South-Of-The-Border Quiche (Oamc)

This came from Cooking for 2 magazine, one of my first OAMC recipes!! This makes two pies. It's also meat-free, if you're a vegan that eats eggs and milk, this will work for you too. All the stuff I like so I can't wait to try it, since I'm just getting started with OAMC.

• Ready In: 55 mins
• Yields: 6 each quiche

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 1/4ounce)  sliced black olives, drained
• 1⁄4 cup  chopped green onion
• 2  tablespoons fresh cilantro, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. 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.
2. Sprinkle the chili powder and cumin over the shells. Combine the cheeses and divide evenly into the shells.
3. In a bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt, and pepper. Pour over the cheese.
4. Cover and freeze up to three months.
5. 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.
6. 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.