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Puffy Chili Rellenos Quiche

1 stick Pillsbury Pie Crust
8 ounces (2 cups) shredded Monterey Jack cheese, divided
4 ounce can whole green chilies, remove seeds and drained
4 eggs
1 cup half and half
1/4 teaspoon pepper
2 eggs separated
Taco sauce, if desired

Heat oven to 425 degrees. Prepare 1 pie crust stick as directed
on package for one crust 9 inch pie. Do not prick crust. Bake at
425 degrees for 5 minutes. If crust has developed bubbles, gently
press down. Sprinkle 1 cup cheese in partially baked crust. Layer
with half the chilies (cut in large pieces and laid flat); repeat
cheese and chilies layer again.

In medium bowl, beat 4 eggs, cream and pepper; pour over cheese
mixture. Reduce oven temperature to 375 degrees and bake for 30
minutes. In small bowl, beat egg whites until stiff. Fold in
slightly beaten egg yolks just until blended. Spoon egg mixture
over hot filling, sealing to edge of crust. Return to oven and
bake for 15 minutes or until golden brown. Serve with taco sauce,
if desired.

Serves 6.


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