Title: Puffy Chili Rellenos Quiche
Categories: Eggs
Yield: 6 Servings

1 Stick pillsbury pie crust
8 oz Shredded monterey jack
-cheese; divided
1 cn (4-oz) whole green chilies;
-remove seeds and drain
4 Eggs
1 c Half and half
1/4 ts Pepper
2 Eggs separated
Taco sauce; if desired

From: Ranger@Halcyon.com (Glenn/Sharon Gorman)

Date: 5 Aug 1994 16:47:11 -0400

Heat oven to 425 degrees. Prepare 1 pie crust stick as directed on package
for one crust 9 inch pie. Do not prick crust. Bake at 425 degrees for 5
minutes. If crust has developed bubbles, gently press down. Sprinkle 1 cup
cheese in partially baked crust. Layer with half the chilies (cut in large
pieces and laid flat); repeat cheese and chilies layer again. In medium
bowl, beat 4 eggs, cream and pepper; pour over cheese mixture. Reduce oven
temperature to 375 degrees and bake for 30 minutes. In small bowl, beat egg
whites until stiff. Fold in slightly beaten egg yolks just until blended.
Spoon egg mixture over hot filling, sealing to edge of crust. Return to
oven and bake for 15 minutes or until golden brown. Serve with taco sauce,
if desired. Serves 6

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.