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Tex-Mex Quiche

 Tex-Mex Quiche
I discovered this quiche recipe many years ago, and it's still one of my favorites today. It's quick and easy, yet very tasty. It's also a good dish to take to potlucks or serve as an appetizer. You might like it for a brunch or light supper, too. —Hazel Turner, Houston, Texas
6 ServingsPrep: 10 min. Bake: 45 min. + cooling


  • 1 teaspoon chili powder
  • 1 unbaked pie shell (9 inches)
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 3 eggs, beaten
  • 1-1/2 cups half-and-half cream
  • 1 can (4 ounces) chopped green chilies, well drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  • Sprinkle chili powder over the inside of the pie shell. Combine
  • cheeses with flour and place in pie shell.
  • Combine eggs, cream, chilies, olives, salt and pepper. Pour over
  • cheese.
  • Bake at 325° for 45-55 minutes or until a knife inserted in the
  • center comes out clean. Cool for 10 minutes before cutting into
  • wedges. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 438 calories, 30 g fat (17 g saturated fat), 180 mg cholesterol, 985 mg sodium, 23 g carbohydrate, 1 g fiber, 15 g protein.

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Tex-Mex Quiche (continued)

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