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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe was in a brochure that was included in an order from New Braunfels Smokehouse, a half-century-old Central Texas tradition. The family-owned restaurant, meat processing plant, and mail order business features wonderful hickory- smoked meats and the restaurant is a must if you ever visit New Braunfels!This is great for brunch with a fruit salad or for a light dinner with a side salad. Ingredients:
1 prepared unbaked pie shell |
3/4 cup cheddar cheese, grated |
1/2 cup monterey jack cheese, grated |
3 large eggs, lightly beaten |
1 teaspoon salt |
1/4 teaspoon white pepper |
1 1/2 cups half-and-half |
1 (4 ounce) can chopped chilies, drained |
1 (2 1/2 ounce) can sliced black olives, drained |
2 tablespoons scallions, finely chopped |
1/2 lb smoked ham, chopped |
Directions:
1. Preheat oven to 350°.
2. Mix cheeses together and sprinkle evenly over pie shell.
3. Mix eggs, salt, pepper, cream, olives, chilies, scallions and ham; pour over cheeses.
4. Bake 45 minutes or until a knife inserted into the center comes out clean.
5. Serve warm or at room temperature.
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