TIJUANA QUICHE
4 ounces cheddar cheese, shredded
8 ounces Monterey jack cheese, shredded
4 ounce can chopped green chiles
3-4 eggs (see notes below)
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper

Put the cheeses in a greased 9-10" pie plate. Scatter the chiles evenly over the cheese. In a medium bowl, beat the eggs, cream and seasonings; pour evenly over the cheese and chiles. Bake at 350 for 35-40 minutes, or until a knife inserted in the center comes out clean and the top is nicely browned. Let stand 15 minutes before cutting.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 407 Calories; 36g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
Per 1/8 Recipe: 305 Calories; 27g Fat; 14g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

This is very similar to the Mexican Quiche, but has more cheese and more cream. The result is more custardy and is nice that way, but I think it could use another egg to thicken it a bit more or use slightly less cream. Mine took 40 minutes for the center to get barely set and the bottom was starting to get too brown.

UPDATE: I made it with 4 eggs and it seemed to set better. I also reserved the 4 ounces of cheddar this time and sprinkled it over the top before baking.


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