Ingredients

serves 6. serving size: 1 slice.

　　1 frozen single piecrust

　　1 1/2 cups shredded Monterey Jack cheese

　　1 cup shredded mild cheddar cheese

　　One 4-ounce can diced green chiles, drained

　　1 cup half-and-half or light cream

　　3 large eggs

　　1/8 teaspoon ground cumin (optional)

　　

Step 1

Preheat the oven to 350°F. Bake the piecrust just until pale golden, about 12 minutes. Remove from the oven and let cool slightly.

　　

Step 2

Reduce the oven temperature to 325°F.

　　

Step 3

Sprinkle the Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust.

　　

Step 4

Evenly distribute the chiles over the cheese.

　　

Step 5

Beat together the half-and-half, eggs, and cumin, if using, in a bowl, until blended. Pour over the chiles.

　　

Step 6

Sprinkle evenly with the remaining 1/2 cup cheddar cheese.

　　

Step 7

Bake on a sheet pan or cookie sheet for 40 minutes or until the center of the pie appears set when the pan is gently shaken. Let stand for about 15 minutes before cutting.

　　

Step 8

Serve warm or at room temperature.

　　Cooks' Note

　　This pie can be separated into 6 slices. Served with green salad, it makes a light yet filling supper.

　　Great Food, All Day Long