Mexican Quiche

• 10 inch unbaked pie shell
• 2 Tbsp. melted margarine
• 8 oz. cream cheese, diced
• 2 c. (4 oz.) green chilies, drained
• 5 eggs
• 1 1/2 c. heavy cream
• 1/2 tsp. salt
• dash pepper
• 1 c. shredded Swiss, Cheddar or jack cheese

1. Brush pie shell with butter and arrange cream cheese over the bottom.
2. Meanwhile, spread chilies on paper towel to drain thoroughly.
3. If whole chilies are used, chip coarsely.
4. Combine eggs, cream, and seasonings; beat until blended.
5. Sprinkle chilies over cream cheese in pie shell and top with shredded cheese.
6. Pour egg mixture evenly over all.
7. Bake in preheated 425u0b0 for 15 minutes.
8. Reduce heat to 350u0b0 and continue baking 30 minutes or until knife inserted in center comes out clean. Cool 5 - 10 minutes before cutting.

shell, margarine, cream cheese, green chilies, eggs, heavy cream, salt, pepper, shredded swiss

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22101 (may not work)