South-Of-The-Border Quiche (Oamc)

• 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

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.

frozen pie crusts, chili powder, cumin, cheddar cheese, cheddar cheese, shredded monterey jack cheese, eggs, cream, green chilies, black olives, green onion, fresh cilantro, salt, pepper

Taken from www.food.com/recipe/south-of-the-border-quiche-oamc-191504 (may not work)