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Green Chili Quiche

Crust

1 1/4 C flour
dash salt
1 stick salted butter, cold, cut into small cubes
3 T cold water

450 oven. Put flour, salt and butter in Cuisinart. Pulse until crumbly, size of peas. Add cold water, pulse until begins to form masses, right before a ball.  Remove and press into a ball.  Refrigerate for 15 minutes.  Roll, put in 9" piecrust, flute and prick all over with fork.  Cook 5 min in 425 oven. Remove.  Turn down oven to 400.

Pie

8 strips bacon, cooked crisp, crumbled (big crumbles), drained well
1 4-oz can diced green chilies, drained (not quite a full can)
1/2  small/med onion chopped and sautéed
1 C shredded Jack cheese
1 C shredded sharp cheddar cheese
2 C plus 2 T half and half (about 2/3 1% milk and 1/3 hvy cream)
7 lg eggs
1/2 t salt
1/2 t sugar
1/4 t seasoned pepper

Put bacon, onion, chilies and cheese evenly across pie shell.  Beat half & half, eggs and seasonings, pour gently over cheese. Bake 400 oven. After 20 min, turn down to 375 oven. Check after 40 minutes. See if knife comes out clean. If not, check every 5 min. Remove, let stand 5 minutes before cutting. 

Quiche Lorraine:

Saute equaivalent of 8 strips bacon in pieces with 1 onion julienned and cut into 1" pieces.  Use 2 C swiss cheese. Add a light sprinkle nutmeg in egg mixture.



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