Green Chiles and Monterey Jack Cheese Quiche with Cheddar (Arizona)

Nothing sparks up a meal more than the smoky flavour of roasted green chilies. This is a quick and easy recipe.

1 (9") single crust pie pastry
2 Tbsp. cornmeal
1½ cups Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 (4 oz) can green chiles, chopped
3 large eggs
¾ cup sour cream
1 Tbsp. fresh cilantro, minced
2-4 drops hot pepper sauce, optional

Preheat oven to at 450°F (230°C/210°C fan, Gas Mark 8).

In a pie plate, line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 350°F (180°C/160°C fan, Gas Mark 4).

Sprinkle cornmeal over bottom of crust. In a small bowl, combine cheeses; set aside ½ cup for topping. Add chiles to remaining cheese mixture; sprinkle into crust.

In a small bowl, whisk the eggs, sour cream, cilantro and hot pepper sauce if desired. Pour into crust; sprinkle with reserved cheese mixture.

Bake until a knife inserted in the center comes out clean, 35-40 minutes. Let stand for 5 minutes before cutting.

Makes 6 servings.

Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.