Aztec Quiche

Name: Aztec Quiche
Ingredients: 1 package Low Fat Jimmy Dean Sausage, 12 Ounces; 1-1/4 cup Monterey Jack Cheese-I Use Tillamook, Made In Oregon.; 3/4 cups Cheddar Cheese; 1 piece 9-inch Unbaked Deep Dish Pie Crust, Homemade Or Frozen; 4 ounces, weight Diced Green Chilies, Canned; 1 cup Half-and-Half Or 2% Milk; 3 whole Eggs, Lightly Beaten; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cumin

9 ingredients

5 steps

Ingredients

1 package Low Fat Jimmy Dean Sausage, 12 Ounces
1-1/4 cup Monterey Jack Cheese-I Use Tillamook, Made In Oregon.
3/4 cups Cheddar Cheese
1 piece 9-inch Unbaked Deep Dish Pie Crust, Homemade Or Frozen
4 ounces, weight Diced Green Chilies, Canned
1 cup Half-and-Half Or 2% Milk
3 whole Eggs, Lightly Beaten
1/2 teaspoons Salt
1/2 teaspoons Ground Cumin

Directions

1

Brown the sausage and drain it.
2

Spread the Jack cheese and half of the cheddar over the bottom of the pie crust shell. Sprinkle the diced chilies over the cheese. Add the sausage.
3

Stir together in a bowl the half & half (or milk, if using), eggs, and seasonings. Pour carefully into the pie crust.
4

I always place the quiche on a rimmed cookie sheet and then put it into a preheated 350 degree oven, uncovered, for 45-55 minutes.
5

When you remove it from the oven, let it rest on a wire rack for 10 minutes before serving. Bon apetit!