INGREDIENTS:
8 oz bacon
1 unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 ½ cups half-and-half
½ cup diced onion
1 4 oz can diced green chile peppers, drained
1 unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 ½ cups half-and-half
½ cup diced onion
1 4 oz can diced green chile peppers, drained
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DIRECTIONS:
1. Pre-heat oven to 350º F.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Place crust in a 9 inch glass pie plate. Sprinkle bacon inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crust.
4. Bake in preheated oven for 60 to 70 minutes, until set. Let stand 10 minutes before serving.
