8 oz jalapeno jack cheese, shredded
1 can roasted green chile peppers (equivalent of 2 large chiles)
2 scallions, diced
4 oz black olives
1 oz sundried tomatoes, rehydrated and chopped
1 9-inch deep dish pie shell
1 cup milk
1 cup half and half
1/4 t. salt
1/4 t. pepper
1/2 t. nutmeg
Preheat oven to 350
Check pie shell instructions to see if shell needs to be precooked.
Combine cheese, chiles, scallions, black olives, and sundried tomatoes in a bowl, and toss. Dump into pie shell.
Whip together eggs, milk, half and half, salt, pepper, and nutmeg. Pour into pie shells.
Push down cheese and veggies so they are covered.
Bake 35-40 minues, until custard sets and browns. (It's set when the middle is still slightl loose, and the sides slightly browned.)
4 or more
Vegetarian Southwest, pg. 65