This is one of my favorites! I know 8 eggs sounds like a lot, but when you think a quiche can yield maybe 6 "nice sized" slices, its not as bad as it sounds! Most quiche recipes call for heavy whipping cream, but for this recipe - 2 cups of heavy whipping cream alone (in lieu of 1 c. sour cream and 1 c. half & half) equals 1580 calories (and that's not including the eggs, pie crust and cheese). Make it on Sunday...freeze one (they freeze well) and take a slice to work each day for breakfast (or lunch). Enjoy!
INGREDIENTS:
2 frozen pie crusts (not the deep dish ones)
8 LARGE Eggs (beaten)
1/3 teaspoon salt
1/3 teaspoon pepper
1/2 teaspoon nutmeg
1/2 cup Monterey Jack Cheese, shredded
1 cup Chedder Cheese, shredded
1 cup fat free sour cream
1 cup of half & half
1 small can mild diced Green Chiles
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DIRECTIONS:
Preheat the oven to 425. DO NOT THAW PIE CRUSTS PRIOR TO BAKING!! Combine all ingredients and evenly fill both pie crusts. Place on center rack and bake at 425 for 8 minutes. Turn oven down to 325 and bake for 45-50 minutes. Crust should be golden and quiche is done when a knife inserted in the middle comes out clean. Cool on wire rack. Wait 10 minutes prior to cutting.
