SOUTH OF THE BORDER QUICHE Yield: 2 quiches (6 servings each)
2 unbaked pastry shells (9 inches) 2 teaspoons chili powder 1 teaspoon ground cumin 1 ½ cups (6 ounces) shredded cheddar cheese 1 ½ cups (6 ounces) shredded Monterey Jack cheese 1 cup (4 ounces) shredded sharp cheddar cheese 8 eggs 2 cups half-and-half cream 2 cans (4 ounces each) chopped green chilies 2 cans ( 2 ¼ ounces each) sliced ripe olives, drained ¼ cup chopped green onions 2 tablespoons minced fresh cilantro ½ teaspoon salt ½ teaspoon pepper Salsa and sour cream, optional
Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
Sprinkle chili powder and cumin over shells; sprinkle with cheeses. In a large bowl, whisk the eggs, cream, chilies, olives, onions, cilantro, salt and pepper. Pour evenly over cheese.
Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely with foil; place on a baking sheet. Bake at 400 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and sour cream if desired.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil; place on a baking sheet. Bake at 400 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.