This was a beautiful Mother’s Day from start to finish. A little tired, but that’s okay. Mom had a lovely day opening her cards and gifts, talking to friends and family, and getting yellow carnations from our neighbor — and pink roses from one of the rose bushes Dad planted a long time ago. We also looked at old family pictures together, and my sister who lives in town and her husband came over to celebrate at dinnertime. The main dish was one of my mom’s new favorites, Green Chili Quiche, a recipe shared with us by our friend Cheryl T. I would write more, but I can hardly keep my eyes open… So will quickly share the quiche recipe and then get some sleep… Good night and sweet dreams, everyone…
Green Chili Quiche
1 whole wheat (or spelt) deep-dish pie crust (better if made from scratch)
2 Cups grated Monterey Jack cheese
3/4 Cup grated cheddar cheese
1 small can diced green chilies (drained well)
1 1/4 Cups organic Half and Half (about 1 small carton)
1/2 tsp. salt
1/4 tsp. cumin
1/2 to 3/4 Cup grated cheese (for topping)
Pre-bake pie shell for 5 minutes at 400 degrees F. Prick bottom and sides with fork before baking. Cool (you can place in freezer for a few minutes if you’re in a hurry).
Place grated Monterey Jack cheese, cheddar cheese, and chilies in pie shell.
Beat together Half and Half, eggs, salt, and cumin until well blended.
Slowly pour over cheese and chilies in pie crust. (Don’t overfill.)
Add grated cheese on top.
Bake at 375 degrees F for 40 to 45 minutes. (Check at 40 minutes. If crust is brown and filling is puffy, it’s done.)
Let stand 15 minutes before serving; otherwise, it’ll fall apart when cutting.