Mexicali Quiche

• single deep-dish pie shell, unbaked
• 8 oz. Mexican blend cheese
• 1/4 c. sweet red pepper, chopped
• 4 oz. chopped green chilies
• salt & pepper, to taste
• 3/4 c. salsa
• 4 eggs
• 1-1/2 c. cream or half-n-half
• 1/4 c. chopped fresh cilantro

Preheat oven to 400. Fill pie shell with cheese, red pepper, green chilies and salsa. Sprinkle with salt and pepper to taste.  Top with cilantro. Beat eggs and cream together, and pour over ingredients in pie shell.  Bake for 20 minutes at 400, then reduce oven temperature to 325 and bake 30 minutes more, or until knife inserted in center comes out clean.  Allow to rest for 30 minutes before slicing.

Note: Make sure you use a deep-dish pie plate as otherwise it will spill over.