SOUTH OF THE BORDER QUICHE
Yield: 2 quiches (6 servings each)
2 unbaked pastry shells (9 inches)
2 teaspoons chili powder
1 teaspoon ground cumin
1 ½ cups (6 ounces) shredded cheddar cheese
1 ½ cups (6 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded sharp cheddar cheese
8 eggs
2 cups half-and-half cream
2 cans (4 ounces each) chopped green chilies
2 cans ( 2 ¼ ounces each) sliced ripe olives, drained
¼ cup chopped green onions
2 tablespoons minced fresh cilantro
½ teaspoon salt
½ teaspoon pepper
Salsa and sour cream, optional
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese.
Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
