MEXICAN QUICHE

MEXICAN QUICHE

8 ounces cheddar cheese, shredded
4 ounce can chopped green chiles
1/2 cup heavy cream
3 eggs
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon salt

Grease a large glass pie plate. Beat the eggs with the cream and seasonings. Put the cheese in the bottom of the pie plate; sprinkle the chiles evenly over the cheese. Slowly pour the egg mixture evenly over the cheese. Bake at 350º for 30-35 minutes until knife inserted in the center comes out clean.

Makes 6 servings
Can be frozen

Per Serving: 242 Calories; 20g Fat; 13g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

This is based on a recipe I've made for years, but it had tortillas as the crust.