Southwest Canadian Quiche - Subscriber Sunday #24 Wonderful for Breakfast, Lunch, Brunch or Dinner!
Deep Dish Pie Crust
1/2 pound Italian Sausage, hot or mild
3 large eggs
1 cup whole milk
1/4 teaspoon salt
1/4 teaspoon pepper, white or black
1/4 teaspoon Cayenne Pepper
4 ounce can green Chiles
1 1/2 cups Monterey or Pepper Jack cheese, grated
1/2 cup sharp or old cheddar cheese, grated

Preheat oven to 350°.
In a skillet, brown the Italian sausage until it is no longer pink. Drain well.
 Layer the sausage evenly in the bottom of the pie crust.  Spread the Monterey or pepper jack cheese, evenly over the sausage.
Using a blender or a bullet mixer, blend the eggs, milk, salt, pepper, cayenne pepper, and green chilies.  Pour the egg mixture over the first layer of cheese. Then, evenly spread the sharp or old cheddar cheese on top.
Use a pie shield or tinfoil to cover the crust to prevent the edge of the crust from burning. Bake in the 350° oven for 40 - 45 minutes, just until a knife inserted in the center of the quiche comes out clean.
Allow the quiche to cool for at least 10 minutes before cutting to serve.
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Mt. Sterling, KY 40353
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