Aztec Quiche

• 1 package Low Fat Jimmy Dean Sausage, 12 Ounces
• 1-1/4 cup Monterey Jack Cheese-I Use Tillamook, Made In Oregon.
• 3/4 cups Cheddar Cheese
• 1 piece 9-inch Unbaked Deep Dish Pie Crust, Homemade Or Frozen
• 4 ounces, weight Diced Green Chilies, Canned
• 1 cup Half-and-Half Or 2% Milk
• 3 whole Eggs, Lightly Beaten
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cumin

1. Brown the sausage and drain it.
2. Spread the Jack cheese and half of the cheddar over the bottom of the pie crust shell. Sprinkle the diced chilies over the cheese. Add the sausage.
3. Stir together in a bowl the half & half (or milk, if using), eggs, and seasonings. Pour carefully into the pie crust.
4. I always place the quiche on a rimmed cookie sheet and then put it into a preheated 350 degree oven, uncovered, for 45-55 minutes.
5. When you remove it from the oven, let it rest on a wire rack for 10 minutes before serving. Bon apetit!

sausage, cheddar cheese, pie crust, green chilies, milk, eggs, salt, ground cumin

Taken from tastykitchen.com/recipes/breakfastbrunch/aztec-quiche/ (may not work)