Chile Rellenos Quiche

Pastry for single-crust pie (9 inches)
2 Tbs. cornmeal
1-1/2 cups (6 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded cheddar cheese
4 oz. can chopped green chilies
3 eggs
3/4 cup sour cream
1 Tbs. minced fresh cilantro
2 to 4 drops hot pepper sauce, optional

1. Line unpricked pastry shell with a double thickness of heavy-dutyfoil. Bake at 450 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack Reduce heat to 350.
2. Sprinkle cornmeal over bottom of pastry shell. In a bowl, combine the cheeses; set aside 1/2 cup for topping. Add chilies to the remaining cheese mixture; sprinkle into crust.
3. In a small bowl, whisk the eggs, sour cream, cilantro and hotpepper sauce if desired. Pour into crust; sprinkle with reservedcheese mixture.
4. Bake for 35-40 minutes or until a knife inserted near the centercomes out clean. Let stand for 5 minutes before cutting.
Yield: 6 servings.-
Taste of Home Holiday Recipes 2008 320 Christmas Classics