Ingredients:
1 unbaked 9-inch pie crust
1 1/2 cups shredded cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
1 cup canned diced green chiles, drained
4 large eggs
1 cup half-and-half or whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
Salt and freshly ground black pepper, to taste
Fresh cilantro, for garnish (optional)
Directions:
Preheat oven to 375°F (190°C). Place the pie crust in a pie dish, crimping the edges if desired.
Evenly sprinkle half of the cheddar and Monterey Jack cheeses onto the bottom of the pie crust.
Layer the diced green chiles over the cheese, then top with the remaining cheese.
In a medium bowl, whisk together eggs, half-and-half, garlic powder, onion powder, cumin, salt, and pepper until smooth.
Pour the egg mixture over the layered cheese and chiles in the pie crust.
Bake for 35-40 minutes, or until the pie is set in the center and the top is golden and bubbly.
Let cool for 10 minutes before slicing. Garnish with fresh cilantro if desired and serve warm or at room temperature.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Kcal: 380 per slice
Servings: 8 slices
