Mexican Quiche

Serves: 7
Total Calories: 430


1 (10-inch) unbaked pie shell
2 tablespoons melted butter
1 (8-ounce) package cream cheese, chopped
2 (4-ounce) cans chopped green chilies, drained
1 cup shredded Monterey Jack, Swiss or Cheddar cheese
5 eggs
1 1/2 cups whipping cream
1/2 teaspoon salt
1 pepper to taste


Brush pie shell with melted butter and arrange cream cheese in the shell. Chill until the butter sets. Spread drained green chiles on paper towels and pat dry. Sprinkle green chiles and shredded cheese in pie shell. Beat eggs, cream, salt, and pepper in a bowl until smooth. Pour into prepared pie shell. Bake at 425° for 15 minutes. Reduce oven temperature to 350°. Bake for 30 minutes longer or until a knife inserted in center comes out clean. Cool for 5–10 minutes before serving.

Nutritional Facts:

Serves: 7
Total Calories: 430
Calories from Fat: 374

This Mexican Quiche recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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