Give a classic quiche southwestern flair with chilies and tomatoes to make the occasional indulgence festive. This slightly spicy version is perfect for a brunch or supper menu.

1 unbaked pie crust, 9 to 10-inches in diameter
6 eggs
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
2 cups whipping cream
1/3 cup onions
1/3 cup fresh tomato
1/3 cup canned chilies
1-1/2 ounces sharp Cheddar cheese
1-1/2 ounces Monterey Jack cheese

Finely slice and dice the onions, tomato and chilies. Grate the Cheddar cheese and the Monterey Jack cheese. In a bowl, add the salt, nutmeg, cayenne and eggs; beat well. Add the whipping cream and beat to mix well.

Spread the onions, tomato and chilies on the bottom of the pie crust. Gently pour the egg and cream mixture into the pie crust. Sprinkle the top with the grated cheeses.

Bake for approximately 60 minutes or until done. A wood pick inserted near the center will come out clean. Allow to rest and set for 10 to 15 minutes before cutting and serving.

Yield: 6 – 10 wedges.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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