Haydn in the Kitchen, p. 82
1 9” or
10” pie crust, unbaked
1 ½ C
Jack cheese, shredded
1 C
sharp cheddar cheese, shredded
1 4-oz
can green chilis, chopped
1 C
half-and-half
3 eggs,
slightly beaten
¼ tsp
salt
Bake pie shell in 400F oven for about 10 minutes (do not
prick crust or paint with egg yolk). Sprinkle all the Jack cheese and half of
the cheddar over the bottom of the partly baked pie shell. Distribute chilis
over cheeses. Beat half-and-half with eggs and salt until well blended. Pour
into pie shell.
 |
| It gets VERY full, but it does all fit. |
Sprinkle remaining cheddar cheese on top. Bake at 325F for 40 minutes
or until center is set. Shake gently to test. Let stand about 10-15 minutes
before cutting. Serve hot as main dish or cooled as hors d’oeuvres.
 |
| Such a nice presentation! |
My Rating: 4/5 "So much delicious flavor in this! Even the leftovers were packed with zing. This is a nice substantial texture to chew, and the chilis/cheese combination is a huge win."
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