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.
[Illustration: uncaptioned]