Chili Relleno Quiche

Super fluffy and cheesy. Make it as spicy as you like.

Ingredients
• 9″ Pie Crust
• 2 Tbsp. Corn Meal
• 1 1/2 Cup shredded Monterey Jack Cheese
• 1 Cup shredded Cheddar
• 1 4oz. can Chopped Green Chilies
• 3 Eggs
• 3/4 Cup Sour Cream
• 1 Tbsp. minced Cilantro
• 2-10 drops Tabasco

Directions
1. Line unpricked pastry shell with double thick foil. Bake at 450 degrees for 8 minutes.
2. Cool crust and reduce heat to 350 degrees.
3. Sprinkle cornmeal over bottom of crust. In a bowl combine cheeses. (set aside 1/2 cup for topping) Add chilies to cheese mixture and spoon into pie shell.
4. In a small bowl beat eggs, sour cream, cilantro and hot sauce. Pour into crust and sprinkle with remaining cheese.
5. Bake for 35-45 minutes. (until knife inserted comes out clean)
6. Enjoy

Notes
May need to cook longer at high altitudes.

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