3/4 c grated mild cheddar cheese
1 9-inch deep dish frozen pie shell
1 4 ounce can diced green chilies
1 c half and half
3 eggs beaten lightly
1/2 tsp salt
1/8 tsp ground cumin
Spread Monterey Jack cheese and half of cheddar over bottom of pie shell. Sprinkle chilies over cheeses. Stir together in a bowl the half-and-half, eggs, and seasonings. Pour carefully into pie shell. Sprinkle with remaining cheddar. Cover pie with foil, and put in freezer. To prepare for serving, thaw pie and remove foil. Bake uncovered in a preheated 325 degree oven for 40-50 minutes. 6-8 servings.
NOTES: This froze well in a 5-liter Rubbermaid container. In fact, after it was frozen, I could stack another pie on top and they'd both fit nicely.
Served nicely and would be good for brunch.
Source: Once-a-Month Cooking