  Not really a “pie,” this is more like a quiche without a crust. Delectable as a main dish for lunch, it could also make a light supper. And how about doubling the recipe, making it in a rectangular baking dish, and cutting in small squares to serve at a party? 4-6 whole green chiles 1 cup grated jack or longhorn cheese 4 eggs 1 cup scalded half-and-half or 1 cup evaporated milk ½ teaspoon garlic salt Line a buttered 8- or 9-inch pie pan with chiles (fresh, canned or frozen). Sprinkle with the cheese. Beat eggs and combine with half-and-half and garlic salt. Pour over cheese. Bake at 325 degrees F for about 40 minutes or until the custard has set. Cut in wedges and serve. Serves 4. uncaptioned |
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