Mexicali Quiche

• 9 inches prepared pie crusts
• 6 slices bacon, fried crisp and crumbled
• 4 ounces green chilies, chopped and drained
• 1 cup shredded colby cheese
• 1/4 cup chopped onion
• 1/4 cup sliced black olives
• 2 tablespoons picante sauce, your choice of heat
• 4 eggs, slightly beaten
• 2 cups low-fat milk
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cumin
• salt and pepper

1. Oven at 425 degrees.
2. Place pie crust in 9 inch pie plate.
3. Sprinkle in bacon, cheese, chilies, onion and olives.
4. In large bowl, mix remaining ingredients.
5. Pour into pie crust.
6. Do not cover.
7. Bake 15 minutes, then reduce heat to 300.
8. Bake another 30 minutes.
9. Test for doneness by inserting knife blade into pie.
10. If it comes out clean, then pie is done.
11. Remove from oven and let sit 10 minutes.
12. Cut and serve.
13. I just set oven for 350 and bake 45 minutes.
14. I'd check for doneness after 30 minutes.
15. If edges start to brown, cover with foil.

bacon, green chilies, colby cheese, onion, black olives, picante sauce, eggs, lowfat milk, dry mustard, cumin, salt

Taken from www.food.com/recipe/mexicali-quiche-105053 (may not work)