Arizona Quiche

• 1 1/2 c. grated Co-Jack (Colby-Jack) cheese
• 1 c. grated mild Cheddar cheese
• 1 (4 oz.) can green chilies
• 1 c. half and half
• 3 eggs, slightly beaten
• 1/4 tsp. salt
• 1/8 tsp. ground cumin
• 1 (9-inch) pie crust
• 1 lb. clean fish (such as perch, pike or trout)
• 2 tsp. salt
• 1 medium onion, chopped
• 1/2 tsp. dill weed
• 4 c. water
• 3 to 4 medium potatoes, peeled and diced
• 2 c. milk
• 2 to 3 Tbsp. butter
• chives or fresh dill

1. Cut the fish into 2-inch pieces.
2. Place the fish, salt, onion and dill weed in a large pot and cover with the water.
3. Bring to the boiling point and simmer (with boiling) until the fish flakes when pierced with a fork, but does not fall apart.
4. Drain, reserving the liquid to use as stock for boiling the potatoes. Put the potatoes in a saucepan; add the fish stock and cook until tender.
5. Pour the potatoes and stock back into the pan with the cooked fish and add milk.
6. Simmer slowly (do not boil) for about 20 minutes.
7. Pour into a tureen dish and dot with butter.
8. Garnish with the chives or fresh dill top.
9. Serves about 6.

cheese, cheddar cheese, green chilies, eggs, salt, ground cumin, crust, clean fish, salt, onion, dill weed, water, potatoes, milk, butter, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249522 (may not work)