Chile Pie

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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?

Shared by JJensenSC

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Serving Size / Yield

4 servings

Ingredients

4-6 whole mild green chiles
1 C. grated Jack or longhorn cheese
4 eggs
1 C. scalded half-and-half or evaporated milk
1/2 tsp. garlic salt

Directions

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 for about 40 minutes or until the custard has set. Cut in wedges and serve.