Southwest Quiche

• 9 large eggs
• 1 each pie shell (9 inch) prepared, unbaked
• 1/2 cup light cream (half&half)
• 1/2 cup cheddar cheese shredded
• 1 medium onions yellow
• 13 3/4 ounces artichokes bottoms, canned
• 8 1/2 ounces creamed corn
• 4 ounces hot chili peppers canned, peeled, diced
• 1 x butter
• 1 x salt and black pepper to taste

1. Pre-heat oven to 375F (190C).
2. In a large mixing bowl, beat the eggs until light yellow and slightly foamy.
3. Chop onion and saute in butter until soft and yellow.
4. Add chopped artichoke bottoms for the last few minutes.
5. Pour into egg mixture.
6. Add remaining ingredients and stir until well blended.
7. Place pie crust into 10-inch straight-sided oven-safe quiche dish.
8. (We use two with fluted sides.)
9. Pull crust gently into place and flute with fingers.
10. Pour egg mixture into dish.
11. Bake for approximately 45 minutes until top is nicely brown and quiche does not inchgive inch when pressed with a gentle finger.
12. Serve hot, sliced into 8 pieces; or wrap tightly in plastic wrap, refrigerate and use as much as one week later.

eggs, pie shell, light cream, cheddar cheese, onions yellow, artichokes bottoms, corn, hot chili peppers, butter, salt

Taken from recipeland.com/recipe/v/southwest-quiche-41459 (may not work)